Rasgulla, Bengali Rosogulla, Super Soft Rasgulla, Chena Rasgulla Recipe

Bengali Rasgulla

Preparation time- 45 mins
Serving- 4


  • Whole milk-1 ltr
  • Lemon-4 tbsp
  • Sugar-2 cup
  • Water-3 cup
  • Saffron (optional)- 1 pinch

For Chena:

  • Turn on the heat and boil the milk in pan.
  • When the milk start boiling, add the lemon juice.
  • When the milk begin to curdle,  increase the heat on medium flame and stir.
  • As soon the milk is completely curdled, turn off the heat  and stain the milk in cotton cloth.
  • Run cold water on it to remove the sour taste of lemon completely.
  • Squeeze it and hang the cotton cloth for 30 minutes.
  • You can also keep a heavy weight on cotton cloth to extract all the water.
  • Now the chena is ready to mash.
  • Knead it continuously for about 10-12 minutes, make small balls of equal size.

For Sugar Syrup:

  • Heat a pan, add two cups of sugar and three cups of water, let it boil.
  • When the syrup starts boiling, simmer the heat to the medium flame.
  • Boil it for another 15 mins, Stir in between to check the consistency of syrup.


  • Add the chena balls into sugar syrup when the syrup has become slightly thick.
  • Boil it on medium heat for five minutes ( Do not cover).
  • Simmer the heat and cook it for another 2-3 minutes.
  • When the Rasgulla will be almost double in size, turn off the heat.
  • Garnish with saffron and serve hot or cold.

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