The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Rasgulla/Rosogolla is a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Invention of Rasgulla/Rosogolla
There are lots of stories on who invented this melting in mouth luscious dessert and debates on if it’s a true Bengali dessert or Oriya’s.
Some says it was initially invested in Puri temples and while there are others who share stories on how their great-grandfather invented it with trail and error.
I am not even getting there, just thankful to whoever invented it.
Ingredients for White Rasgulla
I say white Rosogolla/Rasgulla because sometimes these are also made with jaggery, sometimes food colors are added and sometime Rasgulla is cooked longer for a rich caramel color.
What I shared here is basic simple white Roshogolla.
You need:
- Whole Full Fat Milk – Rosogolla will turn out soft and spongy if you use any other variety of milk.
- Vinegar or Lemon juice to curdle the milk
- White granulated sugar to prepare a light syrup
- Water
- Green Cardamoms for flavor – You can use saffron threads, dried rose petals for flavor too.
Steps to prepare Rosogolla
- Curdle the milk to prepare fresh cottage cheese
- Knead the cottage cheese to a smooth dough
- Roll into small cheese balls
- Prepare light sugar syrup
- Cook the cheese balls in the sugar syrup
- Let it cool down and enjoy it fresh
KEY TIPS to prepare spongy soft Rosogolla
You absolutely need full fat whole milk to prepare the perfect Rasgulla
Curdling Milk – Often we tend to add the acid right after the milk is boiled. Avoid doing that as that created hard texture of the chenna (curdle milk). Take the hot pan off the gas, add some ice cubes or give it a few seconds, and then add the vinegar or lemon juice.
After straining the curdle milk, and washing it off with cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you hand the cheese cloth for more than 30 minutes, it will take away all the moisture and you will not get that super soft texture.
Kneading the cottage cheese – This is probably the most critical part. DO NOT knead with too much pressure. We are just trying to turn the crumbly cheese into a smooth soft dough. Just press the cheese back and forth using the heel of your palm. As you knead, the dry crumble turns soft and smooth. Watch the video to understand the technique better.
While kneading the dough if it feels too dry even after kneading for 5 minutes, then add just half teaspoon of warm water to add some moisture.
Shaping the Cheese Balls – It is critical to avoid any cracks on the cheeseball and that will happen only if the cheese dough is smooth and soft.
Once the Roshogolla is cooked, don’t take it off the hot syrup. Leave it in it until it’s come to room temperature.
Often people get intimidated with the idea to prepare Roshogolla at home and I hope these tips will help you. Homemade Roshogolla/Rasgulla is a delightful treat and tastes way better than the store-bought ones.
MORE BENGALI DISHES TO TRY
Roshogolla / Rasgulla
The term literary translate to rosho (syrupy) golla (round dumpling/balls)! Soft spongy cheeseballs soaked in syrup, Roshogolla/Rasgulla is a famous Eastern India dessert. It needs just 5 ingredients (milk, sugar, vinegar/lemon juice, water, cardamoms for flavor). While the recipe of Roshogolla sounds very easy, it’s definitely one of the trickiest Indian dessert to perfect. I have explained everything in detail along with a VIDEO with all the key tips.
Ingredients
- 2 tablespoons vinegar or lemon juice
- 1/2 cup water
- 1 liter whole full fat milk
for thel ight syrup
- 5 cups water
- 1 cup white granulated sugar
- 5 green cardamoms
Instructions
- Mix 1/2 cup water with vinegar or lemon juice and keep aside.
- Pour the milk in a big sauce and bring it to boil. Stir it occasionally to avoid the milk getting burnt at the bottom of the pan.
- Once the milk comes to full boil, switch off the heat and take the pan off the heat.
- Pour the vinegar water mixture and stir it around. The milk will curdle.
- Drain the curdle milk on a muslin cloth and then pour water to remove the excess sour taste. Tie the edges and squeeze off all the moisture. Then either hang it or twist the edges and keep it on a colander for exactly 30 minutes to remove any excess water.
- After 30 minutes, take the cheese out of the cloth to a board or kitchen counter. Crumble it and then knead it gently with the heel of your palm. (watch the video to understand the technique better). Knead for exactly 10 minutes. This will turn the crumbly cheese to a smooth and soft dough.
