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.
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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.

[@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 ❤

[@manjaribanerjee6308]

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

[@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!!

[@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!!!

[@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 ❤

[@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. ❣️👍🏼

[@baithexdet]

Your videos are the pure art of cooking. I've never been in love with any cooking videos like this before. I really love it.

[@TheVideomantra]

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

[@hemaloveseating1816]

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

[@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...

[@ravikantkumar3466]

Aapke batane ka tarika waao ..... Hum bahut sara chij aapke bataye tarike se banaye hain bahut badhiya banta hai

[@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

[@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

[@devgaming2176]

Love your recipes, they turn out the same as I see in your videos.. Keep pouring your affection and love 💗

[@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 😇

[@maatijannat3341]

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

[@tehsinkhan7185]

Thank you for this amazing recipe. God bless you.

[@elijahscreations4282]

Thankyou so much you explained each and every step I will try

[@sizzlingdiaries1536]

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

[@jogeshwarivarieties6335]

Seeing all receipes is just treat to eyes

[@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🧚

[@jayashreemuraleedharan6391]

So well explained even the minute details. Thank you chef!!

[@Wonder_Voice]

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

[@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

[@tanmay496]

Bengali rasgulla. Odiya ka sooji milawat wala ladoo ko kolkata ka rasgulla bolte he chindi chor

[@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

[@saeegore8297]

Sir,, your all recipes,the way you explain,the tips you give,, photography and presentation,,all things are extremely marvelous and awesome,, thanks very very much 🙏🙏

[@herawasif8716]

Apki vedio mai sb dekhti thanku for the tasty recipies

[@devduttupadhye578]

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

[@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!!

[@shilpamalik7404]

Just Perfect! Thanks for the recipe very well demonstrated.

[@sagargaminginspiredmythpat4994]

Thanks for the efforts..and beautiful tips sir...they were so important

[@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]

😁😁

[@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 ❤️

[@hemabatle542]

Simply I can say keep happy cooking God bless you always

[@kumkumlahiri5996]

Thank you so much for your excellent tips and recipe.

[@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.

[@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

[@kasturiswami784]

Very good recipe,thank you. Surely will try. Very helpful tips.

[@pratibhajoshi3356]

Well explained, chef, thank you so much. God bless. You are the only one who said one can use whole fat milk and two chasnis. That explains your perfection.

[@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❤

[@gunguntejas]

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

[@aparnaphadke8562]

I followed exact steps and it tuned out awesome. Thanks Chef 🙏

[@lisarego4691]

Beautifully explained. Thank you Chef.

[@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 ❤️

[@mahadasutushara]

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

[@YourFoodLab]

❤️❤️

[@monisha941]

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

[@sobiakhatoon8820]

Zaberdust kiya recepie hey chef ! Thanks for sharing such a nice recipe! Iam a big fan of your's

[@staywidsneha6520]

This sweet dish is not my favorite but my favorite chef make it so I will definitely try this recipe 😊 looks soo yumm 😋 😍

[@YourFoodLab]

Thank you so much ❤️

[@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 😀🇮🇳

[@minoosama4924]

The best recipe I have seen ever.Thank you so much to explain so nicely

[@sanjaykumarthakor7281]

दिल जीत लिया संज्योतजी

[@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...

[@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 ❤️

[@ayeshakakitchen1]

Oh, I'm very thank for sharing this perfect recipe of rus gulla. There are many lovers of this traditional dish. You made it awesome and easy . Thanks

[@saigaikwad5451]

Hamein dekh ke bhi maja aa gaya. Excellent presentation of all the recepies and you really cook dil se... May God bless you 🙏

[@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

[@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?

[@padmajakrishna2811]

Amazing recipe. Mouth watering. 😋My favorite Bengali sweet. Hope to try it some time. Thank you for your detailed explanation and tips 🙏

[@eramattariya6451]

Yummmmmy I will try ur recipe thanks to share this delicious recipe u r amazing Sheff

[@kaafisuf1]

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

[@YourFoodLab]

🥰🥰

[@sahithigutala2711]

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

[@YourFoodLab]

Thank you so much ❤️

[@familycookinghouse8]

❤️❤️❤️❤️❤️❤️

[@aneethkumar1101]

i tried this today and came out well.. thank you sanjyot sir for this wonderful recipe 😄😄

[@namratadeo9900]

Thanx a lot for this authentic recipe for spongy,succulent roshgullas....I will surely try👍

[@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.

