Rasgulla Recipe | Tips for Soft Roshogullas | पर्फ़ेक्ट नरम रसगुल्ला की रेसिपी | Chef Sanjyot Keer

Full written recipe for Rasgulla
Prep time: 5-10 minutes
Cooking time: 15-20 minutes
Serves: 14-16 pieces
Ingredients:
• Dipping syrup
• SUGAR | शक्कर 1 CUP / 250 GRAMS
• WATER | पानी 2 CUPS + 1/3 CUP
• MILK | दूध 1 LITRE (FULL FAT)
• VINEGAR | सिरका 2 TBSP
• WATER | पानी 2 TBSP
• Cooking syrup
• SUGAR | शक्कर 2 CUP / 500 GRAMS
• WATER | पानी 5 CUPS
• REFINED FLOUR | मैदा 1 TSP
• REFINED FLOUR | मैदा 1 TBSP
• WATER | पानी 1/4 CUP
Method:
• First you will need to make the sugar syrup for dipping the rasgullas after cooking them.
• In a pan or a kadhaai add the sugar & water, switch on the gas flame & cook until the sugar melts while stirring at regular intervals.
• Once the sugar melts, switch off the flame & transfer the sugar syrup into a large bowl & set it aside until further use.
• To make chenna, add the milk in a stock pot & bring it to a simmer, make sure that you are using full fat milk.
• Keep stirring the milk at regular intervals to prevent it from burning, once the milk comes to a simmer, switch off the flame & let it cool down for 1-2 minutes.
• While the milk is resting, in a separate bowl add the vinegar & water to make the vinegar solution.
• After the milk has cooled down a bit after 1-2 minutes, start adding the vinegar solution to the milk while stirring it gently with the spatula.
• Once the milk has curdled & all the whey gets separated, strain the curds using a sieve & a muslin cloth.
• After straining the chenna, wash it immediately with fresh water to wash off the sourness of vinegar, & it will also stop the carry forward cooking by cooling it down.
• Once you have washed the chenna, lift the muslin cloth & let all the excess water drip off naturally for 1-2 minutes.
• Further squeeze the muslin cloth 2-3 times to remove more whey from the chenna, make sure you don’t squeeze out all the moisture or else your chenna will become dry.
• Once you have squeezed it, place it back in the sieve & put some light weight over the chenna & let it rest for 5 minutes.
• While your chenna is resting, you can start to prepare the sugar syrup that will be required to cook the rasgullas.
• In a kadhai add the sugar & the water, switch on the flame & let the sugar syrup come to a boil.
• While the sugar syrup comes to a boil you can continue to knead the chenna & shape the rasgullas.
• Transfer the chenna into a large plate & crumble it, then collect it towards one side of the plate, now using the base of your palm apply pressure & start rubbing the chenna against the plate, continue doing this until the chenna becomes smooth & stops sticking to the plate, this step is very important & it will make your rasgullas extremely soft.
• Once you have kneaded the chenna with this technique & it forms a doughball, add the flour & mix it well with the chenna & now your rasgullas are ready to be shaped.
• Take a small portion of the chenna & place it between your palms & by applying pressure form a smooth roundel of it.
• Make sure there are no cracks on the surface or else the rasgullas will end up splitting while cooking them, shape all the rasgullas similarly.
• By this time the sugar syrup will become hot & now to bring it to a roaring boil cover the kadhai with a lid.
• While the sugar syrup is coming to a roaring boil mix the flour & the water in a separate bowl to form a mixture & keep it aside until further use.
• Once the sugar syrup comes to a roaring boil, start adding the rasgullas very carefully.
• After adding all the rasgullas, cook them over high flame for 2-3 minutes without covering the kadhai.
• After cooking the rasgullas for 2-3 minutes, add the prepared flour & water mixture to the syrup, now cover the kadhai with a lid & cook the rasgullas for 10-12 minutes.
• The flour & water mixture will create a lot of froth that will cover the rasgullas from all directions, this will help them to cook evenly & puff up nicely.
• The froth will start rising to the surface frequently, so you will need to keep lifting the lid which will prevent the froth from pouring out of the kadhai.
• Once you have cooked the rasgullas for 10-12 minutes, switch off the flame & let them rest in the syrup for 5 minutes.
• After they have rested, transfer the rasgullas into the dipping syrup you made earlier & let them come to room temperature.
• Once they come to room temperature, you can consume them or place them in the fridge for 1-2 hours before consuming them.
• Your super spongy & delicious rasgullas are ready.
#yfl #SanjyotKeer #rasgulla
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[@Riddhijoshi9]

