How to Make a Bengali Rasgulla 2025

How to Make a Bengali Rasgulla 2025

“I’m making some super fluffy white rasgullas in the kitchen today, using all the ingredients. You should start making them with me! Don’t mess it up – just make sure to get rid of all the water. Let’s get started on these rasgullas. In this video, I’m going to show you how to make them perfectly so you can enjoy some yummy recipes. In summer, there’s nothing better than these soft, white rasgullas! For this, I’ve got one or two things ready, and we’ll add a little water to get the right consistency.”

So, we take raw milk and mix it in. Now, with cow milk, there’s a bit less fat, which is why you can make this stuff for a lot less money than buffalo milk. You can even whip it up with some chili powder! I’ve shared a bunch of recipes with you. Now, when the milk starts to boil, turn off the gas. Just keep an eye on it—the milk’s bubbling up. Once it boils, let it cool down a bit. Just be careful because if we pour it while it’s too hot, it can curdle.

How to Make a Bengali Rasgulla 

What to ask? It’ll get tight. First, we need to do one thing with a cylinder. Now, for the second trick, you use vinegar by mixing it with water; don’t use it straight. [Music] The third thing we need to do is get a pot or something, put a stand on it, and place a cloth on top. We’re using cotton cloth because it will get all the water out, which is really important. Now, we’ll take this spoon, dip it a bit into the milk, and then add vinegar until it’s nice and soft. See, it’s already expanded quite a bit!

Extracting the Green-Colored Water

“Right now, just take that green-colored water. That green water is important. After that, don’t add the leftover vinegar at all. We need to strain this whole mixture in a way that we get rid of the sourness from the vinegar. So, let’s rinse it with plain water about one or two times. Since it’s a thin cotton cloth, we can easily squeeze out all the water. If you don’t squeeze out the water, how will the rasgullas turn out properly? This is a crucial tip for what you need to do after everything is done.”

I keep it wrapped in a towel because it helps absorb any extra water. This way, we can store it well in the towel, and after an hour, we’ll be ready to make those delicious rasgullas. Now, let’s check on what we wrapped up in the towel. It’s almost dry, which is great, but the water content is just right, and the towel has gotten a bit wet, meaning it’s absorbed all the extra water, which is important. Now, let’s take a cup of sugar, or a bowl, and put it in a pot.

Forming the Rasgulla Balls

You need to add about five to six cups of water for every cup of sugar you take. The rasgullas shouldn’t sink too much. Just pour some water into a bowl like this. We take the mixture out completely, and then we have to break the dough into balls. You know, using your palms is key here. It takes about 5 to 7 minutes of proper effort, but when you see the results, you’ll be really happy with it. There’s no shortcut, just hard work here. Now, the main point is to cook them in water.

First, we need to boil this well. Once it’s boiling, we’ll let it sit for about 5 minutes. Then, we’ll add just one teaspoon of this ingredient because it’s a bit strong, and we need to mix it in after we’ve mashed it up well. Now that we’ve mixed it nicely, we’re going to make the rasgullas, big or small, depending on what we want. We can make about 10 rasgullas that are roughly the size of a golf ball. Now, take both of your palms and use them to shape the rasgullas between your hands.

Gold-Plating and Additional Techniques

“We need to gold-plate this rasgulla. Ajay mentioned that there are no tracks in it, and it tastes really good. Now, we should shape all these rasgullas like this. I told you about the filling a while back; we need a few rasgullas for that. We made the rasgullas with cow’s milk and milk powder because we couldn’t make them in some places. Now we’re going to apply the Japanese and Chinese techniques. It’s good that we always need this. So, whenever you want to add a rasgulla here, just add one instead of all of them at once.”

“Don’t stop! Then add the other stuff, and just wait a bit. It’ll take a few seconds, but those little tricks can mess things up if we’re not paying attention. Make sure you’re watching who’s cooking with me—drop a comment if you can! Alright, I’ve added all the rasgullas. Now just leave it for 4 to 5 minutes, and don’t do anything else. We’ll check back in 5 minutes, so just keep an eye on it. Don’t forget to subscribe for the rasgullas! We need to gently flip it from the back side, but definitely not from the sharp side at all. After that, we’ll boil five more green chilies.”

Cooking Tips and Waiting Time

Cooking the rasgullas takes about 18 to 20 minutes overall. So, first, we’ll cook them for 4 to 5 minutes. After that, I’ll tell you what to do in the remaining 15 minutes. Just stir it a little after those 15 minutes, and then we’ll need to cook it for another 5 minutes. While that’s happening, we can prepare. We’ll put some water in a bowl and add ice. At the same time, we need to stop the cooking of the rasgullas. How will we do that? Let me explain.

Making the Sugar Syrup

Take them out hot and put them in cold water. This way, they’ll keep their shape. Now, friends, don’t turn off the gas; that’s really important. Let the gas keep burning, and all you need to do is take out the rasgullas and put them right in here. You see, we’re putting the rasgullas in this water to stop their cooking process. So, I’ve taken out the rasgullas now, and we’ll let them sit in the cold water for about three to four hours. We need a little sweetness in the syrup, too.

Just cook the chilies a bit more, add some rose flavoring, like rose essence or rose water, and toss in a couple of drops of kewra. Let it chill out, and once it cools down, strain it and mix it in. Now, the wait for the rasgulla is over, and we’ve added it in! Just need to wait for about four hours for it to really soak in and taste amazing, just like rose. Let me show you how delicious this is—check this out!