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    Home » Indian Sweets and Desserts

    Rasgulla Recipe | Bengali Rosogulla

    Published: Oct 22, 2016 · Modified: Feb 3, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Rasagulla, also known as Rosogulla, is a popular Bengali dessert made by curdling milk. It is a melt-in-your-mouth Indian sweet recipe in which soft and spongy cheese balls are cooked and soaked in sugar syrup.

    Rasgulla Recipe | Bengali Rosogulla Sweet | Indian milk desserts for festivals.
    Jump to:
    • Recipe card
    • Bengali Rosogulla
    • Ingredients
    • Step-by-step instructions
    • Sponge rasgulla in pressure cooker
    • Tips
    • Recipe FAQs
    • More Indian milk sweets & desserts
    • User Reviews

    Recipe card

    Rasgulla Recipe | Bengali Rosogulla | Indian milk sweets and desserts, paneer sweets recipe.

    Rasgulla Recipe | Bengali Rosogulla

    Kushi
    Rasagulla, also known as Rosogulla, is a popular Bengali dessert made by curdling milk. It is a melt-in-your-mouth Indian sweet recipe in which soft and spongy cheese balls are cooked and soaked in sugar syrup.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Desserts, sweets
    Cuisine bengali, Indian, Odisha
    Servings 16
    Calories 110 kcal

    Equipment

    • Pot or pressure cooker

    Ingredients
      

    • 4 cups milk 1 litre
    • 2 to 3 tablespoon Lemon juice
    • 1 ½ cups Sugar
    • 4 cups Water
    • 3 to 4 Cardamom pods

    Instructions
     

    Making of chenna (chhena)

    • Bring milk to boil in a pot, stirring occasionally to prevent it from burning at the bottom.
      4 cups milk
    • On medium-low flame, add lemon juice and stir until milk curdles. If it doesn't curdle, then you may have to add more.
      2 to 3 tablespoon Lemon juice
    • When milk is curdled completely, switch off the flame and let it sit for 2 minutes.
    • Place a colander with a thin cloth over a large bowl. Drain the curdled milk. This is called chenna.
    • Now rinse this under cold water to remove any acidic flavor from lemon juice.
    • Tie the cloth and squeeze to remove the whey as much as possible.
    • Hang for 1 hour so that excess moisture is drained.
    • The final texture of this chenna should be crumbly to make rasgullas. (Not too dry or too wet)
    • For perfect rasgulla, take this test: take a small piece of paneer (chenna) in your palm and rub it with your fingers. You must be able to form a ball in 15 to 20 seconds.

    How to make rasgulla?

    • Knead the chenna/paneer using the heel of your hand for about 3 to 5 minutes to make a smooth dough. Do not over-knead the dough.
    • Pinch the dough to make tiny balls. They will expand after boiling. I made approx 18 balls.
    • Add sugar, water, and cardamom pods in a large, wide pot and bring it to nice oil. Make sure the pot is wide enough, else the rasgulla will not expand.
      1 ½ cups Sugar, 4 cups Water, 3 to 4 Cardamom pods
    • Drop the paneer balls in the boiling sugar syrup and cover the pot immediately. (The pot should be covered all the time)
    • Cook on medium flame for 9 to 10 minutes. Switch off the flame to prevent the rasgulla from cooking further.
    • Let this rest completely for another 20 minutes. Rasgulla will first double and then sink in syrup when cooked completely.
    • Serve them warm or chilled, and enjoy.
    • For best results, Transfer the rasgullas and sugar syrup to a bowl and refrigerate for at least 7 to 8 hours. I keep it overnight.

    Notes

    • Full-fat milk works best for this recipe.
    • The amount of sugar and water you add may vary depending on the size of your pot.
    • If the chenna is dry, you may have to add 1-2 tablespoon of water, and if it is too wet, you may have to add cornstarch for binding.
    • Kneading is very important to get the best texture. 
    • Always cook on medium heat. Overcooking or cooking on high heat may make it rubbery or break apart or shrink. 
    • Read the post to learn how to make sponge rasgulla in a pressure cooker instead of pot. 