He is the only guy who flashes the names of his background team in the video itself. Unlike other youtubers who doesn't mention their names in description also. Huge respect

[@YourFoodLab]

❤️❤️

[@bhavanikumar7150]

So generous of Sanjyotji..Highly appreciable gesture. 👏👏

[@rameshkumaryathirajyam9819]

Appreciates hie Team 👍

[@sureshsuresh3025]

mvv v

[@someonejustsomeone1469]

Some foreign youtubers do mention their staff occasionally. Indian youtubers don't usually do that.

[@invisiblegirl...9052]

Are ya toh bohot lambe processes bata ra h 🙄

[@manjaribanerjee6308]

Your detailings are simply honest and amazing. You do not hold anything back.thanks chef👍

[@debanjansarkar6660]

Try some more bengali dishes 👍🏼

[@harryk1339]

I had tried multiple recipes of Rasgulla earlier, but badly failed. Today morning i tried this and so happy with the way rasgulla' s turned out and finally succeeded. Thanks Chef for sharing the techniques.

[@user-bi5fz8hf5h]

Thanks for this yummy dessert. This diwali I tried it and super👌yum .Chef I request you to post recipe of chom chom for my next diwali. Really tips r so helpful . Howmany of you have tried rasgulla 😊

[@aruppal6100]

Undoubtedly making “Rosogolla” is as tough as it’s appearing to be a simplest one but Sanjyot Sir makes this happen in a very tricky & intelligent way. Really adorable!!!

[@prajaktapatil3778]

I never in my life got this right, have given up on making rasgullas. But now I see hope with all your tips, where I was going wrong. Thanks a lot chef!!

[@sweet00143]

हरे कृष्ण जी मैने आज ही बनाये बिलकुल आपने जैसे कहा वैसे बनाये और इतने अच्छे बने हैं में बता नहीं सकती! आपका बहोत धन्यवाद बहोत अच्छे से बताते हो आप की बनाना आसन बन जाता हैं ❤

[@vaishalideshmukh7810]

Wow. 😋👌👌 लेकीन बताईये वह झोलवाली चासनी का क्या करना है?🤔

[@vanshikaharish9495]

I always let my rasgullas on the same sugar syrup in which they were boiled. Thank you so much chef for this amazing tip 😇

[@SureshKumar-ln6zf]

Thankyou

[@arshandubey]

Your plating is an art. And that combined with the background music feels so awesome and calming. Great content man!!!!

[@debjanidas12]

Perfect recipe. Tried it today and was amazed with the results. Thanks chef

[@senshrey]

The whole video is best ! But yk the most sweet part is what ? He said rosogolla instead of rasgulla! I am a bengali and it is so sweet to hear ❤

[@jogeshwarivarieties6335]

Seeing all receipes is just treat to eyes

[@anjalipoira]

Thanks you for the recipe. पर flavoring के लिए कुछ add नही किया गया था इस recipe में. मैंने गुलाब पंखुड़ी और इलाइची दाने डाल दिए. I got good results

[@mahadasutushara]

My favourite sweet ❤️❤️ ...Thanks chef 😭😇🎉🔥

[@YourFoodLab]

❤️❤️

[@MsRash007]

What do you do with the sugar syrup that you cooked the rasgulla in? Is it waste?

[@strider1289]

Warm roshogollas have an absolutely amazing taste chef!! In Kolkata, we used to buy warm roshogollas and they used to be even softer and melt-in-your-mouth than cold ones. Please try warm roshogollas too atleast once.

[@preetasen35]

Came here to say this! Warm roshogollas are heavenly!

