This Rasgulla with ricotta cheese is a simple version of the authentic Bengal's Rasgulla. Plus, it tastes fabulous with simple steps. Now, the recipe for the delicate Indian dessert is made easy.
Today, let us learn how to make this best spongy rasgulla at home using store-bought ricotta cheese in the pressure cooker or using the modern kitchen's invention-the Instant Pot.
Would you believe me this easy rasgulla recipe needs just three ingredients including ricotta cheese and sugar? Yes, it is true, this easy Indian dessert with just easy to find simple ingredients and with simple prepping work.
This spongy rasgulla is West Bengal's most popular dessert. West Bengal is the Indian state known for its fresh delicious sweets.
About this recipe
I can't forget those days were our tummies were loaded with these sweet Rasgullas almost every other day during our stay in West Bengal. And this happened throughout our two years of stay.
Rrasgulla with ricotta cheese requires less time for preparing. Therefore, this could turn out to be a great potluck recipe that can satisfy everyone.
The homemade paneer can also be used by substituting ricotta cheese in this recipe.
Following the procedures and the tips assure the best results all the time and every time. Furthermore, with the same kind of procedures, Sandesh, another finger-licking dessert can be prepared.
Do you wish to know one more sweet today? try this Badhusha Recipe or Rasmalai.
What is Rasgulla?
This is an Indian sweet usually made with two universal ingredients, originated in eastern India about two centuries ago. And still, this is very popular throughout India.
The word Rasgulla can split into two words 'ras' and 'gulla', which is typical means ras as syrup and 'gulla' is termed as balls.
This is pronounced as rosogulla in the state of West Bengal, and rasagulla in Southern India.
How does this Indian sweet taste like?
This ricotta cheese rasgulla is ridiculously delicious. Squishy to touch and tastes mildly sweet. One of the important desserts served during the marriage ceremonies and other festive occasions. In Southern India, these are usually bought from the stores rather than cooking at home.
And Rasgulla recipe with ricotta cheese made possible for every home to cook their own rasagulla. Which is super easy to prepare with minimal time. It makes it a reliable recipe for parties and gatherings.
This rasgulla recipe is to easy to follow with easy to find ingredients.
Other Indian sweet recipes
The special ingredient-Ricotta cheese
If you are looking for ricotta cheese Indian dessert recipes, this post is exclusively dedicated to you.
To facilitate the cooking process of rasgulla easier, we are using the store-bought ricotta cheese instead of paneer. Ricotta cheese is easily available in grocery stores in the United States.
Ricotta cheese is equivalent to the Indian cottage cheese. Follow the same steps and procedures. But swap the paneer with ricotta cheese in the ingredient list. The result would be the same delicious rasgulla and makes this one the best Indian dessert with ricotta cheese
How to make rasgulla with ricotta cheese
You may use the homemade paneer or the ricotta cheese.
Line a colander with a cheese cloth, and place it over a bowl. Pour the ricotta cheese, and cover it with excess corners of the cloth.
Now place a weight over it and set aside for 30 minute to release the excess water.
Squeeze the excess liquid.
Add the ricotta cheese to the blender and pulse until it's smooth and silky. Add milk powder 2 tablespoon of milk powder, if needed to make it a pliable dough.
The one thing you need to keep in mind is that the dough must be pliable, smooth, silky, and moist. The perfect texture of the dough is neither too dry nor too watery.
To test the dough, make a small ball. The ball has to hold its shape without any visible cracks.
The next step of this Bengali dessert is to create shapes. Traditionally the rasgulla is made in round shapes, but you may also try shaping it in a cylindrical shape or any other choices of your own.
Approximately 1 inch in diameter balls would be turned into a perfect rasagulla. Roll the balls as smooth as possible because even a small crack can lead to a breakdown of these cheese balls.
And it doubles its size once cooked, so choose a wide pan for the syrup.
In high flame, add water and sugar in the ratio of 1:4. For the quantity of paneer mentioned in this post, we need 4 cups of water and 1 cup of sugar. Preparing the syrup is easy, and there are no strict rules.
Add water and sugar in a saucepan. Over medium heat, bring the syrup to boil, and allow to boil for 3 minutes or until the sugar dissolves completely.
Then add the cottage cheese balls without crowding the pan, and allow it to cook for 15 minutes in medium flame or until it is cooked completely.
