Loading Search Bar...
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.
Print Kitchen-Friendly View

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

281 30 Minute Recipes
281 30 Minute Recipes

These speedy recipes take just 30 minutes from fridge to table. Ideal when you're in a hurry and you have hungry mouths to feed!

83 Creative Cheese Dishes
83 Creative Cheese Dishes

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

53 Easy Lamb Dinners
53 Easy Lamb Dinners

Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.

Other Desserts Recipes

Marshmallow Brownies
Marshmallow Brownies

Chunks of marshmallow make these Marshmallow Brownies addictively good. Bake up a batch for Halloween or Bonfire Night.

Maple and Cream Cheese Custards
Maple and Cream Cheese Custards

Maple and Cream Cheese Custards are an absolute delight. Loved equally by adults and children, they are easy to make & can be prepared well in advance

Chocolate Mousse
Chocolate Mousse

Chocolate Mousse is one of those "luxury" desserts that are very simple to make, as long as you take your time.


ALL RIGHTS RESERVED © 2023 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.