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bengali chenna rasbari
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4.82 from 223 votes

mini rasgulla recipe | bengali chenna rasbari | angoor rasgulla

easy mini rasgulla recipe | bengali chenna rasbari | angoor rasgulla
Course sweet
Cuisine bengali
Keyword mini rasgulla recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 50 pieces
Calories 24kcal


  • 2 litre milk
  • 3 tbsp lemon juice
  • cup sugar
  • 2 pods cardamom
  • cup water


how to prepare chenna for rasgulla:

  • firstly, get 2 litre to a boil stirring in between to prevent from burning.
  • add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
  • add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
  • drain off the water over cheesecloth. you can use any clean cloth here.
  • rinse with cold water to remove sourness and stop cooking.
  • squeeze the paneer gently and hang for 1 hour.
  • now take the moist paneer and crumble gently.
  • using the palm, start to knead gently.
  • knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
  • pinch a small ball sized chenna and prepare smooth crack free balls.
  • keep the paneer ball aside and cover with a moist cloth.

how to boil rasgulla in sugar syrup:

  • firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water.
  • stir and dissolve sugar.
  • now boil the water for 5 minutes or until the syrup turns slightly sticky.
  • drop in prepared paneer ball keeping the flame on high.
  • cover and boil for 10 minutes or until the size of ball doubles.
  • drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.
  • finally, enjoy rasgulla with sugar syrup.


Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg