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Photo of Rasgulla by BetterButter Editorial at BetterButter


BetterButter Editorial
0 minutes
Prep Time
15 minutes
Cook Time
6 People
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This syrupy dessert is so soft and soggy that it instantly melts in your mouth and is deliciously delightful.

Recipe Tags

  • Festive
  • West Bengal
  • Dessert

Ingredients Serving: 6

  1. 1 liter milk
  2. 350 grams sugar
  3. 125 ml curd
  4. 1 cup of ice cubes
  5. 1/3 teaspoon cardamom powder
  6. 500 ml water
  7. Saffron/chopped almonds to garnish


  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.

Reviews (7)  

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Rashmi Jha
Rashmi Jha   Oct-24-2016

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

Sabika Roofi
Sabika Roofi   Sep-20-2016

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