50 mins
Rasgulla Recipe


An Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

Rasgulla is the most popular desert from the eastern state of west Bengal. Though a recent invention (about 75 years old), the popularity and success of this desert has ensured there are many claims from the eastern Indian provinces over its origin. Controversies apart this is a great dish and I am sure you will savour it for a long time.

      Preparation Time: 20 Minutes

      Cooking Time: 30 Minutes

Ingredients for Rasgulla

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1¼ pint
¼ teaspoon
lemon juice
4 fl oz
½ tablespoon
7 oz
granulated sugar (powdered sugar)
8 fl oz
¼ teaspoon
cardamom powder


How to Cook Rasgulla

  1. Heat the milk in a pan and bring it to a gentle boil over a medium heat. Remove from the heat, stir the lemon juice into 4 fl oz (120ml) of water and add to the milk then stir slowly and gently until white curd forms on the surface and separates from whey.
  2. Use a white muslin cloth to strain the milk. The solid remaining in the cloth (the curds) is called "chenna" (cottage cheese). Wash this cheese well under cold running water, then twist the cloth that was used for straining to extract as much water as possible.
  3. Place the curds into a large mixing bowl and knead it to make a smooth dough. Add in flour, a little at a time, and knead again. When the dough is firm and well mixed, make 6-7 small balls of roughly equal size.
  4. Mix the sugar and 8 fl oz (250ml) of water in a saucepan and bring it to boil. Reduce the heat, add in the curd balls to the syrup and cook for 15 minutes with partially covered. The curd balls will puff up to about twice their original size during this time. Remove the pan from the heat and allow to cool. When cool, stir in the cardamom powder, refrigerate and serve chilled, alongside Chocolate Sandesh.

The smoother the balls you make, the less likely the rasgullas are to crack during cooking. Also make sure to only simmer the syrup while cooking the rasgullas.
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