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rasgulla | rasgulla recipe |national sweet of india

rasgulla

rasgulla is an Indian sweet dish. It comes from West Bengal a sweet state of India. sponge rasgulla is the most famous variety of rasgulla of west Bengal. Bengali peoples speaks rasgulla as rosogolla . Rosogolla is prepared from chenna which is made from milk. Bengali women make many kinds of sweets like rasgulla which are chenna khir, raskadam, Misti Doi, ras malai, chum-chum, rajbhog, etc. Firstly lemon juice is added to milk to get chenna from it. From this chenna, rasgulla is made. So, today, we are going to cook rasgulla in Bengali style. Let’s begin our recipe.

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About rasgulla | rasgulla recipe |national sweet of India

Rasgulla is one of the sweets of India. Which has become popular in the Indian state of Bengal. From the word Rasgulla, you must have understood what it is. rosogolla means round confectionery which is served dipped in sugar syrup. That’s why it is called rosogolla. It is white. Because it is made from chhena. To extract the chhena, the milk is torn, and also the chhena is taken out of it. From which rasgullas are made. rosogolla are very much liked by the people. And it is also one such sweet of Bengal which is popular all over India. rosogolla is the most consumed dessert after the national sweet of India, Jalebi. It is very simple and easy to make and it is ready in a jiffy.

This dessert is made from ingredients like milk, sugar, sugar syrup, etc. Its content is low and the taste is very high. Be it any occasion or function in Bengal, rosogolla will be available to eat there. Because making rosogolla is a common practice in every household of Bengal. The rosogolla is made into balls and then cooked through sugar syrup. As much as it looks beautiful and fragrant, it is also very tasty to eat. people like it very much in sweets.

So after knowing everything about rosogolla, let us discuss the method of making it, the method of serving, and its taste. I have one more request from you that you promote all our recipes and support us. Comment on each recipe and let us know how you like our recipes. Please help us to fulfill our vision. So let us start the method of making Rasgulla.


Table of contents


What is rasgulla or rosogolla?

Hearing the word rosogolla, a question must have come to your mind. What is this rosogolla? Let us tell. rosogolla is a Bengali word. Which is related to Rasgulla sweets. Bengali rasgulla dessert is called rosogolla in Bengali. This is their way of speaking. Because this sweet is from Bengal. That’s why it’s all in the Bengali way. The chhena is taken out by mixing lemon juice in milk and also this chhena is cooked in sugar syrup. By which our rosogolla is ready. It takes very little time to cook. While making it, we have to follow the smallest step properly. In simple words, we know what is rosogolla. Also, This is a Bengali word used for Rasgulla. We are going to share this simple recipe with you and we will try our best that you can make it well. so let’s move on.

bengali rasgulla

Bengali Rasgulla is a dessert of Bengal. Which is famous all over India. The recipe for making rosogolla is very tasty in the Bengali way. Because the taste of rosogolla is Bengali. Because this sweet is Bengali. So if we make it in Bengali way then we can get the real taste of it. By the way, the Bengali word rosogolla is used for this dessert. The people of Bengal are very fond of making and also eating sweets. Many types of sweets of Bengal are very famous and Also, Bengali recipes are as delicious as Bengalis. So let’s start making Bengali Rasgulla.

gulab jamun rasgulla

Gulab Jamun is also a dessert like Rasgulla. It is made by the same method as rasgulla. The only difference is that the rasgulla is cooked directly in the syrup. Whereas Gulab Jamun is first cooked in oil and then dipped in sugar syrup. Both the sweets are very famous all over India. And also people are very fond of eating it. These sweets are eaten with great interest in whatever festivals, also celebrations, etc. Gulab jamuns are black. Because it is cooked in oil. Or rather it is deep-fried. Due to this their color becomes golden. Then it is dipped well in sugar syrup. Due to this their taste is enhanced even more. The method of making Gulab Jamun is also very simple. Like rasgulla. Gulab jamun is also made from chhena.

Many confectioners give the gulab jamun a long car by not making it circular. Which people like even more. Hearing the word Gulab Jamun, you must have understood what it means. Gulab Jamun was used for this dessert because its color turns black by cooking it in oil. Due to this, it looks like berries. And because of its spherical shape, it is called Gulab Jamun. Today we are learning the recipe of making Rasgulla. If you want to make Gulab Jamun, then definitely comment below. We will share her recipe with you. So let us move ahead in the method of making Bengali Rasgulla and discuss its ingredients, method of preparation, and some precautions. We hope you like our recipe. Please support us and do comment.

Ingredients

Following are the ingredients of rasgulla. Which you can write and also keep from the market. Very few ingredients are needed to make rasgulla. what we have given below.