    Nutrition

    Calories: 110kcalCarbohydrates: 22gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 26mgPotassium: 98mgFiber: 0.1gSugar: 22gVitamin A: 99IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg
    Tried this recipe?Let us know how it was!

    Bengali Rosogulla

    Rasgulla is a milk-based dessert that is most loved in India. The word rasgulla is derived from the words ras (juice) and gulla (ball). This Indian dessert is also known as rasagola, rosgola, rasbari, roshogolla, rossogolla, and rasbhari.

    The dish originated in East India (currently the Indian states of Odissa and West Bengal), but it is so popular that it is available not only across India but also around the world.

    It is made by curdling milk, draining excess moisture (whey), and kneading it to make tiny balls. These are then cooked in sugar syrup until light and spongy.

    Check out how to make paneer at home, rasmalai dessert, rasgulla falooda, and a list of popular Indian sweets desserts recipes.

    Ingredients

    Milk: Use full-fat milk for best results.
    Lemon juice: To curdle the milk. You can use vinegar or curd.
    Sugar: Sweeten the rosogulla.
    Cardamom pods: flavoring.

    Check the recipe card for the full list of ingredients.

    Bengali Rosogulla Sweet, Indian cottage cheese balls (chenna) soaked in sugar syrup.

    Step-by-step instructions

    Making of chenna (chhena)

    • Bring milk to boil in a pot, stirring occasionally to prevent it from burning at the bottom.
    • On medium-low flame, add lemon juice and stir until milk curdles. If it doesn't curdle, then you may have to add more.
    • When milk is curdled completely, switch off the flame and let it sit for 2 minutes.
      Place a colander with a thin cloth over a large bowl. Drain the curdled milk. This is called chenna.
    • Now rinse this under cold water to remove any acidic flavor from lemon juice.
    • Tie the cloth and squeeze to remove the whey as much as possible.
    • Hang for 1 hour so that excess moisture is drained.
    • The final texture of this chenna should be crumbly to make rasgullas. (Not too dry or too wet)
    • For perfect rasgulla, take this test: take a small piece of paneer (chenna) in your palm and rub it with your fingers. You must be able to form a ball in 15 to 20 seconds.

    How to make rasgulla?

    • Knead the chenna/paneer using the heel of your hand for about 3 to 5 minutes to make a smooth dough. Do not over-knead the dough. 
    • Pinch the dough to make tiny balls. They will expand after boiling. I made approx 18 balls. 
    • Add sugar, water, and cardamom pods in a large, wide pot and bring it to nice oil. Make sure the pot is wide enough, else the rasgulla will not expand. 
    • Drop the paneer balls in the boiling sugar syrup and cover the pot immediately. (The pot should be covered all the time)
    • Cook on medium flame for 9 to 10 minutes. Switch off the flame to prevent the rasgulla from cooking further.
    • Let this rest completely for another 20 minutes. Rasgulla will first double and then sink in syrup when cooked completely. 
    • Serve them warm or chilled, and enjoy. 

    For best results: Transfer the rasgullas and sugar syrup to a bowl and refrigerate for at least 7 to 8 hours. I keep it overnight.

    Homemade Rasgulla | Popular Indian sweets & desserts with milk. Bengali sweets.

    Sponge rasgulla in pressure cooker

    • Add water, sugar, and cardamom pod to a large, wide pressure cooker and bring to a nice boil.
    • When cooked, each ball will double in size, so make sure your pressure cooker is large and wide enough.
    • Add these balls to the syrup, cover the pressure cooker with a whistle / weight, and cook on a medium flame for one whistle. It took around 12 minutes.
    • After a few minutes, run cold water over and around the cooker to release the pressure. Slowly remove the weight.

