Rasgulla is a Spongy & Sweet dessert popular in the Indian, especially in Odisha, West bengal. The dish originated in Odisha centuries ago, while a whitish spongy variant, it’s called “Bengali Rasgulla” or “Sponge Rasgulla”) became popular in Bengal in the 19th century.

Rasgulla is made from ball shaped dumplings of chhena(an Indian cottage cheese) and, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.


“Rasgulla” If the chenna is over kneaded, it wont work, if its less kneaded, it wont workout! So, see and consistency and prepare this… The key to get a perfect rasgulla is lying on the moisture content and the kneading.

These is my kids favorite sweet and second post I often maken for them, it vanish island few seconds. I just love the texture & Spongy squeeze come back to it’s shape and taste wise divine. I really appreciate to the one who innovative it, it’s terrific.

It’s is another desserts according to my sister connection with Gulab Jamun it’s same shape but taste terrific for both, looks like belong to same family 😛 . Well get back to recipe.


Ingredients :

  • 1 liter Milk
  • 2 Cups Sugar
  • 2 1/2 Cups Water
  • 3 Green Cardoman.
  • 2 – 3 tbsp. Lemon
  • 1 Cup Ice water


Mix the Lime juice with 1 tsp. of water and keep a side.

Boil the milk in a heavy bottomed vessel. Keep stirring occasionally to avoid burning the milk at bottom.

Once the Milk comes to boil, add the lime juice slowly, at a time keep on stirring the milk. Now, reduce the heat, you will see the milk curdle and the milk fat separates from whey. Switch off the flame.

Pass the curdle milk through the cheesecloth lined with colander, wash the chenna with ice water. And squeeze the water as much as possible. Hang it for 20 – 25 minutes, to excess water, or also can keep heavy weight on it, E.g pressure cooker with water it will help to remove the excess water from the paneer.

While the paneer/ chhena is hanging, take a presser cooker add water, sugar and cardamom, don’t close the lid and cook till the sugar dissolve.

Now take paneer / chhena from the cheesecloth, it should be dry and moist, and crumble it nicely, knead the to form a dough and no lumps and bumps should be there. Nicely knead the paneer dough.

After sometimes you will see some fat will start releasing, as soon as it starts releasing, stop there and,. Make smooth small round balls and there should not be crack, once it cook it will be double of size, and continue with all the chhena.

Now add the chhena ball to the sugar syrup while boiling, and cover the lid and cook till 3 whistles, close the flame.

Once the pressure goes away. Open the lid and you can see rasgulla are double in size and let it cool completely.

Keep in the refrigerator for at least 1- 2 hours. it’ll be soft, juicy, moist, spongy, it’ll hold its shape and will be heavenly!

Serve it cold!

Enjoy!! !!!!!





24 thoughts on “Rasgulla

  1. I am tempted to make them 🙂 I didn’t realize 20-25 minutes was enough to dry out the moisture, I always leave mine out for several hours!


  2. Yum i love Rasgullas! Here ours are slightly brown just like Gulaab Jammun types.I have been thinking of making some since long.Thank you for the inspiration dearie.Would definitely make our Mauritian version soon x

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s