[@anitaprashar8657]

I never had warm roshogullas, thought they are always served cold

[@h8s2l0ve4]

I prefer cold one tho

[@esdidylan]

Gorom roshogolla best khete hoi🙂😌

[@rocky9609]

@@anitaprashar8657 try it now

[@sumangangwar3562]

Hamare rasgulle Ghul gaye chasni mein

[@aruppal6100]

Being a bengali I know West Bengal is noted for it’s spongy textured rasgulla & the receipe Sanjyot Sir shared here is unprecedentedly gorgeous, hands down!!!!! Last but not the least the sweetest part of this episode is the spelling of rasgulla as “Rosogolla” from your voice at the beginning!!!! Hats off Sir!!!!

[@seema861]

The most spongiest rasgulla and the original is from Odisha at Pahala. And it's been centuries old recipe of Odisha being served to Jagannath Ji 🙏 since ages!

[@Ragnarok964]

Spongy rasgulla Normal Rasgulla ka enhanced version h. Spongy rasgulla bikaner me bana tha

[@cubercuber3465]

Jai jagannath rasagulla amara it's means odisha

[@parthasm]

@@seema861 nope! historically not correct ! pahala rasgulla for jagannath ji ( actually it was for Subhadra ) was not spongy one at all!! white spongy rasgula came later ! do not see pahas rasgula stalls beside cuttak National highway .. they are making spongy one after it was invented

[@hasibulhasanuchchas6574]

I'm from Bangladesh. So i'm also thinking the same. Hatsoff to you Sanjoyt brother

[@gulafshakhan5848]

Mene try Kiya pr mere rasgulla spanji ni bne 😓

[@sizzlingdiaries1536]

Your every recipe has all the tips and details unlike other youtubers. Awesome to watch your videos.

[@ab1992raheem1992]

Sanjog keer brother you are the best chef on youtub I came across so far, not just the way you cooks delicious Recipes but the way you gives tips and tricks to make things perfect like you. THANKS FOR BEING SO DOWN TO EARTH. ❣️👍🏼

[@NehaParveen-ix5jk]

Nahi aya test rasgulla ka so sad 😢

[@ashishdash6453]

Kaya phaltu ki bata kar raha rasgula ma sugar syrup sa hi ban ta ha no taste va

[@Wonder_Voice]

You know what, just watching your video is a therapy in itself ❤

[@anishapandey3203]

Thankyou chef for such an authentic and tempting sweet dish recipes..your presentation, cinematography and different kinds of recipes are so amazing...your cooking skills make me fall in love with recipes... Thankyou for giving us best recipes... lots of love and blessings to you... ❤️

[@YourFoodLab]

Thank you so much ❤️ Means a lott!!

[@SachBoltaHu01]

Awesome recipe..!! Just a query- Can the sugar syrup used to cook the rasgullas be reused as it has maida? Throwing it would create a lot of wastage?

[@shenazminwalla3609]

Yes it can be frozen and reused

[@shyamashreechakraborty4976]

Dearest Sanjyot n Family, all ur recipes r beyond compliments... U people r the one from moon!! So proud to b able to access such gifted chef! Showers of prayers n wishes for u guys!!!!! Just wanted a little favour... As we all know that the dairy industry has become a synonym for cruelty , we all search for equally potent vegan cooking options.. So.. in all ur recipes, plz teach a vegan replacement of all dairy products. Like for eggs we generally use banana / vegetable oil/ curd.. like that plzz plzz tell us how can we replace "curd" in curries.. Rasgullas r the only thing which cannot b probably replaced potentially... Yet , kindly work on this issue n give us vegan recipes of all kinds of milk with their appropriate uses, vegan curd, vegan ghee , vegan cheese n vegan butter Often the overseas chef come up with good alternatives but many a times the ingredients r not available at hand / we don't know how to make them.. for ex. a chef had addedd avocado butter to make vegan cheese.. but we don't know how to make.... Plz plz plz guide..... This will b a lifetime asset for all the viewers I m sure... Hope my voice reaches u.... Lots of love

[@evogamer76]

Rasgulla odiasha ra ରସଗୋଲା ଓଡ଼ିଶାର

[@sukanyargadekar]

Yummy And juicy, perfect rasgulla 👌👌👌 thank you chef for sharing this awesome recipe😋😋😋 ... your all recipes are very nice and well explained... Thanks a lot 👍👍👌☺️

[@YourFoodLab]

Thank you so much ❤️

[@apttttttt5598]

Chef pls try Cheese Chili dosa from Nandu dosa Borivali/vile Parle. Thanking in Advance

[@jazzy_taste]

These balls look so juicy and like mozzarella. I didn't know about this dessert and I'm sure it's very tasty because you prepare it with such diligence and precision!

