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Rosogolla is a palatable soft, spongy and juicy dessert which is made of Chenna balls. Soft & Spongy Rasgulla .Bengali in taste and joy. Bengali food is highly valued not only in India but also in many parts of the world outside India. Similarly, Bengal has become famous in the world for its many delicious sweets. Rasgolla’s name first comes to mind when you hear the name of Bengali sweet. Today we will learn how to make Rosogolla very easily at home. Recipe is written below:

Preparation Time : 30 minutes
Cooking time : 20 minutes
Total time : 50 minutes
Servings : 5 Persons


  • 1 litre full fat Milk
  • 1 Lemon
  • 1 teaspoon fine Rawa (Semolina)
  • 2 Cardamoms
  • 2 cups Sugar
  • 4 cups of Water.

For preparing Chenna:

  • Take the milk in a heavy bottom pan
  • Put the flame in medium high and let the milk boil. While boiling the milk, put the flame in
    medium and stir occasionally. Otherwise, the milk will stick to the bottom of the pan and a
    burning smell will get into the milk.
  • Put the flame in lowest.
  • On the other side, cut the Lemon into two pieces.
  • Squeeze out the Lemon juice in a bowl.
  • Make sure no pulps and seeds are there in the juice.
  • Add the Lemon juice slowly into the milk (Step 3).
  • Stir it slowly and let the milk curdle.
  • Stir for 1-2 minutes in lowest flame.
  • On the other hand, place a colander in the sink of kitchen and put a Muslin cloth on the
  • While the water gets separated from the curdled milk, switch off the flame.
  • Pour the curdled milk immediately to the Muslin cloth. You need to be fast in this step
    otherwise Chenna will get overcooked.
  • With the help of a spatula, stir the Chenna gently for a minute to cool it off.
  • Gather the corners of the cloth.
  • Put the Chenna into the running water.
  • Rinse the Chenna carefully over the cloth, water should not go directly into the Chenna. This
    helps to remove the Lemon flavour off the Chenna and the Chenna would also become cool.
  • Squeeze the excess water very delicately 2-3 times. Don’t over squeeze the Chenna. If the
    Chenna becomes dry, then Rasgullas will be hard.
  • Then tie a tight knot of the cloth.
  • Hang the Chenna for 30 minutes.

For making the sugar syrup:

  • Add water and sugar into a large pan with wide neck and put the flame on high.
  • Add Cardamoms and stir the syrup occasionally
  • Once it starts boiling check whether it has any dirt inside the syrup.
  • If you observe any dirt then add 1-2 tablespoons milk.
  • While the syrup starts boiling, the dirt will come on the top like froth.
  • Discard the dirt with the help of a spoon.
  • Don’t overboil the syrup, it may become thick.
  • For making the Chenna balls
  • After 30 minutes put the Chenna on a large plate.
  • Break the Chenna with the help of fingers
  • Add 1 teaspoon fine Semolina
  • Put the pressure of your palm to break the grains of Chenna. Gather them at a place and again
    knead in the same process for 4-5 minutes.
  • Knead the Chenna until the dough becomes soft and smooth.
  • Divide the dough into 11-12 equal portions.
  • Take one small portion at a time in your hand and fist your hand repetitively by rotating the
    Chenna portion.
  • This process helps the body of the Chenna portions to become smooth.
  • With the help of your two hands, roll the Chenna portion in between your palm and make a
    smooth round ball.
    For cooking the balls in sugar syrup:
  • Dunk the Chenna balls into the boiling sugar syrup one by one immediately
  • If the flame is too big then put the flame in medium and if the flame is normal, then put the
    flame on high.
  • Cover the pan and let them cook for 10 minutes.
  • Don’t stir the Rasgullas. They are very soft and may break. While they get boiled in the sugar
    syrup, they will rotate automatically.
  • After 10 minutes, the size of the balls will get doubled.
  • Put the flame in low and cook for another 6-8 minutes
  • Take a glass of water and add one Rasgulla into the glass. If the rasgulla touches the bottom,
    then the Rasgulla is done. If the Rasgulla floats in water, then need to be cooked for some
    more time and again go for the glass test.
  • Switch off the flame and transfer the covered pan on a grill to rest.
  • Allow the Rasgullas to cool down for an hour.
  • Take the Rasgullas out in a serving bowl with some sugar syrup and serve immediately.
    Serving Suggestion: cool it and serve.Chill and enjoy.
    Variation Tip:
  • when boil milk properly add with beetroot juice. Then switch off the gas & make it cool
    for 5 mins. Then add viniger to make paneer.This is the procedure of making colourful red rasgullas.
  • After making paneer we can follow the rest processes.
  • Nutrition:
  • One Rasgulla gives 106 calories. Out of which carbohydrates comprise 59 calories, proteins account
  • for 10 calories and remaining calories come from fat which is 30 calories. One serving of Rasgulla
  • provides about 5 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.
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