• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy Indian Cookbook
  • Recipes
  • Basics
  • Collections
  • About
menu icon
go to homepage
  • Recipes
  • Basics
  • Collections
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Basics
    • Collections
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Recipes » Delicious Desserts

    Rasgulla Recipe / Bengali Sponge Roshogolla

    Published: Sep 26, 2022 · Modified: Mar 23, 2023 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    5 from 27 votes
    Roshogolla is a popular Bengali sweet dish made using curdled milk, which is shaped and simmered in sugar syrup. Soft, spongy, and juicy rasgullas are a real treat for sweet lovers and great for festivals and celebrations. Learn how to make authentic Bengali sponge rasgulla with this tried and tested recipe. Includes all tips, tricks, and troubleshooting techniques you will need to make perfect rosogolla at home.
    rasgulla.

    Rasgulla step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • More traditional Indian sweets
    • FAQs and troubleshooting
    • More Indian desserts
    • Bonus
    • Recipe card

    About this recipe

    Roshogolla is a milk-based sweet dish that needs no introduction. It originates from Bengal and is popular throughout India. Rosogola is known for its soft and spongy texture. These juicy cheese balls are perfect for festivals and celebrations.

    Rasgulla is made with 'chana' or 'chenna' which can be obtained by curdling the milk. Traditionally, the chena is kneaded well to turn it into a smooth mass which is then cooked in sugar syrup. But here, I am using a food processor to blend it - this saves a lot of time and does not compromise the texture.

    It is really simple to make once you get the hang of it. Everything you need to know when making them at home is included in this post. The ratio of ingredients and steps is really important to get perfect results every time.

    Read on for ingredients, tips, and all troubleshooting techniques to make the perfect spongy rasgullas at home that tastes just like the ones you buy from the mithaiwalas.

    rasgulla.

    Related: Milk powder barfi.

    Ingredients

    Milk: Use whole milk to make this dish.

    Sugar: I use sugar to sweeten them; however, jaggery can also be used to sweeten them which gives them a brown hue.

    Lemon juice: Lemon juice is used to curdle the milk and separate the whey.

    Flour: Here is my secret ingredient. I add 1 teaspoon of all-purpose flour per liter of milk to give the perfect texture.

    rasgulla.

    Step-by-step instructions

    Place the milk in a thick bottom pan and bring it to a boil. Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk will curdle and whey separates from it (step 1).

    Take a muslin cloth or cheesecloth into a colander and pour the curdled milk into it. Squeeze out excess water gently and let the cottage cheese/chana cool completely. At this stage, the cottage cheese will be very crumbly (steps 2,3).

    Put the cottage cheese into a food processor or mixie along with 1 teaspoon of flour (step 4).

    curdle milk and process it.

    Process until it comes together and is soft, about a minute. The flour is just to bind the cottage cheese together. It is really important not to add more flour else they will lose their taste (step 5).

    Make small balls with this chana, taking care there are no cracks (step 6).

    In a heavy bottom pan, add water and sugar together and bring to a boil. Let the sugar dissolve completely. Add the cottage cheese balls into the syrup and cover the pan (step 7).

    Simmer for 15-20 minutes until the rasgullas are cooked and almost double in size. To check if they are done, take cold water in a bowl and carefully drop one rasgulla into it. If it sinks, it is done. If it floats, simmer for another 1-2 minutes and check again (step 8).

    shape and cook in sugar syrup.

    ready to be served.
    Perfectly cooked sponge rosogola

    Useful tips

    Use whole milk, and where possible, use unhomogenized milk.

    Use the right-sized pan for boiling. They swell up and become almost double in size. Do not overcrowd them in the pan. If needed, make them in batches.

    The moisture content of chenna/chana is important. You need to squeeze out the excess whey gently from the chena but also take care it is not too dry. If the chena is dry, the rosogola will turn hard and if it has too much moisture, they will fall apart in the syrup.

    Make chena/chana and do not use paneer. Chena and paneer are different and this sweet cannot be made with paneer. Always make fresh chhena and use it to make rasgullas.

