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Rasogulla [Cheese Balls in Sugar Syrup]

This is one of my mooost favorite sweet dishes from India. I have been trying for very long to get the right texture and somehow got it this time. I made few changes like adding ice to the curdled milk and used a food processor to knead paneer. This time Rasogullas were awesome !! the texture, the taste and the shape were just like the ones we get from the store.



Cows Milk - 1/2 Gallon [8 Cups]
White Vinegar -  almost 1/4 Cup
Water - 5 Cups
Sugar - 2.5 Cups
Rose water - few drops 

Prepare Paneer for Rasogulla

Boil milk and take it off the stove, curdle it by adding white vinegar just enough to allow the solids to separate leaving behind greenish water. Soon pour one tray of ice [to stop the reaction] and strain through cheese cloth. Rinse the curd with cold water and squeeze excess water [this is very important].

Preparation of Rasogullas !
  • Knead paneer with your hands or a food processor. Proper kneading is very important to develop texture. Lot of people can do a good job using their hands, it never worked for me :(  I used a food processor. Make round balls and keep it aside [it will make around 8-10 balls].
  • Bring 5 cups of water and 2.5 cups of sugar to boil in a deep thick bottomed vessel. Pour the paneer balls in boiling water and cover with loose fitting lid to escape steam
  • Let the balls boil for 25-30 minutes. In between keep an eye on consistency of sugar syrup. Add more warm water if syrup starts to thicken. 
  • Cool rasogullas, add few drops of rose water [Gulab jal] and let it cool in fridge for 5-6 hours [yes, it takes 5-6 hours of cooling to get the wonderful texture of Rasogullas! ]
  • ENJOY !!!!


It has turned out so good....nice effort
Swathi said…

Rasogulla looks good
Nostalgia said…
Real cool that you made them at home
Priti said…
Wow looks real gud...soft and yum...tempting dear
Indrani said…
rasogolla came out perfect, Renu..gr8 job
Ms.Chitchat said…
Awesome looking rasagollas, soft and spongy. Thanks for sharing.
Rasogullas look very soft and spongy ...

I make it the same way ..
Sushma Mallya said…
Its come out so perfect and looks too tempting renu....
Srimathi said…
I love Rasagulla's. The few times I have made I used the food processor and the pressure cooker. Was the texture soft on the outside for you or was it kind of rubbery? Some times I do land up with that texture.
Saswati said…
renu thanx for sharing the secrets...i am surely going to try these...awesome:)
Ann said…
WOOOOOW! i wish I can eat that now! looks so good and im drooling over the pic.
Tina said…
Pass that bowl to me dear...
Suparna said…
It's turned out fantabulous!!
kudos to ur effort!!
Soma Pradhan said…
Indeed lovely Rasgullas dear
PranisKitchen said…
what a delicious rasogulla..feel to have it right now what to do..
perfect rasogulla.nice pic too
Swapna Sree said…
awesome rasogulla..came out perfect...looks yummy....

first time here,,loved your visit my blog whenever time permits....
Ammu said…
Lovely. Looks delicious & yummy :)
Suhaina said…
very tempting. i love rasogullas very very much.Urs has come out very well. would love to try.
happy to follow u.
Do visit my blog if time permits:
Renu said…
@ Srimathi
i know, my rasogullas used to turn rubbery too, but surprisingly this one turned perfect...what I did was let it in fridge for around 5-6 hrs , maybe this was the key!

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