Rasgulla is a famous Bengali Dessert.I wanted to make them for this Diwali but was little scared for twice they turned out to be an utter flop.I should thank Jayeeta for helping me with this recipe.I bet once u start making them at home you can never buy them from stores.


1 litre milk
2-3 tbsp lemon juice.
1 tsp semolina
3 cardamom pods
2 cups sugar
4 cups water


Boil the milk in a heavy bottomed vessel.When it starts to boil switch off the flame.Let the temperature of milk goes down.Now add the lemon juice,stir and you could see the milk starting to curdle leaving behind green whey.

milk curdling

Let the curdled milk cool down for half an hour.Take a strainer,place a muslin cloth over it.Pour the curdled milk in the strainer and wash it under fresh water to remove the lemon effect.Wrap the chena/panneer tight in the muslin cloth ,gently squeeze to remove excess water and hang them for half an hour to drain the remaining water.Remove the chena /paneer from the muslin cloth and it needs to be kneaded.


Knead them for 5 mins until they become soft and smooth.

kneaded chena

Make small balls out of the chena

chena balls

chena balls

Meanwhile dissolve sugar and water in a cooker and bring to boil,then boil in medium flame for 5-7 mins.Now drop the balls (rasgulla) one by one into the sugar syrup.


Close the cooker with a lid and cook for 7 mins in medium flame.Switch off the flame and open the lid only when the pressure is completely released by itself.


Yummy,soft,spongy,delicious Rasgulla is ready to serve.



18 thoughts on “Rasgulla

  1. Fabulous Sapna……I can see how soft and spongy your rasgullas came out……..I am feeling very happy that my recipe helped you and you succeeded. πŸ™‚


          1. Wow … Thank you, I am so grateful. It is exactly what I want to do with my blog, give something meaningful and of value. So, you made my day<3

            Liked by 1 person

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