Bengali sweets are popular worldwide. One of the most epic creations of sweets that were loved and will always be loved is Rasgulla. In West Bengal, every celebration is incomplete without a bhar of rasgulla. From small birthday parties to auspicious events like weddings, rasgulla is a must as a dessert. So, presenting the famous Bengal rasgulla – soft, spongy, melts-in-your-mouth treat! Try making this-it’s not hard. Impress everyone.

What is Rasgulla?

Rasgulla is a typical Bengali delicacy with soft and spongy balls made of fresh paneer and dipped in syrupy syrup that you can’t help but want more than one!

This soft and spongy rasgulla dish is one of the most well-known curdled milk-based Indian sweet recipes. While it may appear tough, creating rasgulla is actually rather simple. This classic Indian dessert recipe only calls for handmade cheese or chenna. Rasgulla, which is traditionally manufactured in states like Orissa and Bengal of India, is typically soft and spongy, and somewhat sweet. When compared to other Indian desserts such as Malpua, Gulab Jamun, Jalebi, and even Balushahi, Rasgulla is the juiciest.

In English. Rasgulla is often regarded as ‘Syrup Filled Roll.’ Without further discussion, let’s dive into the creation.

Notable Ingredients At A Glance 


Milk – Milk is the basic ingredient of rasgulla. Curdling of milk will give us chena which will be modified into rasgullas. Here’s a minor culinary tip: don’t use full-fat milk in this recipe. If you use toned or 2% milk, your rasgullas will stay soft even in the fridge.

Lemon Juice – Lemon juice is required for the curdling of milk. You can also use vinegar or curdling powder for the same. But lemon adds a nice fresh aroma to the chena that adds up to the taste of rasgullas. 

All-purpose Flour – All-purpose flour is mostly used to bind the chena together and give the round ball shapes of rasgulla. Make sure about the amount you are using; too much flour will make the rasgullas hard, while too little will cause them to crack.

Rose Water – Rose water adds a great aroma to the sweets, making them even more delectable. 

Muslin cloth/Cheese Cloth – Get a clean and soft muslin cloth or cheesecloth to strain the paneer/chena. 

How To Prepare Rasgulla?

The entire recipe can be divided into three parts – chena preparation, rasgulla making, and syrup making. 

First, let’s make the paneer or chena. 

To prepare chena, bring milk to a boil in a saucepan. Turn off the heat as soon as the milk begins to boil, then add the lemon juice and whisk well. Milk will curdle. Now, drain the paneer/chena through a sieve/muslin cloth/cheesecloth. 

Wash the paneer under running water for 2 minutes after straining it. Remove all of the extra water from the paneer. Cover it with a muslin cloth, place a heavy weight on top (I generally use a deep saucepan filled with water as the weight), and set aside for 1 hour.

Let us now begin the process of making the rasgullas.

After 1 hour, remove the paneer from the cheesecloth. Keep it under weight for another half-hour to an hour if it still appears damp. 

Knead the paneer with the maida. Knead it with your palm for at least 10 minutes. The paneer will eventually smooth out.

Make little paneer balls now. If there are any breaks in the balls, the rasgullas will shatter while boiling. Set them aside.

We will now make the sugar syrup.

Bring 1 liter of water and sugar to a boil in a deep-bottomed vessel. Pour in the rose water, if you don’t have rose water, you can skip this step as well. 

Carefully drop the paneer balls into the boiling water one at a time. I would not drop them into the pan of boiling syrup but rather use a ladle or long serving spoon to lower them in one at a time. 

Cover the saucepan and cook the paneer balls in the sugar syrup for 25 minutes on medium-high, keeping an eye on the syrup.

After 25 minutes, remove from the heat and set aside to cool. Enjoy these amazing juicy rasgullas with your friends and family. You can also fight who can have how many of it!

Some Expert Tips For Preparing Rasgulla

  • If the chhena is refrigerated, the rasgullas will get rubbery.
  • You can omit the maida. Rasgulla will not dissolve if the flame is kept low.
  • Rasgulla’s color is also affected by the type of milk used.
  • Overcooking rasgullas can cause them to shrink.
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