[@YourFoodLab]

Its super delicious!! Do try this out soon ❤️

[@sunilrk]

Yes its super.... My Favourite

[@sadafgul.official]

Its sweet

[@s19681000]

Hi Chef...love your recipes.Thank you so much for sharing all your tips and tricks.I have followed them and the dish has always turned out amazing.I waa wondering can we use cow's milk?I am in Canada and don't have access to Buffalo's milk.Want to make it as my kids love rosogulla

[@yuurishibuya4797]

Check Rasmalai, you will love it even more.

[@iamshrei_ya]

Hello @yourfoodlab Followed the recipe to the T and Rasgullas are just perfect! I don’t want to waste the remaining chachni in which rasgullas were boiled and cooked. Any tip for using it?

[@gunguntejas]

Chef the recipe is awesome 👌 if you could share the jaggery version of it too.

[@shrioberoi4237]

SatSriAkal Keer Sahab! Excellent channel. But only one simple feedback-request: please try to avoid saying your signature-introduction “hey…wassup guys..” That sounds so cliched and American as in Harlem style Hip-hop greeting. Totally unnecessary, distracting and rather out-of-place(?). A cliched Americanism…Please consider this as a constructive feedback-comment meant to improve your presence and presentation. Great work Sanjyot Sahab, keep it up! Big fan!

[@priyankaratnaparkhi3727]

Thanku so much chef .. I was tempting for rasgulla and even I had tried few days ago by watching other KZbinrs video because i haven't found this recipe on YFL that time .. but now I'll again try this recipe by your style ❤️👏

[@YourFoodLab]

Yesss try YFL recipe ❤️

[@AbhinavAnand-w1q]

Hare krishna sanjyojeet sir ji .vasudev will always bless your family and you .🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹💋💋💋💋💋💋💋💋💋💋💋💋💋

[@jerringeorge1980]

When chef puts the rasgullas in his mouth, his expression says it all! Yumm! Its my favorite sweet and am going to definitely try it!!😊

[@YourFoodLab]

❤️❤️❤️

[@gitu_p]

😁😁

[@parulkirasoi8497]

Hii sir Mara gulab jhamun ek dum perfect bana. Thank you so much sir Rasagulla recipe My favorite. It's yummy 😋 Thanks for sharing recipe Thanks 1 request ha KY ap mohanthal recipe share Kar sakta ha I request

[@TheVideomantra]

How well you have explained this process. Seriously one of the best channels in food out there. Keep up the excellent work.

[@tfsstar4994]

😢😅😂😅🎉😮😮😅😂

[@nidhidawda6707]

I was so eager to see this video. Thanks for the recipe chef. I tried your tawa paneer recipe. It turned out fabulous. Thanks again for your recipes...❣️

[@YourFoodLab]

Glad you liked the recipes!! Thanks for trying ❤️

[@nidhidawda6707]

@@YourFoodLab I love the way you tell each and every detail about the recipe in the video. That makes it easy for us to try chef...

[@Gee380]

I made it.. it turned out amazing at first attempt Thank you for the recipe 🎉🎉🎉

[@richajain1147]

Amazing recipe….one of the finest rasgulla’s that I had in my life!!! Thank you so much for sharing such good detailed recipe

[@rutujashiral]

Wow 😋😋😋 I loved your recipe.... looking yummy n tasty

[@YourFoodLab]

Thank you so much ❤️

[@kollanionupom9457]

As a bengali I love the thing that he says "Roshogolla"

[@saminaanjum4517]

Nice looking so yummy

[@YourFoodLab]

Thank you so much ❤️

[@vandanakumbhar6206]

Very tasty 😋

[@maatijannat3341]

How smoothly every detail is explained! Thank you very much ❤

[@karunagrover5525]

without covering my rasgullas were cooking well as soon as i covered them they melted😢

[@mumtazchoudhary5578]

Mashallah...found this man randomly when going through utube...but now i am his big fan ..making any recipe after watching him...one of the best rasgulla recipe... thankyou so much...