    Once you add the lemon juice to curdle the milk, turn off the heat. Do not boil the milk after adding the lemon juice.

    Do not overdo the chena in the food processor. Else, it will turn too soft and difficult to handle. Process it for just about a minute. You may knead the cottage cheese with your hands but I find it time-consuming and tedious. Also, using a food processor will give you a uniform result.

    Make sure you add just 1 teaspoon of flour per liter of milk. We just need the flour to bind the chenna. Adding more flour will alter the taste of the rasgullas.

    When making balls, roll them gently between your palms. Make sure there are no cracks on the cheese ball.

    To check if they are done, take cold water in a bowl and carefully drop one rosogolla into it. If it sinks, it is done. If it floats, simmer for another 1-2 minutes and check again.

    rasgulla close up.

    More traditional Indian sweets

    • Besan ladoo.
      Mom's Besan Ladoo (Besan Laddu Recipe + Video)
    • Rava laddo.
      Rava Ladoo (Suji Laddu Recipe)
    • dry fruits laddu.
      Dry Fruits Laddu / Dry Fruit Ladoo
    • Mohanthal.
      Mohanthal (Traditional Gujarati Recipe)

    Click here to see more Indian dessert recipes.

    FAQs and troubleshooting

    Why is my rasgulla hard?

    They will turn hard if the chena is too dry or if it is over-processed. Take care not to make it too dry while squeezing out the whey. Irrespective of whether you use a food processor or knead it with your hands, do not overdo it. The food processor should take less than a minute.

    Why is my rasogolla chewy?

    Do not boil the milk after adding lemon juice. Turn the heat off immediately. Rasgulla will turn chewy if the curdled milk is boiled.

    Why are my rasgullas falling flat/apart?

    This can happen for two reasons – the moisture content in chena is high or they are over-processed. The rasgulla can turn flat if they do not get enough space to expand. They need a lot of space to expand.

    How to check if the rasgullas are done?

    Drop a rasgulla in a cup of water. If they sink, they are done and if they float, they are not cooked completely and need to be simmered for a few more minutes.

    How to store them?

    They stay fresh in the refrigerator for at least 3-4 days. Just heat them briefly in a microwave before serving – heating makes them softer.

    rasgulla.

    More Indian desserts

    • Besan ladoo.
      Mom's Besan Ladoo (Besan Laddu Recipe + Video)
    • Rava laddo.
      Rava Ladoo (Suji Laddu Recipe)
    • Milk barfi.
      Milk Barfi (Milk Powder Burfi) - 15 minutes
    • sweet pongal.
      Sweet Pongal / Temple-style Sakkarai Pongal (Instant Pot)

    Bonus

    This rasgulla recipe is:
    - tried and tested,
    - fail-proof and includes all tips and troubleshooting,
    - perfect for festivals and celebrations.

    rasgulla.

    Recipe card

    rasgulla.

    Rasgulla / Bengali Roshogolla

    Roshogolla is a popular Bengali sweet dish made using curdled milk, which is shaped and simmered in sugar syrup. Soft, spongy, and juicy rasgullas are a real treat for sweet lovers and great for festivals and celebrations. Learn how to make authentic Bengali sponge rasgulla with this tried and tested recipe. Includes all tips, tricks, and troubleshooting techniques you will need to make perfect rosogolla at home.
    5 from 27 votes
    Print Pin Rate
    Author: Shilpa
    Course: Dessert
    Cuisine: Indian
    Servings: 20 rasgullas
    Cook Time: 45 minutes
    Total Time: 45 minutes

    Ingredients

    For the chena balls:

    • 4 cups whole milk (1 liter / 1 quart)
    • 2 tablespoon lemon juice
    • 1 teaspoon all-purpose flour

    For the sugar syrup:

    • 3 cups sugar
    • 4 cups water

    Instructions

    Make the chena balls:

    • Place the milk in a thick bottom pan and bring it to a boil.
    • Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk will curdle and whey separates from it.
    • Take a muslin cloth or cheesecloth into a colander and pour the curdled milk into it.
    • Squeeze out excess water and let the cottage cheese/chana cool completely. At this stage, the cottage cheese will be very crumbly.
    • Put the cottage cheese into a food processor or mixie along with 1 teaspoon of flour.
    • Process until it comes together and is soft, about a minute (the flour is just to bind the cottage cheese together. Don’t add more flour else the rasgullas will lose their taste)
    • Make small balls with this chana.

