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Photo of rasgulla by payal jain at BetterButter


payal jain
40 minutes
Prep Time
25 minutes
Cook Time
6 People
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a traditional bengali sweet recipe

Recipe Tags

  • Dessert

Ingredients Serving: 6

  1. 1 litre cows milk full cream
  2. 2 tbsp vinegar
  3. 1/2 tbsp arrowroot powder
  4. For sugar Syrup:
  5. 1+1/4 cup sugar
  6. 4 cups water
  7. 1 tbsp milk
  8. 1/2 tsp cardamom powder


  1. bring the milk to boil over high flame
  2. mix vinegar with 6 tbsp water
  3. when milk comes to rolling boil, switch off the flame
  4. add water-vinegar mixture gradually and stir continuously using spatula
  5. solid milk portion and liquid whey portion will start to separate within few minutes
  6. spread a muslin cloth over a colander and tranfer over it to drain the whey
  7. rinse it with water to remove sourness
  8. drain water and tie chhena in muslin cloth
  9. squeeze it gently and hang it for 30 minutes
  10. after 30 minutes, transfer chhena to a plate
  11. crumble it with hand
  12. it should be crumbly and little moist
  13. kenad it using hand until it all comes together like dough
  14. now add arrowroot powder and knead again for 1-2 minutes
  15. make equal sized balls from the dough and keep aside
  16. heat sugar and water in a large pan
  17. stir so that the sugar dissolves
  18. add milk and stir
  19. remove impurities with a spoon
  20. now bring the mixture to a boil on high flame
  21. add cardamom powder
  22. drop the rasgullas gently into the sugar solution
  23. cover with a lid and let the rasgullas cook on high flame for 15 minutes
  24. after 15 minutes, you will see they are doubled in size
  25. turn off the flame
  26. let it cool down completely
  27. serve at room tempreture or chilled

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Shikha Roy
Shikha Roy   Apr-16-2018

Would love to try this.

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