[@deepa203]

Nobody gives all these amazing tips like this do. Keep them coming, your recipes are awesome

[@YourFoodLab]

Thank you so much ❤️

[@1dhungel]

This receipe is on top. My wife made it today and it turned out to be super spongy and soft without cracks

[@jyotighosh29]

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

[@kunalbaradia8704]

While having rasgullas today, I just wished that Chef Sanjyot uploads rasgulla recepie. And it’s here 🎁. The recepie is amazing 🤩 😋

[@YourFoodLab]

❤️❤️❤️

[@bhartisoni644]

@@YourFoodLabvery nine recipe and simpler trrcni.👌👍🍎

[@bhartisoni644]

@@YourFoodLab bharti Soni from baroda .

[@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

[@Touch_of_magic]

Thnxu ap bht acche se smjhate ho ❤ easily smjh ata h

[@violetgovender8957]

Very well explained.. thank you Chef 😊

[@Bakesncooks]

They look so juicy i literally felt like having rasgullas

[@saminaanjum4517]

Nice looking so yummy

[@YourFoodLab]

Thank you so much ❤️

[@hannahjones....bangaloreth5591]

Well explained and very good preparation 🙏I loved your containers

[@avdheshroy908]

Your way of explaining is simple and accurate great job chef 👏 👍 👌

[@punamsharma6424]

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

[@YourFoodLab]

❤️❤️

[@rutujashiral]

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

[@YourFoodLab]

Thank you so much ❤️

[@arpitalaha198]

Today I m trying your recipe & it's comes out perfectly. Thank you so much

[@amazinglifetherealexperien9070]

Your detail sharing is highly appreciating

[@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!!

[@thesamarshow]

God of Food #YFL

[@YourFoodLab]

🥰🥰

[@syedzaidi5319]

Wah chef kia rasgully bnay hn main to ap ki tecipies ka wait hi krti rhti hn ap ki sub recipe try ki hn or jo ap tips btaty ho us se chez bhi perfect bnti ha ap k hat m jadu ha 💝💝💝👌👌

[@Arshu9999]

Shukriya aap bahot achche se samjhate ho

[@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]

❤️❤️❤️

[@vaibhavpatil8185]

Thanks chef for a perfect Recipe 🥰😋😋

[@YourFoodLab]

❤️❤️❤️

[@fatemaayaz9740]

Best chef ever!!! Whenever i want any recipe i come to this channel!! All recipes turn out perfect if u follow each tips n hints that the chef gives!! Thank you sooo much Chef you are the best. All my recipes tried using ur help have been authentic n tasty

[@mdisrail2020]

Amazing style h apka samjhate smjhate pkane k 👍🏻

[@maheshkhandelwal1724]

One question What can be done with leftover syrup Is there any innovative way to use it sustainably? It would be really helpful if you can guide

[@sukanyasaha5458]

Love the way he demystifies the delicious yet complicated Bengali dish! But there are people who never heard of Rosogolla, and wish you also gave a brief introduction about this dessert!

[@broysharmila]

Came out perfect❤!! Love this recipe with so much effort to detail and love😊

[@lasuahir]

Thanku so much ekdam parfekt bane mene peli bar banay thanku sir 😊

[@kalingaranjan2074]

In India Two states where Rasgulla/ Rosogolla / Rasagola Flourished .... Odisha n west bengal

[@lezurrbolt4308]

Origin of RasagoLa = ODISHA ✨

[@rocky9609]

@@lezurrbolt4308 😂😂😂 odisha ka rosogolla nahi suji ka golla hai

[@lezurrbolt4308]

@@rocky9609 aao kabhi Odisha Ek baar taste karo Fir Bolna Suji ka hai ya Chenna ka..😎

[@NehaParveen-ix5jk]

Nahi aya test rasgulla ka so sad 😢

[@tanushreetalekar9178]

Followed the recipe exactly.. made the most amazing rasogullas ever.. ❤

[@anujase673]

The full written recipe is very useful... Those description are very clear and appreciating ur detailed work... Thank q and v love u so much 💕

[@mayasingh7894]

Bahut bahut easy. Vidhi, thanks Chef....

[@MeenaGopal-cy5xw]

Yummy and mouthwatering. Thank you for the wonderful recipe.

[@RenukasRecipes]

Rasgulla recipe is very easy sweetest dish well done chef loving it

[@aarti8921]

Mai to fan ho gayi aapki sachhi kitna achhe se bata rahe ho 😊Aaj maine apne beti ke liye motichoor Ladoo banavungi aapki batai hui recipe se achha banega to jarur batavungi 👍 thanku 🙏