R for Rasgulla

Rasgullas 1

First let us get warning in place You have to suffer my pictures in this post. I am too excited about them.

Now, I have always wanted to make Rasgullas as they are my connection to childhood.

Pappa took us to Anand Bhavan, a small place in Sitaburdi, Nagpur, where they served delicious Bengali Sweets like rasgullas, cham cham, and all the other delicious sweets whose names I do not remember anymore. Whether we had dinner or not is not what I can remember it’s just the sweets I remember, soft delicious and sweet. Pure bliss!!!

Anyway coming back to the making of Rasgullas

If there is something I adore its Rasgullas… and my attempt to make them is something that has remained that an attempt. The Rasgullas have always defeated me.

So when I was stuck 2 litres of milk that sat on the kitchen platform without being heated on a hot sunny day I bravely decided to make Rasgullas. It would end my quest for the alphabet R!

Rasgullla 3

Now I followed two recipes and tried to blend them the first being Rak’s Kitchen and the second being the book, “Traditional Sweets”, by Mrs. Malika Badrinath which Padmarekha had gifted at the BM#25.

Look at the pictures and you will agree that the Rasagulla were a success inspite of me jumping from one recipe to another with mad abandon!

Coming to the recipe I made the Rasgulla from only ½ litre milk.  Ha-ha! You are right even I am wary of some of my recipes…

So here we get down to my mad recipe of Rasgullas before I forget what I did. By the way the number I got are as many as you can see in the dish barring 1-2 which found their  way  to a waiting maw that was drooling over them and could not resist them.



  • ½ litre milk
  • 1 ½ tblspn  lemon juice
  • 1 cup sugar
  • 3 cups + 1 ½ cups of water
  •  Some ice cubes
  • A few drops of rose water
  • Elichi  & saffron or Kesar  for garnish
  •  Heat the milk on low flame and when it comes to boil add the lemon juice and stir properly.
  • Heat further until the whey water clearly separates. Put off the flame.
  • Add the Ice cubes to stop further curdling and mix well. The ice cubes also prevent the chenna to become hard and helps for soft texture.
  • Strain in a metallic strainer lined with a soft cloth (This is the reason why my dupattas, my Father in laws dhotis do not get thrown out). Pour in the curdled milk.
  • You need to get rid of the lemon in your chenna so wash it well in the running water under the tap till the chenna does not smell of lemon. Then hang it for 30 minutes.
  • After 30 minutes take the chenna in a thali (I used what is called a parat it’s a big plate but the edges are high so that the contents do not fall out. wait this is how a parat looks like) the chenna will be crumbly. That’s okay.


  •  Now knead this chenna for 7-10 minutes gently till it a soft and smooth dough.
  • Divide the dough in small equal parts then make smooth balls. The number of balls will depend on the size of the balls you make. I made marble sized balls . Keep covered under a moist cloth to prevent drying.
  • Next take the 3 cups of  water in a pressure cooker add the sugar and heat to and stir constantly to dissolve the sugar.
  • After the sugar gets dissolved completely remove 1 cup of water in a different bowl and dilute with 1 ½ cups of water. Set aside.
  • When the water comes to a boil add the chenna balls in the syrup gently one by one. Reduce the heat so that the syrup keeps gently boiling.
  • Cover the pressure cooker with its lid upside down.
  • Time yourself after 5 minutes remove the lid and with spoon pour the little of the syrup we had set aside on each of the balls.
  • Cover again and repeat the process 2 more times.
  • Cook without the lid the last 5 minutes.
  • At the end of 15 minutes the chenna balls have now puffed up and are shiny.
  • Remove the pressure cooker from the fire and transfer the balls to the thin syrup.
  • Add the rose essence and keep covered for at least 8 hours. I stored them in the refrigerator.
  • Serve chilled garnished with elichi and kesar.
  • Use lemon juice and the milk should boil while you add the lemon juice.
  • The kneading part is very important, knead smooth and soft with patience.
  • Tastes and looks better with the kesar bleeding in the syrup the next day

rasugulla 10

In this series of blogging with alphabets  here is what I have already blogged about.

