How to make Rasgulla

How to make Rasgulla

Rasgulla, also known as Rosogolla, Rasgola, or Rosogola is a South Asian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora.

It is produced from ball-shaped dumplings of chenna (an Indian cottage cheese) and semolina dough, cooked in light sugar syrup made of sugar. It is a highly famous Indian sweet originating from Bengal.

Level: Easy

Time: 30-45 minutes

Yield: 18



Preparing Rasgulla

1-litre whole milk

2 to 3 tablespoons lemon juice 

2 cups sugar or raw sugar

1-litre water

▢1 tablespoon milk – optional

▢1 teaspoon sooji (Rava or cream of wheat)




To cook delicious Fried rice and Manchurian balls follow the recipe below.

Making Chenna
  • Take a pan and add milk and keep it on boil on a low to medium heat. 
  • Make sure to remove the thick layer of malai(milk cream), before you proceed with the making of chenna.
  • Keep stirring the milk at intervals to avoid browning or froth.
  • After a boil, reduce the heat to its lowest.
  • Add 1 tablespoon lemon juice and stir. If the milk has not curdled completely, then add 1 tablespoon more. Keep the lemon juice handy with you. You can add 3-4 tablespoons of lemon juice.
  • Stir after adding the lemon juice. Vinegar also can be added instead of lemon juice.
  • As soon as the milk curdles, take the heat off.
  • Now take cheese cloth or muslin lined strainer and pour the curdled milk in it pour the curdled milk.
  • Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water.
  • Now squeeze the muslin with your hands to drain the excess water from it. Do not leave any water or else the rasgulla will break.
  • Hang the chenna for about 30 minutes or add a heavy weight on top of it for 8-10 minutes.
Preparing Rasgulla Balls
  • After 7 to 8 minutes, remove the cheesecloth from the chenna. it shouldn’t have too much moisture or too dry.
  • Add 1 teaspoon sooji or rava or flour(maida).
  • Mix the sooji with chenna and then begin to knead with the heels of your palm. Continue to knead it properly.
  • When you feel your palms becoming a bit greasy, its time to stop.
  • Avoid kneading to an extent where the whole chenna becomes greasy. It should start to become greasy and then stop.
  • Knead to a smooth ball of chenna.
  • Now take small portions from the chenna and roll them to a smooth round ball.
  • Prepare all small balls this way. Cover all the chenna balls with a kitchen towel and keep aside.
Preparing the Sugar Syrup
  • In a large pan, take 2 cups sugar and 4 cups water.
  • Keep this pan on stovetop and heat the sugar solution. Stir so that the sugar dissolves.
  • Add 1 tbsp milk and stir.
  • Save ½ cup in a cup or mug. This ½ cup of sugar solution we will be addedto the cook the rasgulla.
  • Reserve another 1 cup of the sugar solution in a serving bowl.
Cooking the Rasgulla
  • The rest of the 2.5 cups of sugar solution add it back to the same large pot and bring it to a boil on a medium high heat.
  • Add the rasgulla one by one gently into the sugar solution.
  • Once all the rasgulla have been added to the sugar solution, shake the pot. Don’t stir just shake the pot.
  • Cover immediately with a lid and let ot cook on a medium or medium high.
  • After 4 minutes, open the lid and add ¼ cup of the reserved sugar solution. Shake the pan.
  • Cover again and continue to cook.
  • After 4 minutes, again add ¼ cup of the reserved sugar solution. Cover and again cook for 2 minutes.
  • To check if they are cooked, place the rasgulla in a bowl or cup of water. If the rasgulla sinks to the bottom its cooked or press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked
  • Once they are cooked, switch off the heat and set it aside for sometime.
  • Now take each rasgulla with a spoon and place it in the bowl containing the 1 cup of sugar solution. Cover and keep aside.
  • Let the sugar solution in which the rasgulla were cooked, become warm. Then add this to the serving bowl containing the rasgulla.
  • Allow it to soak in sugar syrup for 30-40 minutes before serving.

Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.

To explore more cuisines, try out our new Crispy Braised Chicken Thighs – it is juicy and crispy as it sounds. Our special recipe will guide you to cook the braised chicken thighs in a special way. The distinctive cooking technique is to make the chicken extra juicy and crispy.

Leave a Reply