Rasgulla | How to make Rasgulla

By BetterButter Editorial  |  25th Aug 2015  |  
4.7 from 7 reviews Rate It!
  • Rasgulla, How to make Rasgulla
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Chenna

About Rasgulla Recipe

This syrupy dessert is so soft and soggy that it instantly melts in your mouth and is deliciously delightful.

The delicious and mouthwatering Rasgulla is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rasgulla is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rasgulla. BetterButter Editorial shared Rasgulla recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Rasgulla. Try this delicious Rasgulla recipe at home and surprise your family and friends. You can connect with the BetterButter Editorial of Rasgulla by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rasgulla can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rasgulla with other users


Ingredients to make Rasgulla

  • 1 liter milk
  • 350 grams sugar
  • 125 ml curd
  • 1 cup of ice cubes
  • 1/3 teaspoon cardamom powder
  • 500 ml water
  • saffron/chopped almonds to garnish

How to make Rasgulla

  1. Take a pan/kadai and pour in the milk. Bring it to a boil, then pour in the curd and mix well.
  2. Once the milk solidifies, switch off the stove and let rest for 2-3 minutes.
  3. Next put the ice cubes into the milk, then keep aside for another 2-3 minutes.The white solids are known as chenna and the liquid separated is known as whey.
  4. Then filter the chenna with the help of a muslin cloth and draw out the whey.
  5. Tie up the chenna in a clean muslin cloth and hang for 40-50 minutes, so that the excess whey drains out.
  6. Note that the chenna should not consist of any whey.
  7. Take a pot/pan, pour in the water with the sugar and bring to a boil.
  8. In the meantime, knead the chenna well to make a smooth dough. Then make tiny balls from this mixture and keep aside.
  9. Note: they will swell up and double in size.
  10. Add cardamom powder into the boiling sugar syrup.
  11. While the syrup is boiling, gently add in the rasgulla balls one at a time.
  12. Cover with a lid and let it cook on medium heat for 10 minutes or so.
  13. Make sure to move around the rasgullas, once every 2-3 minutes so that the rasgullas get puffed and cook well.
  14. Once cooked, let it cool down then refrigerate for a while.
  15. Garnish with saffron/chopped almonds and serve warm or chilled as per your taste.

My Tip:

Note that you can add a teaspoon of semolina or corn flour while kneading to prevent the rasgulla from breaking.

Reviews for Rasgulla (7)

Rashmi Jhaa year ago

my rusgulla spread in the sugar syrup and I take semolina or corn flour it affect the taste of rusgulla.

Sabika Roofia year ago


Bhavana Govila year ago


Mohinder Kaur Luthraa year ago

you have to take cow milk or full cream milk for Rasgulla please let me know

Aparna Baghela year ago


priti majithia2 years ago


Sana Shariff2 years ago