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Easy Rasgulla Recipe | How to make Rasgulla

Rasgulla is a soft, spongy and juicy sweet made of milk and sugar.This Bengali Rasgulla is very famous all over India.
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert, Indian sweets
Cuisine: Indian
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

  • 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.
  • Once the milk is boiled, add 2tbsp of lemon juice and switch off the flame and stir it well.
  • At this stage, you can see the milk has curdled and the whey water is separated.
  • 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.
  • Tie the muslin cloth and keep a heavy object over it to remove any excess water for about 30 minutes.
  • Transfer the Cheena into a plate and knead for 3-5 minutes until you get soft dough consistency without any lumps.

Preparing the Syrup

  • 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.
  • Bring the sugar syrup to a boiling point, at this stage add the cardamom powder and Kewra water and stir well.
  • Slowly add Cheena balls and boil them on a medium flame for 12 minutes. By this time Rasgullas have doubled in size.
  • Reduce the heat a little bit and again boil them for another 10 minutes.
  • Now Rasgullas are ready. Transfer them into a bowl and allow it to cool them completely.
  • 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.
  • Enjoy tasty and soft, spongy  Rasgullas with your family and friends.
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