How to Make Rasgulla at Home


The two versions of rasgulla are Bengali rasgulla, also known as white rasgulla, which consists of simmered paneer, a type of farmers cheese, and Indian and Mauritian rasgulla, or brown rasgulla, which comprises fried milk-and-flour-based dough served in caramelized syrup. You can use any type of milk for both forms except Ultra-High-Temperature processed, or UHT milk.

Things You'll Need

  • Milk
  • Cheesecloth
  • Aromatics, such as rosewater and cardamom pods
  • Instant-read thermometer


  • Heat the milk in a heavy-bottomed pot until it reaches between 195 and 200 degrees Fahrenheit, stirring frequently; if you don't have a thermometer, heat the milk until it foams on top. You need 1/2 gallon, or 1 part, milk to make 6 to 8 rasgulla.

  • Take the pot of the stove. Stir in 1/2 part lemon juice or white vinegar and a pinch of salt and let the milk coagulate for 10 minutes.

  • Strain the curds into a sieve lined with a couple layers of cheesecloth set over the sink. If you want to reserve the water -- which is packed with whey protein -- for a beverage, store it in the refrigerator for up to 24 hours.

  • Bring the cheesecloth together around the paneer and twist it to wring the water from it. Set the paneer aside.

White Rasgulla

  • Transfer the paneer to a lightly floured surface and knead it until smooth. Use only 1 teaspoon of flour for dusting the work surface for each batch of rasgulla.

  • Add a couple pinches, or about 1 teaspoon of flour, for every batch of paneer. Mash the flour into the paneer with the spatula to mix.

  • Add equal parts sugar and water to a heavy-bottomed pot; you need the sugar water about 2 inches deep. Add whole spices and flavorings -- rosewater and cardamom pods are traditional -- to the water to infuse the rasgulla with aroma while it simmers.

  • Bring the sugar water to a low simmer. Roll the paneer into 1- to 1/2-inch spheres, or about the size of meatballs. You want a smooth, crack-free surface on the rasgulla.

  • Lower the rasgulla gently into the simmering water and cover. Simmer the rasgulla for about 10 minutes; turn off the heat and let the rasgulla steam until puffed, about 10 more minutes.

  • Transfer the rasgulla to a serving dish or storage container and let them reach room temperature. Pour the sugar water over the rasgulla and chill them in the refrigerator for about 1 hour before serving.

Brown Rasgulla

  • Add equal parts sugar and water to a heavy-bottomed pot; you need about 1 1/2 cups of each per batch of dark rasgulla. Add whole spices and flavorings -- rosewater and cardamom pods are traditional -- to the water to infuse the rasgulla with aroma as it cooks.

  • Simmer the sugar water until it darkens, about 10 minutes, and set the heat to low.

  • Mix 1 part flour and 4 parts milk powder along with a scant pinch of baking soda in a mixing bowl using a whisk. Mix 1 part butter into the mix by hand until combined.

  • Add 1 part milk to the mix in two parts. Add half and mix it in by by hand to form a wet dough; allow 5 minutes for the mix to absorb it. Check the consistency; it should be slightly tacky, but not excessively sticky. Add the remaining milk if needed.

  • Roll the rasgulla into 1- to 1 1/2-inch spheres. Heat 1 to 1 1/2 inches of vegetable oil in a heavy-bottomed pan over medium heat until it reaches 350 F.

  • Lower the rasgulla in the oil using a slotted spoon. Fry the rasgulla until golden brown, about 3 or 4 minutes, and transfer them to a plate lined with paper towels.

  • Let the rasgulla cool to room temperature. Take the syrup off the stove. Place the rasgulla in the syrup and let them soak for 10 minutes before serving.

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  • Photo Credit sahilu/iStock/Getty Images
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