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Rasgulla Recipe | How to Make Bengali Rasgulla Recipe

Spongy Rasgulla can be made at home very easily. This rasgullas are not only delicious but are super simple to make with few tricks.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 15 pieces
Calories 170 kcal


  • Full Fat Milk - 1 liter
  • Lemon Juice - 1.5 tblspn
  • For Sugar Syrup:
  • Sugar - 2 cups
  • Water - 5 cups


  • Squeeze some lemons, you will need 1.5 tblspn of lemon juice, line a sieve with muslin cloth and place it over a big bowl.
  • Take milk in a pot and put it on high heat. Let it come to a boil. Once it boils, take it off the heat and let it sit for 1 min.
  • Now add in lemon juice and mix gently. The milk will curdle. Once a greenish whey separates from the milk and the milk solids have curdled completely. Strain it in the sieve.
  • Now take a big bowl of cold water and wash the chenna well. rinse it in three changes of water.
  • Now squeeze it gently with your hands to remove any excess whey water, Tie a knot and hang it over a tap and leave it to drain for 30 mins. I squeezed occasionally to make things faster.
  • After 30 mins, take the chenna in a bowl and knead it gently, by rubbing with your palms and knuckles till you get a soft dough.
  • Once a dough is soft, take a small portion from it and roll it in your palms gently till you get a smooth ball.
  • Repeat with the remaining dough as well.
  • Now take sugar and water in a big pot and mix well so the sugar is melted. Once the sugar is melted, put it on stove and let it come to a rolling boil.
  • Now drop the balls into the sugar water and cover it with a tight lid and cook it for 8 to 10 mins till the ball has tripled in volume.
  • Now take it off the heat and let it sit for 15 mins.
  • Now open the lid and transfer it to a bowl and chill it for 5 to 6 hours.
  • Serve chilled.



1) Use whole full fat milk for making rasgullas. Traditionally they use buffalo milk for making rasgullas.
2)Chenna or Channa made has to be soft. Once you add lemon juice / curd / vinegar to your milk. Don't over cook the chenna. Else it will get hard and rubbery.
3)Wash the chenna made in cold water to remove the sourness.
4)Knead the paneer really well till it is soft and smooth. You can use a food processor. But the dough has to be soft and smooth.
5) Roll the balls till no cracks are found.
6)Get the sugar syrup perfect for cooking.  I use 2 cups sugar and 5 cups water.
7)Use larger pan to cook the rasgullas. It expands a lot.
8)You can add any flavour to the syrup like cardamom, saffron, kesar.
9)Once rasgullas are cooked, drop them in cold water. If they floats then it is cooked.
Nutrition Facts
Rasgulla Recipe | How to Make Bengali Rasgulla Recipe
Amount Per Serving (1 g)
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.
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