Rasgulla Recipe / Bengali Rasgulla / How To Make Rasgulla / Rossogolla

Rasgulla Recipe is made by using milk and almond. Rasgulla is a traditional Bengali sweet. This sweets are usually prepared during festival occasions.

  •  Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Yield: 3
  • Skill Level: Medium


  • Cow’s Milk – 1 Ltrs.
  • Lemon Juice – 2 tbsp
  • Maida Flour – 1 tbsp
  • Sugar – 1 cup
  • Water – 3-4 cup
  • Almond (chopped) – 2-3 tbsp


  • For making chena:—-
  • Boil the milk in a pan, when milk is boiled, add lemon juice or vinegar and as soon as you add lemon juice, The curd will start separating from the whey, turn off the heat.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the chena in a muslin cloth, rinse under cold water and squeeze well and this process takes out the sourness from the lemon, keep it aside.
  • Take out chena in plate, mash it chena with help of your hands for 7-8 min or add into grinder and grind it for 6 min.
  • Knead it make it soft and smooth dough.
  • Divide the chena in 10-12 parts and make lemon size balls with the chenna and keep it aside.
  • Heat the 21/2 cup of water in pressure cooker on high heat, add sugar and stir it till sugar melts.
  • When the syrup is boiled, sugar is melted and put each ball one at a time in the syrup and leave some space for the rasgulla to swell and they will double in size.
  • Covered and cook on low flame for 12-15 min.
  • Now turn off the gas and allow to cool.
  • Take out rasgulla in any big bowl along with sugar syrup.
  • Garnish with almond.
  • Serve hot or cold.
RASGULLA RECIPE was last modified: February 5th, 2015 by Authentic Indian Vegetarian Recipes