Soft & Spongy Bengali Rasagulla Recipe

If you’ve ever dreamed of making soft, spongy, and juicy Bengali Rasgulla at home, this recipe is your ultimate guide! Learn how to prepare the perfect chenna, cook it in light sugar syrup, and master the texture that makes this Bengali sweet melt in your mouth. This step-by-step tutorial ensures you get soft and bouncy rasgullas every single time, just like authentic Kolkata sweet shops. In this post, you’ll discover the secret to perfectly spongy rasgullas,

common mistakes to avoid, and pro tips for getting that beautiful syrupy shine. Whether it’s for festivals, celebrations, or weekend treats, this traditional Bengali dessert is sure to impress your family and friends. Learn how to make Soft & Spongy Bengali Rasagulla Recipe.

more recipes:

Bengali luchi puri / how to make luchi

kalakand recipe with condensed milk /kesar kalakand burfi

langar ki dal /easy punjabi amritsari dal

bhapa doi with condensed milk / mishti doi

watch it in youtube:

Soft & Spongy Bengali Rasagulla Recipe

Ingredients:

Milk (packet cow’s milk) – 1 litre

Lemon juice – 2 tbsp + 2 tbsp water

Sugar – 2 cups (500 g)

Water – 5 cups

Cardamom – 4–5 nos

Saffron – few strands (optional)

Method:

1.Boil milk — when it rises, switch off & add lemon juice mixed with water.
2.Once curdled, strain in muslin cloth & wash with cold water.
3.Hang for 20 mins to drain water completely.
4.Knead the paneer till smooth & make small, crack-free balls.
5.In another pot, boil water + sugar + cardamom.
6.Add the balls, cover & cook 15 mins — they double in size!
7.Garnish with saffron & enjoy soft, juicy Rasgullas!

Soft & Spongy Bengali Rasagulla Recipe

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Total Time 1 hour hr

Servings: 5

Course: sweet

Cuisine: NorthIndian

Ingredients Method Notes

Ingredients

  

• Milk (packet cow's milk) – 1 litre

  Lemon juice – 2 tbsp + 2 tbsp water

  Sugar – 2 cups (500 g)

  Water – 5 cups

  Cardamom – 4–5 nos

  Saffron – few strands (optional)

Method

 

1. Boil milk — when it rises, switch off & add lemon juice mixed with water.

   2.Once curdled, strain in muslin cloth & wash with cold water.

   3.Hang for 20 mins to drain water completely.

   4.Knead the paneer till smooth & make small, crack-free balls.

   5.In another pot, boil water + sugar + cardamom.

   6.Add the balls, cover & cook 15 mins — they double in size!

   7.Garnish with saffron & enjoy soft, juicy Rasgullas!
   

Notes

• Knead the paneer till it’s smooth — no cracks!
• Always cook in boiling syrup.
• Keep the rasgullas in syrup to stay juicy and soft.