  1. Milk – 1 liter (5 cups, full cream milk)
  2.  Sugar – 300 grams (1.5 cups)
  3. Lemon – 2 (take out the juice)

rasgulla recipe

  1.  Wash a vessel with some water and keep it for heating after adding milk. When the milk comes to a boil, take the milk down from the fire, and let it cool down a bit (let the milk remain hot up to 80 percent). Add as much water as there is in lemon juice.
  2. Add lemon juice to the milk little by 1 – 1 tbsp and mix, add lemon juice till the milk separates well, and keep on mixing, as soon as the milk breaks up well, stop adding lemon juice, And filter the torn milk in a cotton, clean cloth.
  3.  Lay the cloth over the sieve and place a vessel below it, Also pour the torn milk over the cloth.
  4.  The water that comes out of the torn milk will come in the vessel placed below and the chhena will remain in the cloth. Pour 1-2 cups of cold water over the chhena, the chhena will cool down and the sour taste of lemon will also end with the chhena.
  5. Lifting the cloth from all sides, squeeze all the water from the chhena by pressing the chhena with your hand. Soft chhena is ready.
  6.  Take out the chhena on a plate, while pressing the chhena with hands and fingers, turn it over, and rub it for 4-5 minutes to make it soft and smooth. Also Divide the softened chhena into 10 – 12 parts.
  7. Take one part and bind it first by pressing like a laddu with your hand, and now smooth it by giving it a round shape.
  8.  Place the prepared balls on a plate. Also Make all the balls and prepare them.

cooking rasgulla

  1. Cook rosogolla in a cooker, rosogolla are cooked very quickly in cooker, because the temperature in the cooker becomes high as compared to the open pan, for cooking rosogolla, more temperature is required.
  2. Put sugar and 4 cups of water in the cooker, let it come to a boil, when it comes to boil, put the balls made of chhena in the cooker one by one, and close the lid of the cooker. After 1 whistle in the cooker, turn the flame to medium, and let the rosogolla cook for another 7-8 minutes turn off the fire.
  3.  Take water in a vessel, keep the cooker in it, cool the cooker or put the cooker under the tap, so that it cools down quickly and opens.
  4. Carefully open the lid, take out the rosogolla with sugar syrup from the cooker and also keep it in a bowl and let the rosogolla cool down, after 5-6 hours the rosogolla become very sweet and very tasty.
  5. Serve cold sponge rosogolla and eat it.
  6. Ingredients for Bengali Sponge rosogolla can be kept in the refrigerator and also eaten for 7 days.

serving

Rasgulla is a dessert. Which we can serve after eating. To serve it, take rasgulla in a bowl and also put some sugar syrup in it. Then serve it by adding some saffron seeds, dry fruits on top.


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Recipe card

rasgulla | rasgulla recipe |national sweet of india

rasgulla | rasgulla recipe |national sweet of india

Recipe by Honey kumarCourse: Sweets, lunch, dinner, indianCuisine: Sweets and DessertDifficulty: Easy
Servings

18

servings
Prep time

30

minutes
Cooking time

10

minutes
Calories

300

kcal
Total time

45

rasgulla is an Indian sweet dish. It comes from West Bengal a sweet state of India. sponge rasgulla is the most famous variety of rasgulla of west Bengal. Bengali peoples speaks rasgulla as rosogolla . Rosogolla is prepared from chenna which is made from milk. Bengali women make many kinds of sweets like rasgulla which are chenna khir, raskadam, Misti Doi, ras malai, chum-chum, rajbhog, etc. Firstly lemon juice is added to milk to get chenna from it. From this chenna, rasgulla is made

Ingredients

  • Milk – 1 liter (5 cups, full cream milk)

  • Sugar – 300 grams (1.5 cups)

  • Lemon – 2 (take out the juice)

Directions

  • Wash a vessel with some water and keep it for heating after adding milk. When the milk comes to a boil, take the milk down from the fire, and let it cool down a bit (let the milk remain hot up to 80 percent). Add as much water as there is in lemon juice.
  • Add lemon juice to the milk little by 1 – 1 tbsp and mix, add lemon juice till the milk separates well, and keep on mixing, as soon as the milk breaks up well, stop adding lemon juice, And filter the torn milk in a cotton, clean cloth.
  • Lay the cloth over the sieve and place a vessel below it, pour the torn milk over the cloth.
  • The water that comes out of the torn milk will come in the vessel placed below and the chhena will remain in the cloth. Pour 1-2 cups of cold water over the chhena, the chhena will cool down and the sour taste of lemon will also end with the chhena.
  • Lifting the cloth from all sides, squeeze all the water from the chhena by pressing the chhena with your hand. Soft chhena is ready.
  • Take out the chhena on a plate, while pressing the chhena with hands and fingers, turn it over, and rub it for 4-5 minutes to make it soft and smooth. Divide the softened chhena into 10 – 12 parts.
  • Take one part and bind it first by pressing like a laddu with your hand, and now smooth it by giving it a round shape.
  • Place the prepared balls on a plate. Make all the balls and prepare them.
  • Cook rosogolla in a cooker, rosogolla are cooked very quickly in cooker, because the temperature in the cooker becomes high as compared to the open pan, for cooking rosogolla, more temperature is required.
  • Put sugar and 4 cups of water in the cooker, let it come to a boil, when it comes to boil, put the balls made of chhena in the cooker one by one, and close the lid of the cooker. After 1 whistle in the cooker, turn the flame to medium, and let the rosogolla cook for another 7-8 minutes turn off the fire.
  •  Take water in a vessel, keep the cooker in it, cool the cooker or put the cooker under the tap, so that it cools down quickly and opens.
  • Carefully open the lid, take out the rosogolla with sugar syrup from the cooker and keep it in a bowl and let the rosogolla cool down, after 5-6 hours the rosogolla become very sweet and very tasty.
  • Serve cold sponge rosogolla and eat it.
  • Ingredients for Bengali Sponge rosogolla can be kept in the refrigerator and eaten for 7 days.

Notes

  • Use full-fat milk. so that chhena will be more.
  • Chenna should be moisture-free and don’t contains the amount of water.
  • Left sugar syrup can be used in making cakes, juices and nimbu pani etc.
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rasgulla | rasgulla recipe |national sweet of india
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