Homemade Rasgulla

Pankhuri Garg
Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.
5 from 21 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert
Cuisine Indian
Servings 14
Calories 106 kcal


  • Any wide container


For rasgulla:

  • Milk
  • Iced water
  • Lemon

For sugar syrup:

  • Rose water
  • Saffron
  • Cardamom
  • 1.5 cups Sugar
  • 4 cups Water


  • Boil 1 l milk in a container. When it starts boiling switch off the flame and add 2 tbsp of lime juice . If it doesn’t curdle add more lemon juice.
  • Add iced water to container to stop chenna from overcooking . This will keep our chenna soft.Place a colander over a large bowl and inline it with a cloth. Drain milk through this.
  • Rinse chenna in cloth 3-4 times to removes its acidic flavour. Tie the cloth and hang it for one and half hour.
  • Now making sugar syrup, take a wide pot good enough to hold rasgulla as when they r cooked they got double in size (only if there is enough space).
  • Take one and half cup sugar in pot. Add 4 cups of water, 3 cardamoms and 1 tbsp rosewater (optional).
  • Knead chenna for professionals 3-4 minutes kneading is enough. But for beginners knead Atleast for 8-10 minutes.
  • Tip : your chenna when done will be no more grainy. Stop kneading when you find that it is smooth.
  • Make short balls . Keep in mind it will get double in size. Remove cardamom pods from pot.
  • Gently add balls one by one . Cover immediately with lid and cook on a medium flame for 9-10 minutes. Gently stir after 5 minutes.
  • After 20 minutes open lid and served when it is cooled.


Keyword Bengoli Rosugulla, Homemade Rasgulla

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