Rasgulla ( Mithai)

Rasgulla, melt in the mouth Bengali delicacy.

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

Added to 1293 cookbooks   This recipe has been viewed 504150 times

The famous Bengali sweet with its history of more than a century has crossed the boundaries of culture, caste and creed. It is relished almost everywhere in India and has been popularised abroad as well. Making rasgulla is an art and comes with practice.

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Rasgulla ( Mithai) recipe - How to make Rasgulla ( Mithai)

Preparation Time:    Cooking Time:    Total Time:     Makes 16 servings
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For The Chenna
2 1/2 cups ( 1/2 litre) cow’s milk
2 1/2 cups ( 1/2 litre) buffalo’s milk
1 1/2 tbsp lemon juice

Other Ingredients
1 cup sugar
For the chenna

  1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
  2. Switch of the flame and wait for 1 minute, while stirring occasionally.
  3. Add the lemon juice gradually and keep stirring gently.
  4. Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
  5. Strain using a muslin cloth. Discard or store the whey.
  6. Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
  7. Tie and hang for 30 minutes for the extra water to drain out.

How to proceed

  1. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
  2. Meanwhile, squeeze the muslin cloth to drain any more water remaining.
  3. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
  4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
  5. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
  6. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
  7. Remove gently into a bowl, refrigerate and serve chilled.

Handy tip:

  1. If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.

Nutrient values (Abbrv) per serving
Energy121 cal
Protein2.7 g
Carbohydrates15 g
Fiber0 g
Fat4.1 g
Cholesterol10 mg
Sodium11.9 mg

RECIPE SOURCE : MithaiBuy this cookbook

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Rasgulla ( Mithai)
 on 02 Aug 17 08:14 AM

i tried the recipe. and i loved it. so easy to make. and delicious. couldn''t believe myself that I can make rasgullas at home. thank you so much
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Tarla Dalal    Well done!! Super job.
16 Apr 18 03:51 PM
Rasgulla ( Mithai)
 on 28 Jun 17 12:24 PM

mam I tried my best following ur instructions but the was so many issues like firstly i added 1 cup sugar with 4 cup water but the syrup was not dense as found in market and secondly the paneer wasn''t enough spongy and it was flatened.plz advise me do my mistake
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Tarla Dalal    Hi, Kindly watch the video it will give you a better understanding. Happy Cooking !! https://www.youtube.com/watch?v=CIHv_jgdTqw
28 Jun 17 03:08 PM
Rasgulla ( Mithai)
 on 15 May 17 10:01 PM

I tried this recipe my rasgullason were bit flat taste was good they were soft and sponge
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Tarla Dalal    1) If you got flat or shapeless rasgullas, it is because they aren’t getting enough space to expand. Pick a bigger pot or make your rasgulla in multiple batches. Rasgullas need plenty of space in the syrup to expand and keep their round 2) If the syrup is less or there are too many balls crowding the pot, rasgullas will either become flat or lose their shape. 3) Too thick syrup will also make flat rasgullas Surely try one more time and share your feedback. Happy Cooking!!!
16 May 17 09:01 AM
Rasgulla ( Mithai)
 on 15 Feb 17 08:06 PM

Maam i tried d recipie. although it tastes good bt the problem i faced is that d rasgulla is not as spongy as the market one is. plus while steaming d rasgullas start breaking from sides.
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Tarla Dalal    Hi Aanchal,firstly the kneading of the rasgulla dough is very important. Secondly, the rasgullas are to be cooked on slow flame and not high at all. Thirdly, it is very important to cover with a lid and keep it aside for 15 minutes after cooking. Do try and let us know your feedback. Happy Cooking!!!
16 Feb 17 03:40 PM
Rasgulla ( Mithai)
 on 10 Dec 16 12:35 PM

Madam I vl give full points to this recipe but I hv gone thru the earlier comments and I too face the same problem, as of shrinking rasgullas and flattened ones,moreover I hv one more query that v don''t get too much pores also as of the rasgullas available in market plz help me to find my mistakes so that I get exactly the same rasgullas as available in the market
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Tarla Dalal    Hi, to get perfect rasgullas, there will be little trouble as making mithai is an art.. the small tips said.. follow them one more time.. follow the steps exactly.. and i am sure you will get perfect rasgullas.. the water boiling and kneading of the paneer is very very important..
10 Dec 16 05:15 PM
Rasgulla ( Mithai)
 on 29 Aug 16 03:45 PM

Tarlaji I kneaded paneer well.there were no lumps and was so softened.made perfect round balls out of it.but finally after resting in sugar syrup their shape is like rasmalai.but they are extreme soft and spongy and just melted in mouth.so yummy.tell me tips to get perfect rasgulla shape.can I cook them in large kadhai with lead passing air?
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Tarla Dalal    Hi Swati, There could be a small error which mite have happened, make sure the water is rolling and boiling when you put the rasgullas in the syrup.. this is also an important step.. which will help to keep the shape of the rasgulla firm.. Watch our video.. for more detail. https://www.youtube.com/watch?v=CIHv_jgdTqw
30 Aug 16 11:31 AM
Rasgulla ( Mithai)
 on 28 Aug 16 07:48 PM

Tarlaji, I followed ur recepie word to word but finally when I looked in the cooker I found that the shape of rasgullas are flattened and they stick each other and form a circle in the cooker.i take them out and seperate them but their shape is nor round.whats the reason behind that and what to do for correction?pls reply.
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Tarla Dalal    Hi Swati, to make perfect rasgullas.. is an art. The important step is to knead the paneer well.. How well you knead the paneer.. the perfect rasgullas you get.. to give you more details.. you can watch our video.. here is the link.. https://www.youtube.com/watch?v=CIHv_jgdTqw
29 Aug 16 12:10 PM
Rasgulla ( Mithai)
 on 22 Aug 16 11:43 AM

Its been umpteenth times that i have made rasgullas over the past 1 month after trying this recipe. The Rasgullas were so extremely soft and spongy that people at home couldnt believe that these were home made. I just made 1 variation of using only Pure Desi Cow''s milk. I have faced a small problem...when the Rasgulla are put in the hot syrup they expand in size but after the gas is switched off as per instrctions of recipe they shrink again (not completely but to some extent ) Could you give me a solution for this problem
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Tarla Dalal    Hi Chitra, Thank you.. and great to know that the recipe has been working for you so well. Ok now your query of shrinking of rasgulla. as the rasgullas boil all the pores open and and it the sugar syrup is soaked up.. as you switch of the flame.. the outer pores closes.. and shrinking it little.. and it is fine if slightly it is shrinking.. If you have more doubts about the making of rasgulla you can watch our video, here is the link https://www.youtube.com/watch?v=CIHv_jgdTqw
24 Aug 16 02:06 PM