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India · Dessert

Bengali Rasgulla

40 min
100 kcal
6 servings

By eatmundo · July 12, 2026

Bengali Rasgulla🇮🇳AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Bengali Rasgulla. The percentage is the share of ingredients the two recipes have in common.

Compare these dishes: Ginger Milk Curd

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.

According to eatmundo's ingredient comparison, the closest dish to Bengali Rasgulla from another cuisine is Ginger Milk Curd (China): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How 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 is Rasgulla?

Rasgulla is a popular Indian dessert originating from Bengal, consisting of spherical, soft cheese balls boiled in a light sugar syrup infused with cardamom. It is typically served chilled or at room temperature as a sweet course during festivals and celebrations.

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 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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