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rasgulla recipe
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4.8 from 176 votes

rasgulla recipe | bengali rosogulla | how to make sponge rasgulla

easy rasgulla recipe | bengali rosogulla | how to make sponge rasgulla
Course sweet
Cuisine bengali
Keyword rasgulla recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 17 rasgulla


  • 2 litre milk full cream
  • 2 tbsp lemon juice
  • 1 cup sugar
  • 5 cup water
  • 3 pod cardamom


  • firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
  • once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
  • stir until the milk curdles keeping the flame on low to medium.
  • do not boil further once water separates completely.
  • drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
  • squeeze off the water completely. be careful as the curdled milk will be very hot.
  • rinse off the curdled milk with fresh water to remove sourness from lemon juice.
  • squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
  • hang for 1 hour making sure the water is drained completely, yet remain the moisture.
  • after 1 hour, start to mash the paneer for 5 minutes.
  • mash the paneer till it turns out smooth texture without any grains of paneer.
  • now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
  • in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
  • stir and dissolve the sugar completely.
  • now boil the water for 5 minutes.
  • drop in rolled paneer balls one by one into boiling sugar water.
  • cover and boil for 10 minutes or until rasgulla doubles in size.
  • now drop into ice-cold water immediately, to prevent from shrinking in size.
  • once cooled completely, take into a serving bowl and pour in leftover sugar water.
  • finally, enjoy rasgulla chilled or as it is.