🇮🇳 India · Dessert
Bengali Rasgulla
By eatmundo · July 12, 2026
Soft, spongy balls of fresh cottage cheese soaked in a light, aromatic sugar syrup. A pride of Bengal that is as delicate as it is delicious.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil 1L of milk, remove from heat, and add 30ml of lemon juice to curdle it completely.
- 2
Strain the curd through a muslin cloth, rinse with cold water, and hang for 30 minutes to drain.
- 3
Knead the fresh cheese on a clean surface for 10 minutes until it becomes extremely smooth and soft.
- 4
Divide the mixture into 12 equal-sized balls, rolling them gently so no cracks appear on the surface.
- 5
Dissolve 100g of sugar in 500ml of water in a pot and bring it to a rolling boil.
- 6
Drop the balls into the boiling syrup, ensuring there is plenty of space for them to expand.
- 7
Cover the pot and let them cook on medium heat for 15 minutes without lifting the lid.
- 8
Remove from heat and let them cool naturally for at least 2 hours before serving chilled.
- 9
The rasgullas should be doubled in size and light to the touch.
Frequently Asked Questions
What type of milk is best for making Rasgulla?+
Always use full-fat cow's milk because the higher fat content ensures the chhena (curdled milk) remains soft and yields spongy rasgullas.
How do I know if the chhena is kneaded enough?+
Knead the chhena until it becomes smooth and your palm feels a thin layer of fat; if the balls crack while cooking, it means it wasn't kneaded long enough.
How long should I boil the rasgullas in the sugar syrup?+
Boil them covered for 15 to 20 minutes on medium heat; they should double in size and become light and porous.
Can I use store-bought paneer for this recipe?+
No, store-bought paneer is too dry and compressed, which prevents the rasgullas from absorbing the syrup and becoming spongy.
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