Rasgulla is syrupy dessert popular in the Indian subcontinent and regions. Loved by all , the  traditional Bengali sweet.  Happy Diwali


  • 1 litre Milkrasgulla
  • Sugar 1 1/2 cups
  • Lemon juice 4 table spoon
  • Rose Water  2 teaspoon
  • Green cardamom powder 1 teaspoon
  • Water 4 cups


Take milk in  heavy bottomed pan, when Boiling  starts slow the heat. Now add lemon juice and keep stirring till milk curdles. Now takes strainer , lined with muslin cloth and pour the curdled milk in it. Wash it with running water to remove the smell of lemon and sourness. Then squeezed the excess water and hang it for 30-40 minutes. Now chenna is ready . Take out the chenna( cottage cheese) in a plate and mix green cardamom powder, mash and knead it for 8-10 minutes to  make  a smooth dough. Now make a equal size small balls without any crack.Cover it with cloth .

Sugar Syrup 

Take sugar and water in a pan and bring it to boil for 7-8 minutes and add Rose water.  Then add  chenna  balls in Sugar syrup ,cover and cook for 15 minutes on medium or medium to high heat. Let it cool down completely .  Serve chilled and enjoy soft and spongy Rasgulla