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5 from 9 votes
Easy Rasgulla Recipe | How to make Rasgulla
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

Rasgulla is a soft, spongy and juicy sweet made of milk and sugar.This Bengali Rasgulla is very famous all over India.

Course: Dessert, Indian sweets
Cuisine: Indian
Keyword: Easy Rasgulla Recipe, Homemade Rasgulla, Rasgulla
Servings: 10 Makes
  • Whole milk/full-fat milk -500ml
  • Sugar -1cup approx. 250grams
  • Cardamom powder – ¼ tsp
  • Kewra water – ½ tsp
  • Lemon Juice – 2tbsp
  • Water – 3 cups
Making the Chenna
  1. Heat the whole milk in a pan and bring it to boil. Stir it at intervals to avoid the milk getting stuck to the pan.
  2. Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.
  3. At this stage, you can see the milk has curdled and the whey water is separated.
  4. Strain the curdled milk over a strainer lined with a muslin cloth. Rinse the Cheena with cold water 2-3 times to remove the lemon flavour.
  5. Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.
  6. Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough consistency without any lumps.

Preparing the Syrup
  1. Make small balls according to your choice and keep it aside covered with a tissue paper to avoid drying. Heat a wide bottom pan with 3 cups of water and 1 cup of sugar.
  2. Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.
  3. Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.
  4. Reduce the heat a little bit and again boil them for another 10 minutes.
  5. Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.
  6. Rest the Rasgullas at room temperature for 4-5 hours and then keep in the fridge. In this way, Rasgulla will be soft and juicy inside.
  7. Enjoy tasty and soft, spongy  Rasgullas with your family and friends.