[@AparnaRoy-iu9ul]

Hello While I boil the rasgulla thee size is bigger later it becomes half the size Can you guide why it becomes so small

[@faridakapasi7604]

Thank you Chef for sharing tempting juice and sponge rasgulla the way you explain it's very Perfect I will make this weekend on my daughter 's birthday

[@YourFoodLab]

Thank you so much ❤️

[@anupamaghimire9638]

Instead of vinegar i added lemon juice but milk doesn't curdle without boiling on heat.

[@debosmitahalder1180]

Loved the Roshogolla recipe chef... Being a Bengali, always wanted to learn a detailed recipe of Roshogolla, would love to learn a Sondesh recipe as well... Lots of good wishes❤

[@siddikamustafa773]

Sanjoyt please can you tell me whether i can make rosgolla in the microwave oven the way you made the rosmalai?

[@punamsharma6424]

I was waiting for it....thanks chef for the most wanted sweet.

[@YourFoodLab]

❤️❤️

[@soumyajyotidutta3113]

Roshogolla recipe is very difficult 😕, a single smallest mistake can spoil the whole thing 🙃🙃🙃

[@hemaloveseating1816]

Oh, what a recipe! Wow, the way sanjyot explains rasgulla recipe is awesome. It’s mouth watering. I will definitely try. Thank u

[@mayankdabas4761]

Looking so yummy 🤤🤤,pls a video on rabri jalebi ,pls chef

[@Kiran09deep]

We didn't get the authentic Indian sweet here in Italy so I always go through your videos to try... Have tried your instant jalebi recipe (shape wasn't that good) but the taste was superb.. Thanks for sharing 💜

[@YourFoodLab]

❤️❤️❤️

[@suryakanta3588]

Fully wrong process, plz come to pahala odisha , will teach u the proper rasogola.

[@mrunmayeekolte4427]

After watching this... I want to eat this right now😢😂.. looking so tempting can't wait to try this one😍 I had tried your butter chicken & Chicken Momo Recipe it turns out Super Delicious😋😋

[@YourFoodLab]

Do try out this recipe too and let us know how it was!!

[@sriv1556]

Hey thanks so much , can we make it with jaggery ? I think it will even taste better na

[@devduttupadhye578]

Great recipe chef! Would be great if you could also share one for the nolen gurer variant!

[@PericherKanga]

Thank you very much for this recipe because i just love Rasgolla the most. You have explained so well.😊

[@kaafisuf1]

Thanks Chef for this wonderful recipe... One of my all time favourites 😋..

[@YourFoodLab]

🥰🥰

[@LORDZEXER]

How many normal size rosgullas come out of one litre milk

[@aditisanthosh4508]

Finally tried this recipe and it was sooo juicy and pearl white!!! Can't resist myself from eating one every time I go into my kitchen 😅😅. I don't see myself buying rasgullas anymore thanks to you chef 😁😁

[@rollno24nimrakaluwala63]

Can we try it with half a liter of milk by reducing the quantity to half

[@meghconsultants]

@@rollno24nimrakaluwala63 yes

[@priyasreekumar4540]

Hame tho milk our cheeni se ☕coffee banana aate hein bus.

[@csajal]

I just made Gud (Palm Sugar) Roshogolla using this recipe and it was heavenly!! Thanks Chef 🙏🙏

[@anketasastri349]

how much gud u added and when?

