Rasgulla ~ Pre-vegan recipes


“Roshogulla bhishon meetha, khao, khao naa!!”

Remember this line from the old Government sponsored advertisement to promote National Integration? One little boy forgets his lunch box, and immediately all the other children offer some of their lunch to him. The Punjabi kid brought samosa, and the Bengali kid brought rasgullas and he said that line!!

This is what comes to my mind every time I make this delicacy.

Before this recipe, I was under the impression that Bengali sweets are hard to make. It doesn’t seem like that anymore! I learnt this one first form Gurjar Aunty, and later found it in a recipe book of mine – So much for collecting recipes!! Goes to show I don’t try out enough of them!

It’s a fool proof method! See for yourself 🙂


Toned milk or cow’s milk – 1 Litre
1/4 cup white vinegar diluted with equal quantity of water
Sugar – 1 and 1/4 cups
Water – 3 Cups
Saffron strands (Optional) – 1 tsp.

1. If using cow’s milk – Heat the milk, cool completely and remove the cream. If not proceed directly to the next step.

2. Heat milk to boiling point. Put off fire. Pour the dilute vinegar little by little into the milk stirring very slightly till it curdles, and the whey separates.
3. Now strain the paneer so formed through a clean muslin cloth. Wash the paneer under running tap water breaking the lumps with soft fingers till it turns cold.
4. Hold and press the bundle to get rid of excess water and invert the paneer onto a clean bowl.
5. Mash the paneer with your finger tips first and knead it till it gathers into a soft smooth ball. Pinch out marble sized paneer lumps and roll with slight pressure into balls without any wrinkles or seam. This will form angoori golas. You may form bigger balls for bigger rasgullas. They will double after cooking. Mine formed 4 big balls and 31 small ones.

6. Cover with a wet cloth to keep the balls from drying.

7. Pour 3 cups water in a pressure cooker. Dissolve the sugar and allow the syrup to come to a boil. (You may dissolve warmed and powdered saffron strands to the water alongwith the sugar to get slightly pale rasgullas)

8. Drop the rasgullas gently into the syrup while it simmers on slow fire.

9. Cover the cooker with lid and place the whistle on top. Keep on high fire for one whistle and turn off. Let it cool completely.

10. Open and transfer the swollen rasgullas into a bowl.

11. Refrigerate and serve. Warmed rasgullas are equally tasty.

Here is a picture of a halved rasgulla. You should find the jaali (Holes as in cheese) pattern after it is cut.

This indicates that they have turned out right. Also they will feel slightly chewy.

Now, Isn’t that easy? It gets done in about 40 minutes from the making of the paneer to the cooker cooling down. The only big wait is the refrigerating time!

This post is my entry for RCI-Bengal (On till 15th April) hosted by Sandeepa of Bong Mom’s CookBook.

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Have your say

  1. This was cute:-)) I am a bengali… so that “khao khao …” part stirred in me.

  2. Does the milk used make any difference, coz i tried using aarey’s milk and the rasgullas, did not at all increase in size and remained strong balls of solid cheeze.Please guide me.

  3. Soma, Thank you!! Welcome to my blog and hope to see you often:)

    Umangi – In short – everything is to do with the milk! If it is cow’s milk heat it well. Cool and keep in the refrigerator for at least 3hrs till the ‘malai’ forms a layer on the top. Remove it completely and proceed further. The best type of milk would be skimmed milk or toned milk as these contain the least amount of fat. I am not sure whether Aarey has cow’s milk. Which one did you use? Buffalo milk or full fat milk gives solid cheesy balls too! The idea is to use completely non-fat milk and drain out the whey leaving slight moisture just enough to hold the drained cheese. I drain for about 20 minutes max. It also matters how much you have mashed it. The cheese must form a smooth ball, and yet no layer of fat should stick on your palm! I tried to go over to your blog but blogger gave me a ‘Cannot find’ message. Does this help you? If not do mail me at sunshinemomsblog[at]gmail[dot]com.

    BTW – Thanks for visiting me and hope to see you more often!

  4. Have you tried veganizing this? with soy or cashew milk? (or any other)


  5. No, I am not sure how this can work. 🙁

  6. I am thinking about veganizing it with tofu (marketed mostly as soy paneer in India). Im not sure how successful it will be.

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