Rasgulla is one of India’s most beloved sweets, and making it at home is so rewarding. These soft, white dumplings soak up sweet syrup and melt in your mouth. I remember my first attempt was a disaster – the balls fell apart in the syrup. But once you get the hang of it, you’ll be making perfect rasgullas every time. The secret lies in proper kneading and gentle cooking.
About the Recipe
This homemade rasgulla recipe gives you restaurant-quality results without any fancy equipment. You’ll start by making fresh paneer from milk, then shape it into smooth balls and cook them in sugar syrup. The magic happens when these little dumplings puff up and become light and airy. Rose water adds a lovely fragrance that makes them extra special.
Why You’ll Love This Recipe
These rasgullas are incredibly light and absorb the sweet syrup perfectly. Unlike store-bought versions, homemade ones are fresher and you control the sweetness. The texture is what makes them special – they’re soft yet springy, almost like little sponges. Making them from scratch feels like a real accomplishment too. Plus, they’re naturally gluten-free and use simple ingredients you probably have at home. The rose water gives them an elegant touch that guests always notice.
Cooking Tips
Knead the paneer mixture really well – this step makes or breaks your rasgullas. The balls should be completely smooth with no cracks. Keep the syrup at a gentle boil, not rolling. Adding hot water prevents the syrup from getting too thick. Don’t skip the cold water transfer – it stops the cooking process perfectly.
Serving and Storing Suggestions
This recipe makes about 12-15 rasgullas and takes around 45 minutes total. Serve them chilled in their own syrup for the best experience. They taste even better after sitting overnight in the fridge. Store covered for up to 3 days. Perfect for festivals, dinner parties, or whenever you want something special.
Similar Recipes
- Gulab Jamun
- Sandesh
- Chhena Poda
- Ras Malai
Nutrient Benefits
Rasgullas are a good source of protein from the paneer, which also provides calcium for strong bones. They’re lower in fat compared to many other Indian sweets since they’re not fried. The milk proteins help with muscle building and repair. While they do contain sugar, the serving size keeps calories reasonable for an occasional treat.
Rasgulla
Ingredients
- Paneer made from 1 litre of full fat milk
- 500 ml Water
- 300 g Sugar
- 1/2 tsp Plain Flour (Maida)
- 1/2 tbsp Rose Water
Instructions
- Place the paneer, flour and 1/2 tsp of sugar in a bowl.
- Knead well till smooth.
- Make small balls from this dough.
- Ensure the balls are smooth and crack-free.
- Make a thin syrup with the sugar and water.
- When it is slightly thick, drop the paneer balls and cover the pan.
- Boil for 5 to 8 minutes.
- As soon as the syrup starts thickening, add 1 tsp of hot water.
- Reduce flame and simmer.
- Add 1 tblsp hot water and continue to simmer.
- Once the rasgullas start to puff up (light and spongy) and rise to the top, transfer the them to a bowl that has a little cold water.
- Once cool, refrigeratre for a few hours.
- Add the rose water before serving and serve them in a sugar syrup.
Recipe Video
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Frequently Asked Questions
Why do my rasgullas break apart in the syrup?
This usually happens when the paneer isn’t kneaded enough or the balls have cracks. Make sure to knead the paneer mixture for at least 3-4 minutes until it’s completely smooth. Also check that your balls are crack-free before dropping them into the syrup.
Can I make rasgullas without rose water?
Yes, you can skip the rose water or replace it with cardamom powder or vanilla extract. Some people prefer plain rasgullas without any flavoring. The rose water just adds a nice floral note, but it’s not necessary for the basic recipe.
How do I know when the rasgullas are done cooking?
They’re ready when they puff up to almost double their original size and float to the top of the syrup. This usually takes 5-8 minutes of gentle boiling. They should feel light and spongy when you press them gently with a spoon.
3 comments
Hi there, please can i get the recipe to make paneer at home?
Here is a recipe https://www.awesomecuisine.com/recipes/4524/home-made-paneer.html
i luv rasgullas…..
it is amazing ….