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5 from 3 votes
easy rasgulla recipe with step by step
Bengali rasgulla recipe, How to make low calorie rasgulla at home
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Rasgulla recipe is a delicious delicacy of Orissa and it's famous all over the country. The soft, juicy and spongy textured cheese balls soaked in sugar syrup makes it different from any other Indian dessert recipes.In north India rasgulla are also known as Chenna rasgulla.
Course: Dessert
Cuisine: Indian
Servings: 15
Author: Rachna's Kitchen
  • Milk - 1 litre
  • 2 to 3 tbsp lemon juice add as required
  • Water - 3 cups
  • Sugar - 3 tablespoon
  • Semolina - 1 teaspoon
  • Cardamom powder elaichi powder- ½ teaspoon
  • For sugar  syrup
  • 1 ½  cups sugar
  • 1 tbsp kewra water
  • ½ tsp cardamom powder elaichi powder
  • For honey syrup
  • 1/4 cup + 2 teaspoon  honey
  • 3/4 cup water
  • 1 tbsp kewra water
  • ½ tsp cardamom powder elaichi powder
  1. First let's prepare syrup for the rasgulla, you can prepare honey syrup or sugar syrup according to your preference.
  2. First prepare honey syrup for rasgulla
  3. Place a small saucepan over low heat and add honey. Let the honey heat up for few seconds approx 20 - 30 seconds. Then add in water.
  4. Stir until fully incorporated, then let it cool.
  5. How to prepare sugar syrup for rasgulla
  6. I made sugar syrup separately by adding 1 ½ cup of sugar to 4 cups of water. Add some threads of saffron, elaichi powder and kewra essence. Bring to boil and simmer it for 5 minutes and sugar syrup is ready. There is no need of strings in this sugar syrup.
  7. Let's prepare rasgulla step by step
  8. First pour milk in a pan and allow it to get a boil.
  9. Meanwhile you can lineup a cotton kitchen towel or muslin cloth in a strainer.
  10. Stir the milk occasionally so that milk doesn’t stick to the bottom.
  11. Once milk comes to boil, turn the heat to minimum lowest or switch off the gas because we don’t want chenna to become hard.
  12. Then add 1 tbsp lemon juice in the centre and stir, repeat this for 1 time more.
  13. Now milk must have curdled, if not, you may repeat the same for 1 time more.
  14. Once milk has curdled properly, pour the milk to the lined strainer.
  15. Gather the kitchen towel from the sides and rinse the chenna very well in running water.
  16. It will remove the tangy flavor from the chenna (coagulated milk) and doesn’t let the chenna to cook more, so prevents hardening.
  17. Grind chenna only for 1 min in a mixer grinder else ghee will separate from chena and you will not be able form balls out of it.
  18. Now take out the mixture into a large plate. Add semolina and elaichi powder.
  19. Now with the heel of your palm start mashing it with little pressure and stop when chena start releasing ghee.
  20. You may see greasiness on your hand. It took me around 6-7 minutes as I have grounded it earlier.
  21. Now chena forms a nice and smooth dough.
  22. Now keep a big deep vessel on high flame and pour 3 cup of water into it.
  23. Add 3 tablespoon of sugar and let it come to a boil. Meanwhile you can prepare chenna logs, pinch small portions from the chena and roll them between your palms to form a small log shape.
  24. Repeat this with all chenna.
  25. Now once sugar-water comes to boil slide, gently all the chenna logs into it and cover the lid immediately, so that steam remain inside vessel.
  26. Cook for about 5 on high heat and then turn the flame to minimum possible flame.
  27. Now cook it covered for next 20 minutes on lowest flame.
  28. Rasgulla are now cooked. You may check it by pressing a sponge with your finger if it bounces back to its original shape, its cooked.
  29. Now take a another pot and add some room temperature water. Shift all cooked rasgulla into it.
  30. Freshwater is necessary because they retain their shape when immersed in fresh water.
  31. Squeeze sponge in between your palm and soak into sugar syrup or honey syrup
  32. which we have prepared earlier for 1 hour.
  33. Spongy Rasgulla are ready to serve now or refrigerate them and serve later.
  34. The melt-in-your mouth texture of the rasgulla will make you crave to finish all at one go.
  35. Heavenly delicious spongy rasgulla could make you win hearts of your family.