Indian favourite dessert rasagulla 🤤|| kolkata style

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Authentic Bengali Rasgulla Recipe | Soft & Spongy Roshogolla at Home

Learn how to make soft, spongy Bengali Rasgulla (Roshogolla) at home with this traditional recipe. Step-by-step guide to making perfect chenna balls in sugar syrup.


💫 What is Bengali Rasgulla?

Rasgulla, also known as Roshogolla in Bengali, is a beloved Indian sweet made from soft, spongy chenna (cottage cheese) balls soaked in light sugar syrup. Originating from West Bengal, it’s known for its melt-in-the-mouth texture and subtle sweetness.

This authentic Bengali rasgulla recipe will help you make perfect, juicy rasgullas just like the ones from Kolkata sweet shops!

🛒 Ingredients for Bengali Rasgulla

🧀 For the Chenna (Paneer):

  • 1 liter full-fat milk

  • 2 tbsp lemon juice or vinegar

  • 2 tbsp water (to dilute the lemon juice)

🍯 For the Sugar Syrup:

  • 1½ cups sugar

  • 4 cups water

  • 2–3 green cardamom pods (optional)

  • Few drops of rose water or kewra essence (optional)


👩‍🍳 How to Make Bengali Rasgulla – Step-by-Step

✅ Step 1: Make the Chenna

  1. Boil the milk in a heavy-bottomed pan.

  2. Once it comes to a boil, reduce the heat and add diluted lemon juice slowly while stirring.

  3. As the milk curdles, switch off the flame and let it sit for 2–3 minutes.

  4. Strain the curdled milk using a muslin cloth or fine strainer.

  5. Rinse the chenna under cold water to remove lemony flavor.

  6. Squeeze out excess water and hang the cloth for 30 minutes to drain completely.

✅ Step 2: Knead the Chenna

  1. Transfer chenna to a plate and knead for 8–10 minutes until smooth and soft.

  2. Make small, smooth balls (about 12–15) with no cracks.

✅ Step 3: Prepare Sugar Syrup

  1. In a deep pot, add sugar and water. Bring it to a boil.

  2. Add cardamom pods and let the syrup simmer for 4–5 minutes.

✅ Step 4: Cook the Rasgulla s

  1. Drop the balls gently into the boiling syrup.

  2. Cover and cook on high flame for 10 minutes. The balls will expand.

  3. Reduce the flame and cook for another 5–10 minutes on medium.

  4. Sprinkle cold water in between to maintain the syrup’s temperature.

  5. Turn off heat and let rasgulla s rest in syrup for at least 4 hours.

✅ Step 5: Flavor & Serve

  • Add a few drops of rose water or kewra essence once cooled.

  • Serve chilled or at room temperature.


💡 Pro Tips for Perfect Rasgulla

  • Use full-fat milk for soft chenna.

  • Kneading is the key to sponginess – be gentle but thorough.

  • Don’t overcrowd the pan while boiling rasgulla.

  • Add cold water occasionally to prevent syrup from thickening.

❓ FAQs

Q: Why did my rasgulla s become hard or flat?
A: Either the chenna had too much moisture or wasn’t kneaded enough. Proper kneading gives elasticity.

Q: Can I use store-bought paneer?
A: For best results, always use fresh homemade chenna.

Q: How long can rasgullas be stored?
A: Keep refrigerated in syrup for 4–5 days.

🔍 SEO Keywords Targeted:

  • Bengali rasgulla recipe

  • Roshogolla recipe at home

  • Soft spongy rasgulla

  • Indian sweet recipes

  • How to make rasgulla step-by-step

📝 Conclusion

This traditional Bengali rasgulla recipe brings the iconic sweet shop taste to your home kitchen! With just milk, lemon, and sugar, you can create a magical dessert that’s light, juicy, and absolutely divine.

✨ Try this homemade rasgulla recipe today and impress your family with a classic Indian mithai! 💛

Location: India

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