- Divide the dough into 12 equal portions. Each of about 13 g. Roll the tiny portions into tiny balls. Make sure there are no cracks. Once done, keep aside.
- Prepare the syrup by pouring the water, sugar and cardamoms in a big pan or skillet. Keep in mind that the cheeseballs will double in size, so it needs space as it gets cooked. The pan should also have a tight lid so steam doesn't pass through. If the lid has a tiny hole, block it using a piece of paper or cloth.
- Boil the syrup in medium high heat for 10 minutes.
- Then drop the cheese balls, cover the pan and let it cook in medium high heat for 5 minutes.
- After 5 minutes, remove the lid and gently toss around the cheese balls. Cover and continue cooking for 5 minutes.
- Then remove the lid. The Rasgullas/ Roshogollas must be puffed and doubled in size. Leave it aside. Do not take the rasgullas out of the warm syrup. Let it come to room temperature before you serve or you could refrigerate it.
Notes
KEY TIPS to prepare spongy soft Roshogolla
You absolutely need full fat whole milk to prepare the
perfect Rasgulla
Curdling Milk – Often we tend to add the acid right
after the milk is boiled. Avoid doing that as that created hard texture of the chenna(curdle milk). Take the hot pan off the gas, add some ice cubes or give it
a few seconds, and then add the vinegar or lemon juice.
After straining the curdle milk, and washing it off with
cold water, squeeze off all the water and hang it for JUST 30 MINUTES. If you
hand the cheese cloth for more than 30 minutes, it will take away all the moisture
and you will not get that super soft texture.
Kneading the cottage cheese – This is probably the
most critical part. DO NOT knead with too much pressure. We are just trying to
turn the crumbly cheese into a smooth soft dough. Just press the cheese back
and forth using the heel of your palm. As you knead, the dry crumble turns soft
and smooth. Watch the video to understand the technique better.
While kneading the dough if it feels too dry even afterkneading for 5 minutes, then add just half teaspoon of warm water to add somemoisture.
Shaping the Cheese Balls – It is critical to avoid
any cracks on the cheeseball and that will happen only if the cheese dough is smooth
and soft.
Once the Roshogolla is cooked, don’t take it off the hot
syrup. Leave it in it until it’s come to room temperature.
Comments are closed.
Archana
April 28, 2013 at 3:55 PMBeautiful transformation to ‘Playful Cooking’! Love the playful header! Equally beautiful and delicious rasgullas! Love it!
Abby
April 28, 2013 at 3:56 PMyour food styling is gorgeous, as usual! i just had to comment to say i love the new header – it’s so cute! such a pretty font that complements your site perfectly!
Kankana Saxena
April 29, 2013 at 9:19 PMThanks Abby 🙂 You are always so sweet!
[email protected]
April 28, 2013 at 4:04 PMLove Love Love it!! The name might have changed but its still SO you. Specially love the banner.
So proud of you for making this change babe. Good luck to Playful Cooking!
[email protected]
April 28, 2013 at 4:58 PMCongratulations! Kana.. Change is good!
Loving the new name & the new header..
Who can say to Rasgullas? Not me! 😉
nags
April 28, 2013 at 5:03 PMi love the new look and the pics in this post are gorgeous. i am glad you finally settled on what your heart told you to do 🙂
Vishakha
April 28, 2013 at 7:04 PMI like the new playful look 🙂 Beautiful pics as usual!!
Shumaila
April 28, 2013 at 7:17 PMLove the header and the new look. And can not say enough about the photography in these post!! Absolutely beautiful! Congrats Kankana on a new beginning and wish you the very best!
Rashmi
April 28, 2013 at 8:08 PMCongrats & Lovely. Got one query, can we do this from the paneer purchased from dairy or shop?
Kankana Saxena
April 29, 2013 at 11:53 AMThanks Rashmi 🙂 It’s not easy to make with store bought paneer because those are harden to form the thick block. You can grate and try kneading it to a soft texture, but I am not sure how it would work out. I have always made with only homemade fresh paneer.
