Roshogula or Rasgula They are sweet balls from cottage cheese cooked and cooked in light and sweet sugar syrup. This humble sweet is considered to have originated in West Bengal.
Rasgula / Rushgula
Rasgulla / Rasagulla or Roshogulla is a popular Indian dessert based on a syrup made from round balls made from chena and cooked in light sugar syrup. These soft, spongy white balls are delicious in the sky. Making a rasgula at home may seem daunting but it is super easy to prepare if you follow all the instructions properly. In fact, you can make them even better than those purchased at the store directly in your kitchen.
Since I made Rasgula we have stopped buying them because my family flatters me that they are better than the store shopping.
Ingredients needed for rye
- milk: Whole milk with whole fat. Whole fat milk will ensure that you get a nice and good amount of Chena / Panir.
- Sugar: For making sugar syrup. Now it may seem like a lot of sugar but believe me it’s worth it all.
- lemon: To cool the milk. You can also use citric acid or yogurt to cool the milk.
How to make a rasgula
Heat milk in a heavy saucepan. Let it boil over a boil. After boiling, remove from the heat and allow to cool for 2-3 minutes. Now start adding a little juice of one lemon at a time and mix the milk. Stop adding the lemon juice after all the milk has curled up and the water is separated.
Place muslin or cotton cloth in a bowl and pour the milk mixture over it. Strain the chena and rinse it 2-3 times under running water to remove the lemon juice. Now squeeze all the excess water from the chena by pressing your hands inside the muslin cloth or let it tie on the kitchen faucet to drain all the excess water.
Take the prepared chena on a plate, and press it or knead it with the palms for 8-10 minutes to make it soft. Make 15 to 20 small round balls from the chena and arrange them on a plate. Keep them covered with a kitchen towel.
Now in the pot add water and sugar. Melt the sugar and place over medium heat. Cook for 5-7 minutes or until it starts to boil. Now remove 1 and 1/2 cups of the sugar syrup in a bowl. As soon as it starts to boil, the chena balls are thrown into it one by one.
Cover the mold lid. After 5 minutes, open the lid and add 1/4 cup of the preserved syrup. Shake the pan slightly and cover it again with the lid. Cook it again for another 5 minutes, open the lid and add 1/4 cup of the preserved syrup. Cover the lid and cook for another 2 minutes.
Now remove it from the heat. Remove the horseradish together with the syrup in a large glass bowl. Add in the remaining 1 cup of the preserved syrup. Add a few drops of rose water. Cool and refrigerate. Serve chilled.
Submission suggestions
Serve the chilled raspberry as such or serve it as a dessert after or with meals. You can also combine a rasgula with a custard and turn it into a fusion dessert or serve with thick creamy rhubarb to make a rasp stock.
Tips for professionals
- Be sure to squeeze all the water out of the chena.
- Use whole milk full of fat to get a good amount of chena.
- Kneading the chena is the most important part and it ensures that your razor is soft and tasty. Be sure to knead it for a good 8-10 minutes.
- Adding sugar syrup in groups helps to prepare the softest and most spongy horseradish.
- Refrigerate the horseradish before serving because they are extremely tasty when served chilled
Common questions
Why is my rasgola crumbling and not soft?
Rasgula can be crumbly and may open up in the sugar syrup if the chena is not kneaded enough or there is moisture in the chena. So in order to make a soft and spongy ragula, you need to squeeze all the water from the chena and knead properly.
How to avoid adhering to a rasgula while cooking?
When the risotto is cooked in sugar water, be sure to slide gently and move the pot so that they do not stick to each other. Also, try using a larger pot to prepare the risgola as they expand in size and shape after cooking.
How to store Rasgula?
Store the horseradish in an airtight container in the refrigerator. They stay fresh for a few days in the refrigerator. I did not try to freeze them, I will update the post if I ever freeze them.
Like Rasgula, try these recipes …
Looking for more such candy recipes to get some ideas for your desserts? Do not miss my Malay Ladoo and Moong Dal Ladoo and Besan Pista Barfi’s best.
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Recipe card
Rasgula / Rushgula
Roshogula or Rasgula They are sweet balls of cottage cheese cooked and cooked in light and sweet sugar syrup. This humble sweet is considered to have originated in West Bengal.
- 1 liter Whole milk
- Lemon juice 1
- 2 Cups Sugar
- 4 Cups water
- A few drops of rose water Optional
-
Heat milk in a heavy saucepan. Let it boil over a boil. After boiling remove from the heat and let it cool for 2-3 minutes.
-
Now start adding the juice of one lemon at a time and mix the milk. Stop adding the lemon juice as soon as all the milk has curled up and the water is separated.
-
Place muslin or cotton cloth in a bowl and pour the milk mixture over it. Strain the chena and rinse it 2-3 times under running water to remove the lemon juice.
-
Now squeeze all the excess water from the chena by pressing your hands inside the muslin cloth or let it tie on the kitchen faucet to drain all the excess water.
-
Take the prepared chena on a plate, and press it or knead it with your palms for 8-10 minutes to make it soft.
-
Make 15 to 20 small round balls from the chena and arrange them on a plate. Keep them covered with a kitchen towel.
-
Now in the pot add water and sugar. Melt the sugar and place it over medium heat. Cook for 5-7 minutes or until it starts to boil. Now remove 1 and 1/2 cup of the sugar syrup in a bowl.
-
As soon as it starts to boil, the chena balls are thrown into it one by one.
-
Cover the pan lid. After 5 minutes, open the lid and add 1/4 cup of the preserved syrup. Shake the pan slightly and cover it again with the lid.
-
Cook it again for another 5 minutes, open the lid and add 1/4 cup of the preserved syrup. Cover the lid and cook for another 2 minutes.
-
Now remove it from the heat. Remove the horseradish along with the syrup in a large glass bowl. Add the remaining 1 cup of the preserved syrup. Add a few drops of rose water.
-
Cool and refrigerate. Serve chilled.
- Be sure to squeeze all the water out of the chena.
- Use whole milk full of fat to get a good amount of chena.
- Kneading the chena is the most important part and it ensures that your razor is soft and tasty. Be sure to knead it for a good 8-10 minutes.
- Adding sugar syrup in groups helps to prepare the softest and most spongy horseradish.
- Refrigerate the horseradish before serving because they are extremely tasty when served chilled
dose: 2PiecesCalories: 213JNFCarbohydrates: 45.1Pprotein: 3.3POil: 3.3PSaturated fat: 1.9PCholesterol: 10Mgsodium: 44Mgpotassium: 154Mgfiber: 0.2PSugar: 45.5Pcalcium: 119Mg
This post was originally published in 2015, since I updated the images and content for better engagement.
Always tell me how this recipe came out in the comments below and give a rating ★. I would love to hear how you enjoy your charm and please share with me your tips and tricks.
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All the best,
Safna in cardamom
