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Photo of Traditional Rasogolla by Bulbul Majumder at BetterButter

Traditional Rasogolla

Bulbul Majumder
25 minutes
Prep Time
90 minutes
Cook Time
5 People
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ABOUT Traditional Rasogolla RECIPE

Indian dishes are reach with a range of sweets. Rasogolla is one of them. It ignites the traditional Bengali-savory. There are several diversity of flavor in Rasogolla, but the one I prepared this time is purely traditional one, other than garnishing with some saffron threads I did not use any other flavor. As this is rich in its own flavor. So here is the Traditional Rasogolla.

Recipe Tags

  • Veg
  • Hard
  • Everyday
  • West Bengal
  • Boiling
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. 1 liter milk
  2. 250 ml Plain Yogurt
  3. 1 teaspoon sooji (Semolina) and 1 /2 teaspoon of Sugar
  4. 2.5 cups of Sugar (Organic -I used) (Color of Sugar is little off white )
  5. 5 cups of water
  6. few strands of saffron for garnishing


  1. Boil 1-liter full fat or whole milk in a heavy bottomed pan at medium high heat.Keep stirring until first boil. It avoids burning of milk or overflow.
  2. Simmer the oven in medium and add 250 ml (little more than a cup) of full fat or 2% fat yogurt or fat-free yogurt to cuddle the milk, slowly and keep stirring so it does not stay in one place.
  3. When the milk starts being separated from the whey, take the pan out of the oven.
  4. Place a plain cloth (Cheese cloth) on a colander and drain the water from the Chenna, move the spatula lightly in the Chenna to make it little cooler and to drain some water out of it.
  5. Squeeze the Chenna inside the cheese cloth, just a little, to remove the extra water,and hang it for 40 minutes or until the water goes out completely but not more than an hour.
  6. Add 1 tsp of Suji(Semolina) and 1/2 tsp of Sugar to the Chenna , mix it well all together, not vigorously. Keep in mind that the Chenna should be lump-free as well as you can make a smooth ball out of it.
  7. Making dough will take approximately 3-4 minutes for 1-liter of milk , otherwise the Chenna will be hard.
  8. Divide the dough into small equal parts and make small balls, supposed to be very smooth.
  9. To make the syrup, in a large pan mix 2.5 cups of Sugar in 5 cups of water and bring it to boil. Keep in mind that it should be a larger spaced pan so the small Chenna balls have enough space to puff up. Now let the syrup boil.
  10. Turn the heat in medium and pour all the balls into it very gently.
  11. Now let it boil covered, in high heat for 10 minutes. Then uncover it, stir the balls around so it should cook all the way. Cover it on a medium heat and boil for another 20 minutes.
  12. Turn off the oven, uncover and check. The Rasogollas should be done. Take the pan away from the oven. You can serve right away but for better result allow 7-8 hrs to soak the balls in the syrup.
  13. To see that the Rasogollas are fully cooked or not, put one Rasogolla in a water filled cup, if the rasogolla goes down that means the syrup went all the way in the middle of it.

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Payal Singh
Payal Singh   May-29-2018

A perfect sweet dish to end up your meal.

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