Soft & spongy homemade rasgullas prepared using only 4 ingredients that are usually available at home.

Time: 30 minutes


Serves: Makes 10-12 Rasgullas

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  1. 1 litre full-fat milk
  2. 2-3 tablespoons lemon juice
  3. 1 cup sugar
  4. 4 cups water
  5. 1 tablespoon rose water (optional)


  1. Take milk in a heavy-bottomed pan and bring it to a boil.
  2. Once the milk comes to a boil, add the lemon juice slowly while stirring continuously till the milk curdles. When the milk curdles, you will see the chenna floating on whey (light green water). Turn off the heat.
  3. Strain the curdled milk using a sieve lined with muslin cloth. Run cold water through it to stop it from cooking further and to get rid of the sourness from lemon juice.
  4. Squeeze out the excess water from the muslin cloth.
  5. Take the chenna out of the muslin cloth and knead it for 8-10minutes or till it turns into a very smooth dough.
  6. Divide this dough into 10-12 equal portions.
  7. Roll each portion of dough into a smooth ball. Place these balls in a dish and cover them so that they don't dry out till you prepare the sugar syrup.
  8. Combine 1 cup sugar and 4 cups water in a large pan. Cook on high heat till it comes to a boil and the sugar gets dissolved in water.
  9. Add the chenna balls to the boiling sugar syrup. Cover the pan and cook on high heat for 18 minutes. Do not reduce the heat or uncover the pan at any point while the chenna balls are getting cooked.
  10. After 18 minutes, turn off the heat and transfer the rasgullas along with the sugar syrup into a broad serving bowl. Let them cool to room temperature.
  11. Once cooled, add rose water and refrigerate for 2 hours or more before serving.

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