A Aliva che ladoo

B Baked potato

C Chana cho ras

D Drunkard’s Noodles

E Eggless Pancakes

F Fried Egg

G Gnocchi

H Hummus

I-Insalata Caprese Indianised

J Jackfruit Cake or Dhonas

K Katin Saar or Katchi Amti

L Lasagne

M Mangane

N Nutella Magic Cake

O Oreos

P Perad or Guava Cheese

Q Quaker Oats Sheek Kabab

You can check us BMers all out here.

Courtesy: Preeti

Courtesy: Preeti

Do check out S tomorrow…

Hi! First time here?

Well then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then Thanks, for you encourage me to experiment more!!

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22 thoughts on “R for Rasgulla

  1. Suma Gandlur September 21, 2013 at 7:46 am Reply

    I just want to grab those from my monitor.

  2. Pavani September 21, 2013 at 8:01 am Reply

    First of all let me say that your clicks are too tempting–so job well done there 🙂
    I love rasgullas and yours look absolutely perfect.

    • themadscientistskitchen September 22, 2013 at 8:51 am Reply

      Pavani thanks for the like the pic comment. I have got some great pics to look at so its simpler now.

  3. Srivalli September 21, 2013 at 9:15 am Reply

    Rosgulla looks very inviting Archana, though I confess I am yet to taste one, because the thought puts me off..:)..and amazing that you got so many with just half a litre..I like the way you have lined up!

  4. KP September 21, 2013 at 9:23 am Reply

    What better delicacy you could have chosen for R than that spongy dissolving Bengali sweet?Mouthwatering pictures!!

  5. Priya September 21, 2013 at 1:36 pm Reply

    Never get bored of these cuties, juicy,spongy rasgullas are just torturing me.

  6. Rajani September 21, 2013 at 9:32 pm Reply

    The rasgullas look perfect, I guess referring two recipes hasnt done any harm :-)..btw, the link for parat (I guess you have given one) is not there!

    And wish I could taste some of the soft fluffy paneer balls too!!

    • themadscientistskitchen September 22, 2013 at 8:49 am Reply

      Thanks Rajani. I forgot all abt the parat part. Will click one and update. (this is waht happens when you do not schedule a post. I guess many of mine will be like this as i have not got anything written. 🙂

  7. Sowmya September 21, 2013 at 10:22 pm Reply

    Picture perfect!!! looks superrrr!!!


  8. harini September 22, 2013 at 7:24 am Reply

    Very tempting!! Love those cuties!!

  9. Sandhya Karandikar September 22, 2013 at 7:35 am Reply

    If you say this is your first time making rasagullas. I am going to follow your recipe to the T Archana. They look so soft and spongy. I love the way you have put the kesar and elaichi powder on top.

  10. Vaishali Sabnani September 22, 2013 at 9:43 am Reply

    Archana my list for eating stuff is increasing day by day…keep them ready..the Goa visit is very soon…and remember to make these …ha ha…love them and kudos on your bravery..give me a hug on that so even I could be that brave and try these long to do rasgullas.

  11. PJ September 22, 2013 at 9:53 pm Reply

    Love your first click Archana.This is my fav dessert and yours look so spongy and yum!

  12. Chef Mireille September 23, 2013 at 1:08 am Reply

    looks so pillowy soft – you did an amazing job for your first time!

  13. manjula September 24, 2013 at 4:50 am Reply

    wow super spongy and delicious looking rasgullas dear 🙂 wish i cud grab them from screen and enjoy them 🙂

  14. veena September 29, 2013 at 9:29 pm Reply

    Mouth watering pics….looks so delicious!!

  15. Preeti Garg October 1, 2013 at 11:50 pm Reply

    This recipe come out so well and look delicious.

  16. Gayathri Kumar October 5, 2013 at 11:37 am Reply

    Rasgollas have turned out perfect Archana. Love to dig in…

  17. Mythreyi October 14, 2013 at 5:58 pm Reply

    Archana, it’s been a while that I am visiting here. Life is busy these days. Looks like you have a lot going on here, the whole Alpha bet series of recipes.. Great Going! Glad you are able to keep the up the same energy when it comes to marathons.

    Love these Rasgullas can’t take my eye out of them! they come out superb. I have Never made Rasgullas from scratch, Now will do as I have your recipe.

    Take Care Dear!

    Yum! Yum! Yum!

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