Rasgulla – Famous Bengali sweet which is prepared by soaking curdled milk in sugar syrup. The important process in this recipe is the kneading process which affects the texture of the rasgullas. Rasgulla can be kept in fridge for around 2-3 days & should be consumed within that period. The chenna which is produced by curdling of milk can be used to prepare lots of sweet dishes. I will be posting more sweet dished made from chenna. Today, I will be making rasgullas from this chenna.

Let me know how rasgullas turned out for you.

Do share the recipe if you like it.

Details about rasgulla

Serving – Around 10 rasgullas
Course – Sweets
Cuisine – Indian
Time to cook – 1 hour

Ingredients for rasgulla

  • 2 cups whole fat milk (1/2 Litre)
  • 1 tbsp. vinegar
  • 3 cup water
  • 1 cup sugar
  • 1/4 tsp. cardamom finely powdered
  • 1 tsp. all purpose flour or rawa (optional)

Steps to prepare rasgulla

Preparation of chenna
  • Let the milk come to boil on low flame.
  • Keep stirring the milk to prevent malai forming.
  • Add 1 tbsp. vinegar when milk starts to boil.
  • Switch off the gas.
  • The addition of vinegar will start the milk to curdle.
  • Line the muslin cloth over a bowl & pass the curdled milk over the cloth.
  • Collect the chenna over the muslin cloth & rinse it with water, 2-3 times, as it will wash off the vinegar taste/smell. Don’t throw away the whey (liquid part) as it can be used in making chapatis or rice.
  • Squeeze the muslin cloth to remove as much water as possible.
  • Tie the muslin cloth to a tap for about 30 minutes, so that the extra water drips down. Squeeze the cloth in between to speed up the process.
  • After 30 minutes, remove the chenna from muslin cloth. At this stage, the chenna should not have much moisture. Also it should not be dry. Moist chenna will result in hard rasgulla, while dry chenna will result in broken rasgulla during boiling in sugar syrup.
  • Knead the chenna till it forms a smooth dough. It takes around 10 minutes to do so. At this stage, the chenna starts to release some fat. This is the indication to stop kneading. While kneading you can also add 1 tsp. all purpose flour or rawa, to prevent breakage of rasgulla during boiling.
  • Make small balls of the dough. These balls double in size while boiling, so please take care of size of the balls & the vessel in which they have to boiled. There should be enough room for the rasgullas to boil in a vessel. Keep aside the prepared rasgullas (balls) and cover them with moist cloth.
  • Add 3 cups of water in a wide vessel & 1 cup of sugar, along with 1/4 tsp. cardamom powder. Put it on high flame & let the sugar dissolve & syrup comes to boil.
  • Lower the flame to medium-high, add the prepared balls one by one, making sure there is enough room for them to double in size. If there is not enough space, make the rasgullas in multiple batches.
  • Cover the vessel with a lid & let them boil for 10-12 minutes. Check the rasgullas in between.
  • After 10-12 minutes, take 1 rasgulla out of the vessel (be careful, as rasgulla will be very hot) & drop it in a bowl filled with water. If the rasgulla floats, then it needs more cooking. If it dips down, then rasgulla are cooked.
  • Switch off the flame & let the sugar syrup come to room temperature.
  • Chill the rasgulla in fridge & serve as required


  • Use full fat milk, if available.
  • Instead of vinegar, you can also use lemon juice (1 tbsp. lemon juice mixed with 1 tbsp. water). Even with lemon juice, you have to was the chenna to get rid of lemony taste & smell.
  • Curd can also be used to curdle the milk. You don’t have to wash the chenna as addition of curd does not effect of smell.
  • Knead the chenna well till it forms a smooth dough. Stop the kneading once the dough starts to release fat.
  • I have used sugar/water ratio as 1/3. You can add more or less sugar as required.
  • Substitute rose water instead of cardamom powder.

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