ucalorie If you’re craving a sweet, soft, and melt-in-the-mouth dessert, this Ragulla Recipe is exactly what you need. Made from fresh chhena (paneer), simmered in a light sugar syrup, and infused with delicate cardamom flavors, Ragulla is a beloved Bengali dessert that is simple yet incredibly satisfying. Whether you’re celebrating a festival, craving a homemade sweet, or looking for an easy dessert to impress guests, this Ragulla Recipe is a must-try.
One of the best things about this Ragulla Recipe is its simplicity. With just a few basic ingredients, you can create a delightful dessert that is both light and refreshing. The spongy texture of the chhena balls soaked in sugar syrup ensures a burst of sweetness in every bite. Plus, you can easily customize it by adding rose water, saffron, or kewra essence for extra flavor.
Whether it’s a festive occasion, a family gathering, or just a personal craving for something sweet, this Ragulla Recipe is guaranteed to be a hit. Serve it chilled for an even more refreshing experience. Once you try this easy homemade version, you’ll never want to buy store-bought Ragullas again!
Preparation Time for Ragulla Recipe
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total Time: ~50 minutes
Ingredients for Ragulla Recipe
For the Chhena (Paneer):
- Full-fat Milk – 1 liter (~670 calories)
- Lemon Juice or Vinegar – 2 tablespoons (~5 calories)
- Cold Water – 1 cup (~0 calories)
For the Sugar Syrup:
- Sugar – 2 cups (~1548 calories)
- Water – 4 cups (~0 calories)
- Cardamom Pods – 4-5 (~3 calories)
- Rose Water (optional) – 1 teaspoon (~2 calories)
Instructions: How to Make Ragulla Recipe
1: Prepare the Chhena (Paneer)
- Boil the Milk: In a large pot, bring 1 liter of full-fat milk to a gentle boil over medium heat. Stir occasionally to prevent burning.
- Curdle the Milk: Once the milk starts boiling, reduce the heat and add lemon juice or vinegar while stirring continuously. The milk will curdle, separating into chhena (paneer) and whey.
- Strain the Chhena: Place a muslin cloth or a fine strainer over a bowl and pour the curdled milk through it. Rinse the chhena with cold water to remove the acidic taste.
- Drain Excess Water: Gather the muslin cloth and squeeze out excess water gently. Hang the chhena for 30 minutes to remove any remaining moisture.
2: Knead the Chhena
- Mash the Chhena: Transfer the drained chhena to a clean surface and knead it with your palms for 10 minutes until it becomes smooth and soft.
- Shape into Balls: Divide the chhena into equal portions and roll them into smooth, crack-free balls about the size of small lemons.
3: Prepare the Sugar Syrup
- Boil Water and Sugar: In a large deep pot, combine 2 cups of sugar with 4 cups of water. Add cardamom pods and bring the mixture to a rolling boil.
- Add Chhena Balls: Gently drop the prepared chhena balls into the boiling syrup.
- Cook on Medium Heat: Cover the pot and let the ragullas cook for 15-20 minutes. They will expand and double in size.
- Check for Doneness: After 20 minutes, take one ragulla and drop it into a bowl of cold water. If it sinks, it is cooked; if it floats, cook for a few more minutes.
4: Cool and Serve
- Rest in Syrup: Once cooked, turn off the heat and let the ragullas cool in the syrup for at least 30 minutes.
- Add Rose Water: For additional fragrance, mix in rose water or kewra essence.
- Chill and Serve: Serve warm or refrigerate for a few hours before enjoying the best taste.
Calorie Breakdown
- Milk: ~670 calories
- Lemon Juice: ~5 calories
- Sugar: ~1548 calories
- Cardamom & Rose Water: ~5 calories
- Total Calories: ~2,228 calories (serves 6; ~371 calories per serving)
Why This Recipe Works
1. Soft and Spongy Texture: The kneading process ensures the chhena is smooth and soft, creating the perfect melt-in-your-mouth texture.
2. Light and Refreshing: Unlike heavy desserts, Ragulla is light and soaked in mildly sweet syrup, making it a guilt-free indulgence.
3. Easy and Homemade: Requires only a handful of ingredients, making it simple and budget-friendly.
4. Customizable Flavors: You can enhance the taste with saffron, rose water, or kewra essence for a more aromatic experience.
5. Perfect for Any Occasion: Whether it’s Diwali, Eid, Raksha Bandhan, or a regular day, Ragulla is always a delightful treat.
FAQs
1. Can I use store-bought paneer for Ragulla?
It’s best to use fresh homemade chhena as store-bought paneer is firm and may not yield the soft texture required for Ragullas.
2. Why did my Ragullas turn hard?
Over-kneading or cooking at very high heat can cause them to become dense. Knead just until smooth and cook on medium heat.
3. Can I reduce the sugar in the syrup?
Yes! You can use 1.5 cups instead of 2 cups for a less sweet version. Alternatively, use a sugar substitute.
4. How do I store Ragullas?
Keep them soaked in syrup in an airtight container in the refrigerator for up to 4 days.
5. Can I freeze Ragullas?
Yes, but it’s best to store them in syrup. Thaw in the refrigerator before serving.
What Makes This Recipe Special?
- Authentic Taste: A traditional Bengali dessert with a perfect balance of sweetness and softness.
- Beginner-Friendly: Simple steps make it easy for anyone to master.
- Naturally Gluten-Free: A great dessert option for those avoiding gluten.
- Melt-in-the-Mouth Goodness: The texture of these homemade Ragullas is far superior to store-bought ones.
- Festive Favorite: Perfect for celebrations and gifting
