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Photo of Rasgulla by Geeta Sachdev at BetterButter


Geeta Sachdev
60 minutes
Prep Time
15 minutes
Cook Time
6 People
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Rasgulla is one of the popular Indian sweets recipes. Here I have a easy cooking method of rasgulla. A melt in the mouth soft and spongy cheese balls.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. 1 litre fat free cow milk
  2. 1 medium sized lemon
  3. 2 cups sugar
  4. 4 cups water
  5. 1 tablespoon rose water
  6. few rose petals


  1. Take cow milk or low fat milk boil and curdle it with the juice of lemon.
  2. Then transfer it on sieve, lined with thin cotton cloth, wash under running water to remove the sourness of lime.
  3. Squeeze out water and place the chenna under heavy weight.
  4. After 1 hour you will get the chenna in thick consistency like this.
  5. Then churn the chenna in grinder to make it smooth.
  6. Transfer it in to a plate and make small 12 balls out of this mixture.
  7. For sugar syrup, take 2 cups sugar and 4 cups water.
  8. Add water in it.
  9. Let it boil till sugar melts.
  10. Add all the chenna balls in it.
  11. Boil it on high flame for 5 minitues.
  12. Then boil it with cover for another 5 minutes only on high flame.
  13. After 8 to 10 minutes you can see them double in size.
  14. Off the flame and let them cool completely then add rose water as per choice. Keep them in fridge and serve cool, spongy and yummy rasgulla with rose petals.

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Poonam Aggarwal
Poonam Aggarwal   Jul-18-2017

My favourite!

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