Bengali Rasgullas | How to make Bengali Rasgullas

By Anu Lahar  |  6th May 2016  |  
5 from 2 reviews Rate It!
  • Bengali Rasgullas, How to make Bengali Rasgullas
Bengali Rasgullasby Anu Lahar
  • Prep Time


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Video for key ingredients

  • How to make Chenna

About Bengali Rasgullas Recipe

A famous sweet of West Bengal, without this sweet, the Bengali Thali is incomplete.

Bengali Rasgullas, a deliciously finger licking recipe to treat your family and friends. This recipe of Bengali Rasgullas by Anu Lahar will definitely help you in its preparation. The Bengali Rasgullas can be prepared within 45 minutes. The time taken for cooking Bengali Rasgullas is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Bengali Rasgullas step by step. The detailed explanation makes Bengali Rasgullas so simple and easy that even beginners can try it out. The recipe for Bengali Rasgullas can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bengali Rasgullas from BetterButter.

Bengali Rasgullas

Ingredients to make Bengali Rasgullas

  • Full fat milk- 1 litre
  • curd 4 tbsp to curdle the milk
  • corn starch 1 tsp
  • water 8 cups to boil (Rasgulla's vessel capacity is more than 3 litres)
  • For the sugar Syrup:
  • water 2 cups
  • sugar 3/4 cup
  • cardamom powder 1 tsp
  • Rose water 1 tsp
  • Saffron and pistachios to garnish

How to make Bengali Rasgullas

  1. Bring the milk to boil while stirring occasionally. Make sure that the fat doesn't separate.
  2. Turn off the flame, get the temperature down a little, then curdle it.
  3. Collect the chenna in a muslin cloth and hang it to drain excess water.
  4. Rub the chenna with your fingers and palms, it takes 25-30 minutes to smooth it for binding.
  5. Add cornstarch to the chenna and rub it to make a dough till you see some fat separating out in your palm, it takes 3-4 minutes for this to happen.
  6. Roll small balls out of the dough without any cracks. Cook them in boiling water in a pan covered with a lid.
  7. Keep the heat high for the first 5 minutes and then simmer, make sure the water is bubbling all the time. Keep checking the quantity of the water it doesn't decrease as it helps in making round rasgullas. Cook for 14-15 minutes.
  8. Then turn off the flame and keep them soaked in the same water with a lid on till they cool down.
  9. This will assert heat's pressure over water and help the rasgullas retain their shape, have patience and do not open the lid before the pan cools down.
  10. For the syrup, add sugar to 2 cups of water and bring this to a boil, let it simmer for 3-4 minutes.
  11. Then let the syrup cool down and add in cardamom powder and rose water. Drain the excess water out of the rasgullas using a sieve, add this to the cooled syrup.
  12. Rasgullas retain their shape in 10-15 minutes. Let them soak in the syrup for 2-3 hours at room temperature.

My Tip:

To achieve the perfect chenna, always curdle the milk once you've turned off the flame.

Reviews for Bengali Rasgullas (2)

Jigi Sara Va year ago

Anu Lahar
a year ago
Anu Lahar
a year ago

Anu Lahar2 years ago