Serve Rasgulla warm or chilled.
How to serve?
These super delectable Bengali desserts are great to enjoy either when they are warm or when they are chilled. These are usually served at the end of the meal. In Indian homes, it is served as the evening snack along with other savory and hot snacks.
We can also make Rasmalai using this spongy rasgulla.
How to make vegan rasgulla?
I could really hear the voices of vegan who wishes to enjoy rasagulla. To your surprise, rasgullas can be done in a vegan way as well.
The vegan rasagulla can be made with tofu. The method and the process are remaining the same. Make sure to drain the excess water to the last drop for making.
Two important tips for vegan rasagulla,
- Drain the tofu well and grind it in the blender until it becomes smooth.
- The texture of the tofu is too soft, so adding one tablespoon of all-purpose flour helps it retain its shape when cooked.
Making rasgulla in Instant Pot
Making ricotta cheese rasgulla in Instant pot is extremely easy and without much tension. Follow the steps till rolling the paneer balls from the general instructions below.
- In the Instant pot, set the sauté mode and cook the syrup. Bring it to rolling boil.
- Add the balls, close the lid, and seal the vent.
- Set the Instant pot to steam mode, and cook for 10 minutes.
- Allow the pressure to release naturally.
- Open the lid and serve.
With the pressure cooker
To make the rasgulla using the pressure cooker, follow the same procedure to roll out the balls.
- Cook the syrup until sugar dissolves.
- Add the rolled paneer one after the other.
- Close the lid, cook in the medium flame for 1 whistle.
- Then simmer the flame and cook for another 6 minutes.
- Switch of the flame. Allow the pressure to release naturally.
Printable recipe card
Rasgulla with ricotta cheese
For the rasgulla balls
- 1 cup ricotta cheese
- 2 tablespoon milk powder
For the sugar syrup
- 1 cup sugar
- 4 cup water
To make the rasgulla balls
- Line a colander with cheese cloth and place it over a bowl.
- Pour the ricotta cheese and cover it with the remaining corners of the cloth.
- Set aside for 30 minutes and squeeze out the excess whey water.
- To the blender jar, add the ricotta cheese and pulse to make smooth silky textured milk. Add dry milk powder if needed to make a smooth stiff dough.
- Transfer this to a plate .
- Knead well to make like a thick pliable dough.
- Make small sized balls of 1-inch diameter roughly. Set aside.
For sugar syrup
- In a wide pot, add water and sugar. Bring it to boil.
- Allow it to boil for 3 minutes in high flame.
- Then add the ricotta cheese balls and cover with a lid. The rasgulla will double its size once cooked, make sure the pot is wide to hold all the cooked rasgullas.
- Over medium heat, allow it to cook for 15 minutes.
- The cheese balls become double its size.
- Serve Rasgulla warm or chilled.
Tips and Variations
- While dropping the balls do not crowd the pan.
- If you are preparing with homemade paneer, run the cuddles milk in the running water to avoid the sourness in the milk.
- Powdered Cardamom can also add in the final stage if you prefer.
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wow i love the idea of using ricotta cheese ,thanks for sharing will definitely try.
My all time favourite, i can even die for these cuties,super pongy juciy rasagullas.
yum yum....looks just so perfect with pretty pics
My my such beauties!!
Its such an awesome dessert and kudos to only two ingredients being used. I have to keep the recipe aside for the time being because work load and balancing everything else for the time being is a killer.
High praises to the outcome and its so gorgeous to be seen and am sure it would have been a gorgeous drop into the mouth.
i dropped by from findingvegan hoping to find an elusive vegan version.:) i havent gotten the texture just right yet to match paneer- which is cheese made from milk and not vegan. the search continues 🙂
these look great and they do look simple to make even for me :[)
Hi there, how many did you yield from 1 cup paneer. Thanks
The quantity depends on the size we are making. However, we get between 20-24 for the normal bite-sized rasgulla(note-it doubles up in the size after cooking).
Love the clicks ...
I tried the rasgolla recipe today. It was fairly easy to follow. I just had a problem making the balls. Became very sticky. Anyway, it’s turned out okay I think, didn’t dissolve and doubled in size. Hopefully it tastes okay once cooled.
Thank you for an easy recipe