The term literary translate to roso (syrupy) golla (round dumpling/balls)! Soft spongy cheese balls soaked in sugar syrup. Rasgulla/Rosogolla is a famous Eastern India dessert. It needs just 5 ingredients to prepare and a must during all festivities and celebrations.
The steps to prepare Rosogolla is very easy, but it can also be little difficult if you try to rush through the steps. In Kolkata, rarely anyone will make rosogolla at home. You can find it in any small or big sweet shops.
But homemade is definitely the best and if you follow the steps I shared here, you will definitely make it very successfully too.
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 Rosogulla
Whole Full Fat Milk – Only whole full fat milk should be used to prepare soft chena and only soft chena will result in spongy, delicious Rosogolla.
Vinegar or Lemon juice to curdle the milk
White granulated sugar to prepare a light syrup. You can also make with jaggery, a very popular rosogulla is Nolen Gur Rosogulla
Green Cardamoms for flavor – You can use saffron threads, dried rose petals for flavor too. But the Kolkata style white rosogolla has only cardamoms occasionally.
Steps to prepare Rosogolla
1 - Prepare vinegar or lemon juice with water and keep it ready to be used later.
2 - Pour full fat whole milk in a heavy bottom pan and bring it to boil.
3 - Let the boiled milk cool, down for 1 minute or add a few ice cubes and pour the water and vinegar mixture and stir it around.
4 - You should get smooth granules of chena ready.
5 - Strain the chena on a muslin cloth and give it a wash to remove all the acidic taste. And keep it wrap for no more than 30 minutes. You don't want it to set into cubes.
6- Next step is crucial, and you cannot skip to any shortcut method. Knead the chenna by gently pressing it, as shown in the video below or photo above. You will have to knead for 10 minutes, with gently pressure. At the end of 10 minutes, it will turn into a soft, pliable dough.
7- Divide the dough into small balls and shape them into clean round shape with no cracks in it.
8 - While you shape the dough, start making the syrup by mixing water, sugar and few cardamom pods.
9 - Drop the rosogulla in boiling sugar syrup and let it cook covered for a while, and then let it cool down to room temperature uncovered.
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 creates 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 need, 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.
Try these classic Bengali Dishes
Roshogolla / Rasgulla
Ingredients
- 2 tablespoons vinegar or lemon juice
- ½ cup water
- 1 liter whole full fat milk
For the light sugar syrup
- 5 cups water
- 1 cup white granulated sugar
- 5 green cardamoms
Instructions
- Mix ½ 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 ita 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.
Nusrat Azim
Those juicy, pretty, Saffrony Rasgullas are screaming, "Eat me!" 🙂
Sayana Rahiman
Change 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
Thansk 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 🙂
Marie|Little Kitchie
First of all, this looks delicious! Second, LOVE your new look! It just looks perfect. Congratulations!
Lizzy (Good Things)
Love the new name and the header... great recipe!
Sarvani
You made rasgullas!! RESPECT!!! and they look soo good!!
Nandita
Loved 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
Thanks 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
Rosa
Mmmmhh, exquisite and highly addictive, I'm sure! That is an intriguing dessert.
A lovely new name and header!
Cheers,
Rosa
Spandana
Congratulation on new beginning and Good Luck! Love new header!
Rasgullas are so mouth-watering!
Sneh | Cook Republic
Good luck on your wonderful new journey!! Everything looks wonderful 🙂 xx
Kankana Saxena
Your email was very helpful. Thanks for building the confidence in me to go ahead with the decision 🙂
Laura (Tutti Dolci)
Love the new header! So excited for you and your new name :).
Anamika
Love this new look and the new name. Header looks cute. Rassgulla's are a perfect start for new beginning! Lovely pics...all the best :)!
Manju @ Manju's Eati
though 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 🙂
Rashmi
Congrats & Lovely. Got one query, can we do this from the paneer purchased from dairy or shop?
Kankana Saxena
Thanks 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.
Shumaila
Love 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!
Vishakha
I like the new playful look 🙂 Beautiful pics as usual!!
nags
i 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 🙂
Radhika@JustHomemade
Congratulations! Kana.. Change is good!
Loving the new name & the new header..
Who can say to Rasgullas? Not me! 😉
Prerna@indiansimmer
Love 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!
Abby
your 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
Thanks Abby 🙂 You are always so sweet!
Archana
Beautiful transformation to 'Playful Cooking'! Love the playful header! Equally beautiful and delicious rasgullas! Love it!