Rasgulla is one of the most popular Indian sweets. Learn how to make soft and spongy Rasgulla with step by step picture. It is so soft, spongy and just melt in the mouth.

These white beauties is one of my favourite sweet. I have made this several times and it never fails. This is a no fail recipe. A perfect recipe for beginners.

These are made of homemade paneer/cheese by curdling the milk. The chenna / cheese collected by curdling the milk is then kneaded into a dough and the dough is rolled into tiny balls and cooked in sugar syrup.

These festive season make this for your family and your guest and get impressed. I hope you like the recipe, please do share your thoughts about the recipe with me!


Baked Rasgulla


Mango Rasmalai

Rasmalai Tart

Colourful Sweet Boondi

Sooji Ka Halwa

Tricolor Semiya Payasam

Steamed Mango Yogurt

Bread Dates Halwa

Milk Cake / Kalakand

Kadalai Paruppu Payasam


Mixed Fruit & Nuts Kheer

Chak Hao Kheer/Black Rice Cake

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Preparation time – 20 mins

Cooking time – 15 mins

Serves – 4

Ingredients to make rasgulla:
Whole milk – 1 litre
Curd – ½ cup
Ice cold water – 1 litre
Sugar – 1 cup
Water – 2 cups
Cardamom powder – ¼ tsp

Step by step pictorial instructions to make rasgulla:

In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.

Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. I squeezed it nicely and drain off the water.

Now knead the cheese well to make into a smooth dough for about 10 mins.

Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup.

Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.

Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.

Remove from heat and serve warm or chill in refrigerator and serve.

Well, if you make this easy rasgulla, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

16 thoughts on “Rasgulla recipe / How to make soft spongy Rasgulla 

  1. Hey,
    Thanks for amazing article on Rasgulla I heard and saw many rasgulla recipe but never saw like this its kind new thing for me HAHHA

    I will be trying this in upcoming weekend because I have invited some guests in my
    home so it will be better to serve them this amazing recipe

    but can you please clear my one question that is it possible to use
    persian saffronin it ? or not ? IF yes !
    then how much, I got this persian saffron in good amount after comparing of market leverl saffron price

    please reply I will be waiting

    Thanks Debra

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