Recipe for Homemade Rasgulla

Rasgulla, the spongy and syrupy delight from Bengal, is one of India’s most loved desserts. Soft, white, and bursting with sweetness, these cottage cheese balls soaked in sugar syrup are perfect for festive occasions or as a comforting treat after meals. Making rasgullas at home might sound intimidating, but with a little patience and care, you can easily recreate this delicacy in your kitchen. Let’s dive into the step-by-step recipe for perfect homemade rasgullas.

Ingredients Required
●   1 litre full cream milk

●   2 tablespoons lemon juice or vinegar (diluted with 2 tablespoons water)

●   1 cup sugar

●   4 cups water

●   1 teaspoon cardamom powder (optional)

●   A few drops of rose water or kewra essence (optional)


Step 1: Prepare the Chhena (Cottage Cheese)
Start by boiling 1 litre of full cream milk in a heavy-bottomed pan. Stir occasionally to prevent it from sticking to the base. Once it comes to a boil, reduce the flame and slowly add diluted lemon juice or vinegar while stirring continuously. The milk will curdle, and you will see the whey separating from the solids.
Turn off the flame immediately once the milk is fully curdled. Let it rest for a minute, then strain the mixture using a muslin cloth or fine cotton cloth. Rinse the chhena (curdled milk) under cold running water to remove any lemon or vinegar smell. Gently squeeze out excess water and hang it for about 30 minutes to drain completely.

Step 2: Knead the Chhena
After the chhena has drained, transfer it to a clean plate. Gently knead it using the palm of your hand for 8–10 minutes until it becomes smooth and soft. The texture should be slightly moist but not sticky. This step is crucial for getting spongy rasgullas.
Divide the kneaded chhena into equal portions and roll them into small, smooth balls. Make sure there are no cracks on the surface, as they can cause the rasgullas to break while cooking.

Step 3: Prepare the Sugar Syrup
In a large, wide pan, combine 1 cup sugar and 4 cups water. Bring it to a boil, allowing the sugar to dissolve completely. You can add cardamom powder for a subtle aroma and flavor.
Once the syrup starts boiling, carefully add the rasgulla balls into it. Cover with a lid and let them cook on medium flame for about 15–18 minutes. The rasgullas will expand and become spongy as they absorb the syrup.

Step 4: Finishing Touch
After cooking, switch off the flame and allow the rasgullas to cool in the syrup. You can add a few drops of rose water or kewra essence for fragrance. Let them soak for a few hours to absorb the sweetness completely.

Step 5: Serve and Enjoy
Once the rasgullas are soft, juicy, and have soaked the syrup well, refrigerate them for a couple of hours before serving. Serve chilled in small bowls with a spoonful of syrup for that authentic Bengali taste.

Tips for Perfect Rasgullas
●   Always use fresh full cream milk for better texture.

●   Do not overcook the rasgullas; it can make them rubbery.

●   Ensure the syrup remains boiling gently while adding the chhena balls.

●   Rinsing the chhena is important to remove the sourness of lemon or vinegar.


Homemade rasgullas are not just about taste but also about the joy of crafting a traditional sweet from scratch. The soft, spongy texture and subtle sweetness make them irresistible. Whether for festivals, celebrations, or just to satisfy your sweet tooth, this homemade rasgulla recipe will surely win hearts at every bite.