With just a few simple ingredients and a little care, you can enjoy perfectly soft, juicy, and light Special Rasgullas right at home. Impress your guests or treat yourself to this timeless Indian delicacy!
Rasgulla (also spelled Rasgulla or Rosogolla) is a traditional and iconic Bengali dessert made from chenna (Indian cottage cheese) and soaked in a light sugar syrup. These soft, juicy, and spongy white balls are incredibly delicious and melt in your mouth with every bite. This Special Rasgulla recipe brings you the step-by-step process to make authentic homemade rasgullas that are as good (or better!) than store-bought.
Servings: 4
Cost: 150
Ingredients
For Chhena (Cottage Cheese):
- 1 liter full-fat milk
- 2 –3 tbsp lemon juice or vinegar
- Ice-cold water for rinsing
For Sugar Syrup:
- 1½ cups sugar
- 5 cups water
- 2 –3 cardamom pods lightly crushed (optional)
- A few drops of rose water or kewra essence optional
Instructions
Step 1: Make Fresh Chhena
- Boil the milk and turn off the flame once it begins to rise.
- Add lemon juice gradually while stirring to curdle the milk.
- Once the whey separates, strain it through a muslin cloth.
- Rinse with cold water to remove sourness and hang for 30–40 minutes to remove excess water.
Step 2: Knead the Chhena
- Place the chhena on a clean surface and knead with the palm of your hand for 8–10 minutes.
- When it forms a smooth, non-sticky dough, divide it into small equal-sized balls and gently roll them into smooth spheres.
Step 3: Prepare Sugar Syrup
- In a large, wide vessel, boil sugar and water together. Add cardamom if using.
- Once it starts boiling, gently drop the chhena balls into the syrup.
- Cover and cook for 15–20 minutes on medium flame. The rasgullas will double in size.
- Do not open the lid during cooking. After cooking, let them rest in syrup for 30 minutes.
Step 4: Flavor & Serve
- Add rose water or kewra essence to the syrup for an aromatic finish (optional).
- Let the rasgullas cool completely and refrigerate for 1–2 hours before serving.
- Serve chilled with a bit of sugar syrup poured over.
🍽️ Serving Suggestions
- Serve chilled after meals
- Great for festivals, weddings, and celebrations
- Can be paired with rasmalai or gulab jamun in dessert platters
💡 Pro Tips
- Use fresh full-fat milk for best texture
- Knead thoroughly until the chhena is smooth
- Keep flame consistent while boiling in syrup
- Use a deep and wide vessel so rasgullas have enough space to expand