    Simmer in sugar syrup:

    • In a heavy bottom pan, add water and sugar together and bring to a boil. Let the sugar dissolve completely.
    • Add the cottage cheese balls into the syrup and cover the pan.
    • Simmer for 15-20 minutes until the rasgullas are cooked and almost double in size.
    • Serve warm or cold.

    Notes

    Make sure you add just 1 teaspoon of flour per quart of milk. Else, the rasgullas will lose its taste
    You may knead the cottage cheese with hands but I find it time-consuming and tedious. Also, using a food processor will give you a uniform result
    Do not overdo the cottage cheese in the food processor. Else, it will turn too soft and difficult to handle. The chena should just come together like a ball - it will take about a minute.
    The rasgullas stay fresh in the refrigerator for at least 3-4 days. Just heat them briefly in a microwave before serving – heating makes them softer.
    Nutrition Facts
    Rasgulla / Bengali Roshogolla
    Amount per Serving
    Calories
    145
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.3
    g
    Cholesterol
     
    6
    mg
    2
    %
    Sodium
     
    21
    mg
    1
    %
    Potassium
     
    75
    mg
    2
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    0.01
    g
    0
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    79
    IU
    2
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    62
    mg
    6
    %
    Iron
     
    0.02
    mg
    0
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Delicious Desserts

    • mango kulfi.
      BEST Mango Kulfi Recipe (No-cook)
    • indian mango milkshake.
      Mango Mastani Recipe (Indian Mango Milkshake)
    • eggless brownies.
      Eggless Brownies (Fudgy Dark Chocolate Brownies)
    • nankhatai.
      Nankhatai (Eggless Indian Cookies)

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

    Spring Favorites

    • Grilled paneer salad.
      Grilled Paneer Salad
    • samosa chaat.
      Samosa Chaat
    • Peas paratha.
      Peas Paratha (Matar Paratha)
    • shrimp coconut curry.
      EASY Shrimp Coconut Curry in Instant Pot

    Food for Fast (Vrat/Upvas)

    • sabudana khichdi.
      Sabudana Khichdi (Authentic Maharashtrian Style Recipe)
    • sabudana kheer.
      Sabudana Kheer / Tapioca Pudding (Instant Pot)
    • Phool makhana.
      Makhana Chivda / Phool Makhana Namkeen
    • mango juice.
      Mango Juice Recipe (Mango Nectar)
    • Food for Fast (Vrat ka Khana / Upwas Recipes)

    Indian New Year recipes

    • Besan ladoo.
      Mom's Besan Ladoo (Besan Laddu Recipe + Video)
    • Milk barfi.
      Milk Barfi (Milk Powder Burfi) - 15 minutes
    • akki kadalebele payasa.
      Chana Dal Payasam (Instant Pot)
    • Almond halwa.
      Instant Pot Badam Halwa (with almond meal)
    • rasgulla.
      Rasgulla Recipe / Bengali Sponge Roshogolla
    • semiya payasam
      Semiya Payasam / Vermicelli Kheer in Instant Pot

    Popular Recipes

    • perfectly cooked naan bread.
      Homemade Naan Recipe (Easy No-Knead Recipe + Video)
    • aloo gobi.
      Aloo Gobi / Potato Cauliflower Curry
    • lamb palak.
      Lamb Palak / Saag Gosht (Lamb and Spinach Curry)
    • egg puffs recipe.
      Egg Puff / Bakery style Egg Puffs
    • bombay potatoes.
      Bombay Potatoes
    • Instant Pot goat curry.
      Instant Pot Goat Curry (Mutton Curry)

    Footer

    ↑ back to top

    About

    • About Me

    Privacy Policy

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact

    COPYRIGHT © 2023 EASYINDIANCOOKBOOK.COM