Rasgulla is a popular sweet dessert originating from the Indian subcontinent, particularly associated with the state of West Bengal in India and the country of Bangladesh. It’s a type of milk-based sweet made from chhena (a type of Indian cheese) that is kneaded into soft dough and then shaped into small round balls. These balls are then cooked in a sugar syrup until they expand and become spongy.


Recipe by caion


Prep time


Cooking time



The basic process of making rasgulla involves the following steps:


  • For the Chhena Balls:
  • 1 liter of full-fat milk

  • 2 tablespoons of lemon juice or vinegar

  • Ice cubes (for cooling)

  • For the Sugar Syrup:
  • 2 cups of granulated sugar

  • 4 cups of water

  • A pinch of cardamom powder (optional)

  • A few strands of saffron (optional)


  • Preparing Chhena:
  • Heat the milk in a heavy-bottomed pan and bring it to a boil.
  • Once the milk boils, add the lemon juice or vinegar and stir gently.
  • The milk will curdle, and the whey will separate from the solids (chhena). If it doesn’t curdle completely, add a bit more lemon juice or vinegar.
  • Once the curdling is complete, strain the mixture through a muslin cloth or fine sieve. Collect the chhena and rinse it under cold water to remove any lemony taste.
  • Gather the cloth’s edges and squeeze gently to remove excess moisture. You can also tie the cloth and hang it for about 30 minutes to drain further.
  • Kneading and Shaping:
  • Take the chhena out of the cloth and place it on a clean, smooth surface.
  • Knead the chhena with the heel of your hand until it becomes smooth and resembles a soft dough. This will take about 8-10 minutes.
  • Divide the chhena into small portions and roll them into smooth, crack-free balls. You can make them slightly bigger than marble-sized as they will expand when cooking.
  • Making the Sugar Syrup:
  • In a wide, heavy-bottomed pot, combine the granulated sugar and water.
  • Bring the mixture to a boil, stirring until the sugar dissolves.
  • Add the cardamom powder and saffron strands to the syrup for flavor. You can also leave the syrup plain if you prefer.
  • Cooking the Rasgulla:
  • Gently slide the chhena balls into the simmering sugar syrup.
  • Cover the pot and let the rasgulla cook on medium heat for about 15-20 minutes. They will double in size as they cook, so make sure there’s enough space in the pot.
  • Occasionally, gently turn the rasgulla using a slotted spoon to ensure even cooking.
  • Cooling and Serving:
  • Once the rasgulla is cooked, remove the pot from the heat and let it cool down.
  • The rasgulla can be served warm or chilled. If serving chilled, refrigerate the rasgulla along with the syrup for a few hours before serving.

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