About Bengali Rasgulla with Milk Powder & Paneer – Easy Homemade Dessert
It was a chilly Diwali evening, and the house was filled with the sweet aroma of festive treats. I remember that year vividly my father was running late due to work, and the house felt a little emptier without his laughter echoing through the rooms. To lift our spirits, I decided to make something special, something that could fill the home with warmth and sweetness even before he arrived. That’s when I thought of my favorite childhood dessert: Bengali Rasgulla with Milk Powder & Paneer.
Making rasgulla always brings back fond memories. Kneading the soft paneer balls, gently dropping them into the bubbling sugar syrup, and watching them puff up soft and spongy is a feeling unlike any other. Each step felt like an act of love, a way to connect with my father even in his absence. As the sweet aroma spread throughout the kitchen, I imagined his smile and the joy he would feel when he finally walked through the door.
This dessert is not just about making sweets; it’s about creating memories and emotional connections. The combination of milk powder and paneer gives these Rasgulla a soft, melt-in-your-mouth texture, while the syrup adds the perfect sweetness. Every bite reminds me of family, festive joy, and the little moments that make celebrations truly special.
Even today, whenever I make this Bengali Rasgulla recipe, I am transported back to that Diwali evening the anticipation of my father arriving, the warmth of the kitchen, and the simple happiness that comes from making something with love for the people who matter most.
Why This Rasgulla Recipe is Special
This Bengali Rasgulla with Milk Powder & Paneer is not just any dessert; it is a treat that combines tradition, flavor, and nostalgia. The soft, spongy texture of the rasgulla, created by the perfect balance of milk powder and paneer, melts in your mouth, leaving a sweet, satisfying taste with every bite. It’s the kind of dessert that instantly brings smiles and warmth to any occasion.The cultural significance of this Bengali Rasgulla recipe makes it truly unique. In Bengal, rasgulla are more than just sweets they represent celebration, family gatherings, and cherished memories. Each soft, syrupy rasgulla carries with it a sense of tradition and joy. Whether it’s Diwali, a birthday, or any festive occasion, this Rasgulla recipe with Paneer stands out as a favorite among family and friends.
Another special aspect is how simple and accessible this recipe is. Using milk powder and fresh paneer, anyone can prepare these soft rasgulla at home without needing advanced techniques. This makes it perfect for busy days or last-minute celebrations while still offering an authentic taste of Bengali sweetness. You can even adjust the sugar level to make it lighter or suit your dietary needs, making it a versatile dessert.
There’s also an emotional element tied to this recipe. Preparing these rasgulla often brings back childhood memories, festive family moments, and the joy of making something with love. The process of shaping the balls, gently simmering them in syrup, and seeing them puff up perfectly soft is an experience in itself. It’s a way to connect with family and traditions while creating new memories in your own kitchen.
Lastly, the versatility of this recipe makes it even more special. You can serve these Rasgulla as a festive treat, a sweet ending to a meal, or even as a gift for loved ones. Whether you make them for a special celebration or a simple weekend treat, this Rasgulla recipe with Milk Powder & Paneer is always a delightful choice soft, spongy, and full of love in every bite.
Ingredients For Rasgulla
1 cup milk powder – Milk powder adds richness and creaminess, helping the rasgulla achieve a soft, spongy texture. It also enhances the sweetness and helps the balls hold their shape while cooking.1 cup paneer / chhena – Fresh paneer is essential for the perfect rasgulla. It should be soft, smooth, and slightly moist. Paneer forms the main structure of the rasgulla balls and ensures they stay light and airy.
1 ½ cups sugar – Sugar is used to make the syrup in which the rasgulla cook. The syrup needs to be just right: not too thick, not too thin, so the rasgulla can expand and soak up sweetness evenly.
4 cups water – Water is used to prepare the sugar syrup. Enough water ensures the rasgulla have space to float and cook properly without sticking to each other.
1 tsp rose water (additional) – Rose water gives a subtle floral fragrance and authentic Bengali flavor. It can be added after cooking to enhance aroma and taste without overpowering the sweetness.
Optional Substitutions:
- Paneer can be homemade from full-fat milk for a fresher taste and smoother texture.
- Milk powder can be replaced with khoya if you want an extra creamy texture.
- Sugar can be reduced slightly if you prefer a less sweet dessert.
- For a unique flavor twist, a pinch of cardamom powder can be added to the syrup.
Equipment Needed For Rasgulla
- Large mixing bowl – To knead milk powder and paneer into smooth balls.
- Heavy-bottomed pan or kadai – Ensures even heat distribution while cooking rasgulla in sugar syrup.
- Slotted spoon – To gently place rasgulla balls into the syrup and remove them after cooking.
- Measuring cups and spoons – For accurate measurement of ingredients.
- Lid for the pan – To cover the pan while simmering, so rasgulla cook evenly and puff up nicely.
Optional: Fine sieve or cheesecloth – To make paneer / chhena smoother for a better texture.
How To Make Bengali Rasgulla with Paneer
Prepare the Paneer / Chhena
- If using store-bought paneer, soak it in warm water for 10 minutes to make it soft.
- Crumble the paneer or chhena finely to remove lumps. Smooth paneer ensures soft rasgulla.
- In a large mixing bowl, combine the milk powder and crumbled paneer.
- Knead gently but thoroughly to form a smooth, soft dough.
- Ensure there are no cracks or rough edges; this helps the rasgulla stay intact while cooking.