    Tips

    • Full-fat milk works best for this recipe.
    • The amount of sugar and water you add may vary depending on the size of your pot.
    • If the chenna is dry, you may have to add 1-2 tablespoon of water, and if it is too wet, you may have to add cornstarch for binding.
    • Kneading is very important to get the best texture. 
    • Always cook on medium heat. Overcooking or cooking on high heat may make it rubbery or break apart or shrink. 

    Recipe FAQs

    What should be done if the rasgulla breaks while boiling?

    Too much moisture in chenna will break, and if it is too dry, it will make them hard. But, one can make several delicacies using broken rasgullas. You can of course, present it as is, or prepare chenna pudding, kheer, carrot halwa, serve with ice creams, or be creative and prepare any other milk desserts using this 🙂

    What is the texture of rasgulla?

    Rasgulla should be light, juicy and spongy and when squeezed must shrink to its shape. It will not be chewy or rubbery.

    Rasgulla vs Rasmalai

    In Rasgulla, the spongy cheese balls are soaked in sugar syrup, and in Rasmalai, the same cheese balls are soaked in sweetened milk (rabri) flavored with saffron.

    Which is better rasgulla or gulab jamun?

    Both rasgulla and gulab jamun are popular Indian sweets, and you will see supermarkets and bakeries lined up with tins of both, especially during festivals like Holi, Raksha Bandhan, and Diwali. It is individual choice. But rasgulla is made of protein and sugar, while Gulab jamun is balls of fat and sugar.

    More Indian milk sweets & desserts

    • Rasmalai - Popular Bengali sweets from India, Rasgulla, Paneer sweets recipe, ricotta cheese, sweets, mithai, desserts for Diwali, Holi, Eid, Christmas, thanksgiving, Milk Based sweets #indiansweets #rasmalai #rasgulla #homemade #softrasgulla #rabri #rabdi
      Rasmalai | How To Make Soft Rasmalai At Home
    • Traditional Indian kalakand sweet slices (Indian milk cake or cheesecake) garnished with nuts.
      Kalakand Sweet Recipe | Indian Milk Cake 
    • Basundi sweet - traditional best Indian milk dessert served in a serving glass garnished with nuts.
      Basundi Sweet Recipe - Easy Indian Milk Dessert
    • Indian Milk Barfi Sweet Recipe | Milk Powder Burfi | Popular Indian Dessert, Doodh Ki Mithai.
      Milk Barfi Recipe | Milk Powder Burfi

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this Indian sweet rasgulla in Oct 2016. It has now been modified in Feb 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More Indian Sweets and Desserts

    • Mithai Trifle - Fusion dessert with layers of popular Indian sweets, whipping cream, crumbled cake.
      Indian Mithai Trifle Dessert
    • Rasgulla Tres Leches Dessert - Classic Indian Mexican Fusion Recipe for Holidays and Occasions.
      Rasgulla Tres Leches
    • Rabdi Gulab Jamun Tiramisu
    • Rabdi Gulab Jamun Parfait - Indian Fusion Dessert Recipe for festivals and occasions.
      Rabdi Gulab Jamun Parfait

    Reader Interactions

    Comments

    1. Anu

      October 23, 2016 at 2:41 am

      Looks so yummy!!

      Reply
      • Kushi

        October 24, 2016 at 12:09 am

        Thank you Anu 🙂

        Reply
    2. beena

      October 23, 2016 at 2:46 am

      Yum yummy. My family favourite

      Reply
      • Kushi

        October 24, 2016 at 12:09 am

        Thank you Beena 🙂

        Reply
    3. indiansweets

      February 08, 2021 at 3:03 pm

      how much cottage cheese or paneer should i add?

      Reply
      • Kushi

        February 09, 2021 at 4:20 am

        Around one block 200g of paneer

        Reply
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    5 from 6 votes (2 ratings without comment)

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