How to Make Soft and Spongy Rasgulla at Home

Rasgulla, also known as Roshogolla in Bengali, is a classic Indian dessert that has won hearts across the globe. These soft, spongy, syrupy white balls are made from chenna (Indian cottage cheese) and are soaked in a light sugar syrup. Originating from the eastern states of Odisha and West Bengal, rasgulla has become a pan-Indian favorite and is often served at festive occasions and celebrations.

In this blog, we’ll walk you through an easy, step-by-step traditional Bengali rasgulla recipe that you can make right at home. Whether you’re an amateur cook or an experienced chef, this guide will help you achieve that perfect soft and juicy texture. Let’s dive into the sweet world of rasgullas!

What is Rasgulla?

Rasgulla is a milk-based dessert made by curdling milk to make chenna, kneading it until smooth, shaping it into balls, and then boiling them in a sugar syrup. The texture is spongy and the flavor is light yet rich. Rasgullas are typically white, but variations in texture and color exist based on region and method.

Ingredients for Rasgulla

To make 12–15 soft and spongy rasgullas, you'll need:

For Chenna (Paneer):

Full-fat milk – 1 liter

Lemon juice or white vinegar – 2 tablespoons

Water – 2 tablespoons (for diluting the lemon juice)

For Sugar Syrup:

Granulated sugar – 1.5 cups

Water – 4 cups

Cardamom pods (optional) – 2 to 3

Rose water or kewra water (optional) – 1 teaspoon

Equipment You’ll Need

Heavy-bottomed pan

Cheesecloth or muslin cloth

Large bowl

Slotted spoon

Pressure cooker or deep pot with a lid

Step-by-Step Rasgulla Recipe

Step 1: Preparing the Chenna

1. Boil the milk in a heavy-bottomed pan, stirring occasionally to avoid burning.

2. Once it starts boiling, reduce the heat and add diluted lemon juice slowly while stirring.

3. The milk will start curdling. Once the whey separates and the milk solids are clearly visible, turn off the heat.

4. Strain the mixture through a cheesecloth placed over a bowl. Rinse the chenna under cold water to remove the lemony taste.

5. Squeeze out excess water and hang the cloth for 30–45 minutes to drain out remaining moisture. The chenna should be moist but not dripping wet.

Step 2: Kneading the Chenna

1. Transfer the chenna to a clean surface or plate.

2. Knead it for 8–10 minutes with the heel of your palm until it becomes smooth, soft, and slightly greasy. This step is crucial – under-kneading will result in hard rasgullas.

3. Divide the dough into equal-sized balls (about the size of a small lime) and roll them between your palms until smooth and crack-free.

Step 3: Making the Sugar Syrup

1. In a large, deep pan, combine sugar and water and bring it to a boil.

2. Add crushed cardamom pods for aroma, if using.

3. Once the syrup is boiling and the sugar is fully dissolved, reduce the flame to medium.

Step 4: Cooking the Rasgullas

1. Gently drop the chenna balls into the boiling syrup.

2. Cover the pan with a lid and let the rasgullas cook for 15–20 minutes on medium heat. The balls will double in size as they absorb the syrup.

3. Do not overcrowd the pan – the rasgullas need space to expand.

4. After 20 minutes, check if they are done by pressing one – if it springs back, it’s perfectly cooked.

Step 5: Finishing Touch

1. Let the rasgullas cool in the syrup for at least 1 hour.

2. For enhanced flavor, add rose water or kewra water.

3. Serve chilled or at room temperature.

Tips for Perfect Rasgullas

Always use full-fat milk for best results.

Do not over-dry the chenna – it must retain some moisture.

Knead thoroughly to get smooth, spongy balls.

Make sure the sugar syrup is boiling when you add the chenna balls.

Avoid opening the lid while cooking to maintain pressure and heat.

Variations You Can Try

While the traditional rasgulla is white and soaked in simple sugar syrup, here are some fun variations:

1. Stuffed Rasgulla: Add a filling of dry fruits or saffron.

2. Flavored Rasgulla: Infuse the syrup with rose, cardamom, or orange essence.

3. Colored Rasgulla: Add a pinch of natural food coloring for festive flair.

Storage and Serving Suggestions

Rasgullas can be stored in the refrigerator for up to 5–7 days.

Serve them chilled or slightly warm depending on preference.

Garnish with slivered almonds or a pinch of saffron before serving for an elegant presentation.

Nutritional Information (Per Piece – Approximate)

Calories: 120

Carbs: 20g

Protein: 3g

Fat: 4g

While rasgullas are relatively light compared to other Indian sweets, moderation is key.

Final Thoughts

Making rasgulla at home might seem intimidating at first, but with the right technique and a little patience, you can create these delightful syrup-soaked wonders in your own kitchen. Once you master the process, you'll never look at store-bought rasgullas the same way again.

So the next time you’re craving something sweet and satisfying, give this authentic rasgulla recipe a try. Whether it’s a festival, a family gathering, or just a moment of indulgence, rasgullas are always a heart-warming treat.

Don’t forget to share your experience or drop any questions in the comments below. Happy cooking and sweeter eating!