About the Recipe
Rasgulla is a soft, spongy, and syrup-soaked dessert that hails from the eastern regions of India, especially West Bengal and Odisha. Made from fresh chenna (curdled milk solids) and gently simmered in light sugar syrup, rasgullas are cherished for their delicate texture and melt-in-the-mouth sweetness. Traditionally served chilled, these white, juicy spheres are a symbol of celebration and joy across Indian households — whether during festivals, weddings, or everyday indulgence. With just a few simple ingredients and careful technique, you can recreate this iconic Indian sweet at home.
Ingredients
For Chenna
1 Liter of full-fat milk
2 tbsp lemon juice or vinegar
1 cup cold water
For Sugar Syrup:
1½ cups sugar
4 cups water
3–4 green cardamom pods (optional)
Few drops of rose water or kewra water (optional)
Preparation
Step 1: Curdle the Milk
In a large pot, bring 1 liter of full cream milk to a boil over medium heat.
Once the milk starts boiling, reduce the heat and add 2-3 tablespoons of lemon juice or vinegar gradually while stirring gently.
Continue stirring until the milk curdles completely and the whey separates. This should take about 2-3 minutes.
Remove the pot from heat and let it sit for a few minutes.
Step 2: Strain the Chenna
Place a muslin cloth or a fine sieve over a bowl.
Pour the curdled milk into the cloth to strain out the whey. Rinse the chenna (curds) under cold water to remove the sourness of lemon or vinegar.
Gather the cloth and squeeze out excess water gently. You want the chenna to be moist but not dripping wet.
Step 3: Knead the Chenna
Transfer the strained chenna to a plate and knead it with your palms for about 5-7 minutes until it becomes smooth and pliable.
If using, add 1 tablespoon of semolina to enhance the texture and knead again.
Optionally, you can also add 1/2 teaspoon of cardamom powder for flavor while kneading.
Step 4: Shape the Rasgullas
Divide the kneaded chenna into small equal portions, about the size of a marble.
Roll each portion into a smooth ball, ensuring there are no cracks on the surface.
Step 5: Prepare the Sugar Syrup
In a large pot, combine 1 cup of sugar and 4 cups of water.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar completely.
Once the sugar is dissolved, add 1 teaspoon of rose water or kewra water for fragrance, if desired.
Step 6: Cook the Rasgullas
Carefully add the shaped rasgullas into the boiling sugar syrup.
Cover the pot and let them cook for about 15-20 minutes. The rasgullas will expand in size, so ensure there is enough space in the pot.
After 20 minutes, turn off the heat and let the rasgullas sit in the syrup for a few hours or overnight to soak up the syrup.
Step 7: Serve
Once the rasgullas have soaked up the syrup, they are ready to be served.
Serve them chilled or at room temperature, garnished with some chopped nuts or a sprinkle of cardamom powder if desired.
Enjoy Your Homemade Rasgulla!
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