Rasgulla (cottage cheese dumpling in sugar syrup) 2

You can’t live in Kolkata and not fall in love with ‘Rasogolla’. Every Bengali has a special place in their heart (and stomach) for this beautiful sweet. I haven’t heard of (let alone see or meet) a Bengali who doesn’t get excited if you mention rasgulla. This dish is special for me because of so many reasons… My husband loves it and the day I make them, he has the biggest possible smile. But my connection with rasgulla is since childhood. We lived in a small town and our next door neighbour were from Orissa. My neighbour aunty made rasgulla and shared a plate with us every time she made them. Oh my God, I have never eaten rasgulla better than what she made ever. I loved them so much, I learnt how to make them as a teenager. Since then, it has always been an integral part of my kitchen. Try the recipe, I am sure you will love them as much as we do.




Milk – 1 litre
Lemon juice – 2 tbsp
Sugar – 3 cups
Water – 4 cups
Plain flour – 1 tsp


  1. Place the milk in a thick bottom pan and bring to boil
  2. Pour in the lemon juice stirring continuously and turn off the heat. Let it sit for a minute. At this stage, the milk will curdle and whey separates from it
  3. Take a muslin cloth or cheese cloth into a colander and pour the curdled milk into it
  4. Squeeze out excess water and let the cottage cheese/chana cool completely. At this stage the cottage cheese will be very crumbly
  5. Put the cottage cheese into a food processor or mixie along with 1 tsp plain flour. Process until it comes together and is soft, about a minute (the flour is just to bind the cottage cheese together. Don’t add more than mentioned flour else the rasgullas will loose it’s taste)
  6. Make small balls with this chana
  7. In a thick bottom pan, add water and sugar together and bring to boil. Let the sugar dissolve completely
  8. Add the cottage cheese balls into the syrup and cover the pan. Simmer for 15-20 minutes until the rasgullas are cooked and almost double in size
  9. Serve while it’s still warm


  • Make sure you add just 1 tsp flour per litre of milk. Else, the rasgullas will loose its taste
  • You may knead the cottage cheese with hands but I find it time consuming and tedious. Also, using a food processor will give you uniform result
  • Do not overdo the cottage cheese in the food processor. Else, it will turn too soft and difficult to handle. Process it for just about a minute
  • The rasgullas stay fresh in the refrigerator for at lest 3-4 days. Just heat them briefly in a microwave before serving – heating makes them softer


Milk curdles and whey seperates

Milk curdles and whey separates


Process the cottage cheese/chena in food processor or mixer

Process the cottage cheese/chana in food processor or mixer


Make small balls with chana

Make small balls with chana


Boil them in sugar syrup

Boil them in sugar syrup


The rasgullas double in size once done

The rasgullas double in size once done


Leave a comment

Your email address will not be published. Required fields are marked *

2 thoughts on “Rasgulla (cottage cheese dumpling in sugar syrup)