[@Sonakshi687]

That jhol wala trick was brilliant, Oshadharon poribeshon😊

[@rohitrajgor2211]

Today was my HSC result and i got 72%so my mom told will make some sweet and you won't believe this is my favourite sweet to it and my favourite chef uploaded the same recipe loved it ❤️

[@YourFoodLab]

Woahh!! ❤️

[@jai-kn1qt]

Congo Bhai 😀🇮🇳

[@Truthlover4ever]

11:16 he has become Bengali because he's about to eat ROSHOGULLA 😂😂😂

[@sahithigutala2711]

The way you explain each and every step and the reason behind it.. it's awesome ❤️

[@YourFoodLab]

Thank you so much ❤️

[@familycookinghouse8]

❤️❤️❤️❤️❤️❤️

[@Unitech364]

Looks delicious, I want to eat this right now..😋😋 will definitely order on Swiggy..😆😆

[@Bakesncooks]

They look so juicy i literally felt like having rasgullas

[@ausmitadey]

Sir can we use 1 or 2 ltr cow milk instead of 1ltr buffalo milk?

[@cookwithamita811]

Very well explained with tips and tricks 👏...mouth watering rasgulla ❤...thank you for sharing 😊

[@adnannori4227]

ইন্ডিয়ান না ভাই,,রসগোল্লা বাংলাদেশের মিষ্টি..সব কিছুই নিজেদের বলা বন্ধ করেন।

[@atharvkabra8600]

how is the recipe of this chena different from making paneer???

[@kunalkingmaker9866]

Bro ek nalli nihari ka video banao

[@pinkygandhi5884]

Hello sir you are the best.. Thank you for sharing such amazing recipies.. I tried today without all purpose flour as vrat and will say it came out perfect like store.. First time made with full fat milk and million thanks to you ❤❤

[@bhadoriyaadityasinh4707]

Bro please make #HomeMadeCheese Video

[@sanjaykumarthakor7281]

दिल जीत लिया संज्योतजी

[@anuradhabhaduri7835]

I usually keep my rashogolla in the syrup where it was cooked, I think though it was very well cooked but after 6-8 hrs it used to shrink a little bit, I will try yours, thanks

[@sanjayroychowdhury7091]

Lot's of Love from kolkata Bengal.. Kolkatar rosogolla...

[@nams799]

"One of the Best Down to Earth Gem ,A Real Master Chef " Recipes Can be felt from Soul ✨💓💞 God Bless u Always Dear Chef Sanjyot Nam🧚

[@sandeepguptaprayagraj]

Maida kya add Krna jaruri hai? Aur jis chasni mein rasgulla cook hua hai usme sugar water ka ratio bataiye , cup se. Agar chamcham banana ho toh kya chasni kaise banegi. Pls reply

[@cookingvsgamingchannel7099]

Jay Jagannath swami 🌺🙏🙏 Thanks a lot for your recipe👍👍

[@YourFoodLab]

❤️❤️❤️

[@sandeepcblr]

Superb Delicious!!! Yummy!!! I love Rasgulla much.❤️😋😋

[@NilofarkhanBano]

Me toh dusri times bana rahi hu bhoht acche bane😍😍😍 thank you so much batane ke liye 😊😊

[@ifrah-ir6cl]

Tried this Rasgulla recipe today....everything was perfect, I followed all the rules...but the sugar syrup (Chaashni) wasn't that sweet due to which my Rasgullas weren't sweet....I guess if the ratio of water & sugar in the dipping syrup would be 1:1 & 1/3 cup then it would turn out great. Anyway, thanks for all the tips✨ I'm happy that my Rasgullas didn't break or harden🫶🏻 I really admire & follow your recipes✨ Lots of love💕

[@jyotighosh29]

Commendable effort to explain minute details of the process with such ease. U r an artist.

[@ssc9785]

Ufffff LOOKS so yummy😋😋😋😋😋... u're the BEST chef !!!!!! hat's off to u n ur ENTIRE CREW ...

[@monisha941]

This is by far the best roshogolla recipe I came across! Thank you for sharing!

[@Ruhinsfoodmagic]

Thank u sooo much for this perfect recipe

[@dikshadubey5801]

Mere sare rasgulle kadai me hi fat gye kuch nhi Raha 😢

[@goodcontent2984]

Aik kilo milk ki paneer mein one tea spoon cornflower k sath four tea spoon anday ki safaidi or one and half tea spoon suji dalain or phr banaen kabhi nhi tootaingay

[@SurajSharma-gl1fp]

please share dal bati recipe