Manju @ Manju's Eati
April 28, 2013 at 9:00 PMthough I’m not a huge fan of rasgullas (more of a ras malai fan) , I loved the way you’ve presented them. And as usual you header is stunning…love the little balloon , which my 1.5yr old would happily call ballum 🙂
Anamika
April 28, 2013 at 9:02 PMLove this new look and the new name. Header looks cute. Rassgulla’s are a perfect start for new beginning! Lovely pics…all the best :)!
Laura (Tutti Dolci)
April 28, 2013 at 9:04 PMLove the new header! So excited for you and your new name :).
Sneh | Cook Republic
April 28, 2013 at 10:33 PMGood luck on your wonderful new journey!! Everything looks wonderful 🙂 xx
Kankana Saxena
April 29, 2013 at 11:55 AMYour email was very helpful. Thanks for building the confidence in me to go ahead with the decision 🙂
Spandana
April 28, 2013 at 11:23 PMCongratulation on new beginning and Good Luck! Love new header!
Rasgullas are so mouth-watering!
Rosa
April 28, 2013 at 11:24 PMMmmmhh, exquisite and highly addictive, I’m sure! That is an intriguing dessert.
A lovely new name and header!
Cheers,
Rosa
Nandita
April 28, 2013 at 11:26 PMLoved the new look of your blog Kankana. The rasgullas are to die for. I have never been able to make rasgullas properly. They have always been disasters. I’ll try your recipe next time 🙂
Kankana Saxena
April 29, 2013 at 11:56 AMThanks Nandita 🙂 Making rasgulla is not difficult, but tricky. Kneading the dough too much will end in a uncomfortable chewy texture and if you do not knead it enough it would break apart as you boil! Hope my recipe will help you. Would love to hear if you try 🙂 xoxo
Sarvani
April 29, 2013 at 1:08 AMYou made rasgullas!! RESPECT!!! and they look soo good!!
Lizzy (Good Things)
April 29, 2013 at 2:05 AMLove the new name and the header… great recipe!
Marie|Little Kitchie
April 29, 2013 at 3:53 AMFirst of all, this looks delicious! Second, LOVE your new look! It just looks perfect. Congratulations!
Sayana Rahiman
April 29, 2013 at 4:49 AMChange can be so refreshing, right? I love the new title and thrilled to see Rasgullas to introduce the new title. Have tried making these at home and have failed twice. Must be my kneading process. Hoping to strike luck with you recipe. Happy blogging 🙂
Kankana Saxena
April 29, 2013 at 11:59 AMThansk Sayana 🙂 Yeah, change is definitely refreshing. I am happy with the change and glad to hear all the positive comments! With rasgulla, the kneading is very critical. You have to knead just enough to avoid it from getting chewy or breaking apart. Do let me know if my recipes works for you 🙂
Nusrat Azim
April 29, 2013 at 7:35 AMThose juicy, pretty, Saffrony Rasgullas are screaming, “Eat me!” 🙂
Soma
April 29, 2013 at 8:50 AMOne of my North Indian friend said, the first thing you should learn in Bengali is, how to say “rashogolla”.
Kankana Saxena
April 29, 2013 at 11:59 AMha ha ha that is true you know!
Soma
April 29, 2013 at 2:16 PMWhy not including rashogolla in the heading too? A Bengali rashogolla deserves its real name
[email protected]
April 29, 2013 at 8:57 AMThese look gorgeous! Also, loving the new revamped site.
Radhika Vasanth
April 29, 2013 at 1:56 PMChanges bring lots of joy and rejuvenates us instantly. I am loving this new name and the new header. Good luck sweetie.
And those rasgullas are to die for.
Lail | With A Spin
April 29, 2013 at 3:21 PMCongratulations on the successful change! Love the new name and the new header. As for the juicy Rasgullas, who can say no to them?
Ira Rodrigues
April 29, 2013 at 11:32 PMFinally you have made your decision, Bravo! Congratulation Kan, I wish you all the best.
So happy to mark my name here on your new journey with Playful Cooking.
easyfoodsmith
April 29, 2013 at 11:43 PMAbsolutely loved the new name and the header of your blog!! It is so ‘you’ 🙂
The rasgullas look very tempting and its such a co-incidence that I too made rasgullas today!