- Divide the dough into small portions and roll them into smooth, round balls.
- Make them slightly smaller than the desired final size, as they will expand in syrup.
- In a heavy-bottomed pan, add sugar and water.
- Heat until the sugar dissolves completely, then bring to a gentle boil.
- The syrup should be thin enough for the rasgulla to float and expand, but not watery.
- Gently slide the paneer balls into the boiling syrup using a slotted spoon.
- Cover the pan with a lid and cook on medium heat for 15–20 minutes.
- Keep the syrup at a gentle boil; avoid stirring vigorously to prevent breaking the rasgulla.
- Once cooked, you can add 1 tsp rose water for aroma.
- Let the rasgulla cool slightly in the syrup before serving.
- Serve rasgulla chilled or at room temperature in a bowl with some syrup.
- They should be soft, spongy, and slightly floating in the syrup.
Pro Tips For Yumme Rasgulla
- Soft Paneer / Chhena: Always use fresh, soft paneer or homemade chhena for the best texture. Avoid using hard or store-bought paneer without soaking.
- Smooth Dough: Knead the milk powder and paneer well; smooth balls prevent cracks during cooking.
- Sugar Syrup: Keep the syrup at a gentle boil; too high heat can break the rasgulla.
- Ball Size: Make slightly smaller balls than the desired final size, as they expand while cooking.
- Storage: Store rasgulla in sugar syrup in the refrigerator for 3–4 days. Serve chilled.
Nutrition Facts (per serving)
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 28 g |
| Fat | 3 g |
| Fiber | 0.5 g |
| Sugar | 20 g |
Different Types Variations Of Making Rasgulla Recipe
Rasgulla Recipe with Milk Powder
This is the soft and spongy version made primarily with milk powder. It’s perfect for quick preparation at home and ensures that even beginners can make fluffy rasgulla without compromising on texture.
Rasgulla Recipe with Paneer
Using fresh paneer or homemade chhena creates a richer texture and a slightly denser but melt-in-the-mouth rasgulla. Ideal for those who prefer traditional Bengali sweets with authentic taste.
Traditional Bengali Rasgulla Recipe
Combines both milk powder and paneer for that perfect balance of soft, spongy texture and rich flavor. This is the classic Bengali style rasgulla loved across generations.
Flavor Variations
Add a pinch of cardamom powder or rose water to enhance aroma.
For a unique twist, saffron strands can be added to the syrup for a festive flavor and golden hue.
Frequently Asked Questions Rasgulla
Conclusion – Rasgulla Recipe
Making Rasgulla at home is a delightful experience that brings nostalgia and happiness to your kitchen. The soft, spongy texture and the sweet, syrupy flavor instantly brighten any festival, family gathering, or special occasion. Preparing Rasgulla allows you to connect with traditional Bengali cooking, creating memories that last a lifetime. The joy of shaping the soft chhena balls, cooking them gently in sugar syrup, and seeing them puff up perfectly is unmatched. This recipe is simple enough for beginners yet authentic enough to impress anyone. Whether you are celebrating Diwali, birthdays, or just craving a sweet treat, these Rasgulla melt in your mouth and bring smiles to everyone. Sharing this dessert with loved ones strengthens bonds and adds a special touch to every meal.
Related Recipes You Can Try
If you enjoyed making Rasgulla, you might love trying these other tasty and easy-to-make recipes:
Fluffy Pancake Recipe – Easy & Soft – Perfect for breakfast or brunch with a soft, melt-in-your-mouth texture.
Healthy and Tasty Poha Recipe – Quick & Easy A nutritious and flavorful start to your day.
Eggless Banana Bread Recipe – Soft & Moist – Sweet, comforting, and perfect for tea time.
Authentic Punjabi Paneer Tikka Masala Recipe – Rich, creamy, and full of spices for festive meals.
Click on any of these links to explore more easy, delicious recipes that bring joy to your kitchen and delight your loved ones!
Bengali Rasgulla Recipe
Prep: 15 min | Cook: 30 min | Servings: 4
Author: Yumme Blog | Rating: ⭐ 4.8 / 5
Ingredients:
- 200g fresh paneer / chhena: Soft and smooth, ideal for Rasgulla.
- 1 cup sugar: For syrup; adjust sweetness to taste.
- 2 cups water: To dissolve sugar and make syrup.
- 1 tsp cardamom powder (optional): Adds aromatic flavor.
- 1 tsp milk powder (optional): Makes Rasgulla soft and spongy.
Instructions:
- Prepare paneer: Boil milk and add lemon juice or vinegar to curdle. Drain excess water completely using a clean cloth and let the paneer rest for a few minutes. This ensures smooth, lump-free chhena for the Rasgulla.
- Knead: Knead the paneer into a smooth, soft dough. Add milk powder if using to make the Rasgulla extra spongy. Knead well to remove all cracks.
- Shape balls: Divide the dough into small equal portions and roll into smooth balls. Make sure there are no cracks or rough edges, otherwise they may break in syrup.
- Prepare syrup: In a deep pan, combine sugar and water. Bring to a boil and simmer for 2–3 minutes until sugar dissolves completely. You can also add a pinch of cardamom powder at this stage for aroma.
- Cook Rasgulla: Gently drop the paneer balls into the simmering syrup. Cover the pan and cook for 15–20 minutes on medium heat. The balls will expand and become soft and spongy. Remove from heat, allow to cool slightly, and serve chilled. Sprinkle extra cardamom powder if desired.