[email protected]
April 30, 2013 at 4:38 AMLove the new banner babe! Congrats – glad everything went smooth. And please send some rasgulla my way! 🙂
carey
April 30, 2013 at 6:06 AMI’d never heard of rasgulla until now, but they look and sound wonderful! (I remember back when I was first learning about cheese-making basics and thinking it was so neat that there were some that required kneading. I had no idea!)
And the new header is so lovely! Congrats on the smooth transition! (: (Despite Matt’s constant reassurances during my domain switch, I was afraid the whole thing was just going to disappear into online oblivion.) Also, I see you got your previous S&S posts to redirect to the new domain, which is awesome! I think Matt could learn a thang or two from Arvind. 😉
Soma
April 30, 2013 at 8:37 AMA stunning post for a stunning “new”. Love the header! Congrats for making the change 🙂 xo
Shema George
April 30, 2013 at 5:35 PMThe site looks awesome…was waiting to see the changes…love the new look 🙂 The rasgulla’s look awesome
mjskit
April 30, 2013 at 6:57 PMCongratulations on your transition and new site! It’s as lovely as the S&S! I do love the title as much as I love this Rasgulla. Looks and sounds wonderful!
Reem | Simply Reem
April 30, 2013 at 9:26 PMLOVE SUPER LOVE! SUPER DUPER LOVE!!!!!!!
MAny congrats and zillion wishes to your way…
I love the new name and once again, its you and your beautiful place that will always be super special!
Talk to you soon! Also send me these rasgulla I told earlier too…
Sia | Monsoon Spice
May 1, 2013 at 1:35 AMI know I am repeating what others have already mentioned, but I LOVE the header 🙂 Your blog look is quite refreshing. I am glad that everything worked out fine.
I am not really a big fan of Rasgulla (or any other sweets for that matter), but loving the gorgeous photographs.
P.S: Did I say I like the new name? I think I did but let me say it again 😉
Eva | A in C
May 1, 2013 at 5:14 PMYour photos are gorgeous! And I love the new look of the site. So clean and bright and refreshing! This is the first I’ve heard if Rasgulla but I could not be more intrigued. You’ve combined two of my favorite things in this dish (cheese and syrup) so this is definitely going on my to-make list. Beautiful post, Kankana!
Sandra
May 1, 2013 at 7:48 PMI haven’t been in your corner in ages, sorry about that! Congrats on the new change–just read both of the previous posts, and I love the new name- change is good, everything else will come together. Your images are stunning as always!
Joyti
May 1, 2013 at 9:50 PMCongratulations! The new name captures the same happy, sunny, joyful feel that your old one did, but it is more food-specific. I love the new logo/banner too, very similar to the old one but (I think) even prettier.
The rasgulla looks delicious. Such a nice way to celebrate.
Sathya
May 2, 2013 at 12:34 AMGreat transition, Kankana………….rasgullas look yummy and will try to make them sometime….Good luck to you
rebecca
May 2, 2013 at 2:53 PMnice name and after all its your blog so your baby and your call, lovely dessert pass me the spoon 🙂
Kiran @ KiranTarun.c
May 2, 2013 at 5:22 PMSo so excited of your new endeavor! Loving everything about playful cooking and this rasgulla’s are a perfect celebration of happiness 🙂
Ananda Rajashekar
May 5, 2013 at 8:20 AMCongratulation Sweetie! Love your header and the font, so refreshing and super cutie! And the Rasgulla is just wonderful, loved the cloudy low contrast? look of the pictures, would love to try it some time…Keep rocking with Playful cooking 🙂
IshitaUnblogged
May 12, 2013 at 10:24 AMI’m surprised that I hadn’t left any comment. But I remember clearly that I had read this post. Probably I was still in the grumpy brigade regarding the name change. Not only have I forgotten that this blog was ever called anything else. Your play in the kitchen deserves to be called playful cooking. I love this blog too much anyway and you’ve won my heart with the Rasgullas!
mjskitchen
October 27, 2020 at 3:23 PMThis is so very new to me. I’ve never heard of it much less have seen it in any restaurant around here. I love any sweet bit with cardamom and these little bits are so unique. I would love to give them a try. Doesn’t sounds too hard to make. Thanks!