Milk Sweet (Rasagulla) Simple Recipe | Soft, Spongy & Delicious Bengali Dessert

Introduction

Rasagulla, also known as Rasgulla, is a popular Indian dessert made from soft chenna (curdled milk solids) cooked in light sugar syrup until juicy and spongy. Originally from Bengal, this sweet has found love across all of India and is often served during festivals, celebrations, and special occasions.

What makes rasagullas so loved is their melt-in-mouth texture and subtle sweetness that’s not overpowering. They're made using just a few basic ingredients like milk, lemon juice, and sugar – no maida or preservatives! If you've never made them at home, this simple rasagulla recipe is a great place to start. Follow the step-by-step instructions to achieve soft, fluffy, and perfectly round rasagullas in your own kitchen.

Ingredients

1 liter full-fat milk
2 tbsp lemon juice or vinegar
1 cup sugar
4 cups water
2–3 green cardamom pods (optional)
1 tsp rose water or kewra essence (optional)
Ice cubes or cold water (to stop curdling)
Fine muslin cloth or cotton cloth for straining
1 tsp semolina (optional, helps in binding)
Few saffron strands (for garnish, optional)

Instructions

Boil milk in a heavy-bottomed pan. Once it starts boiling, reduce flame and add lemon juice gradually.
Stir until the milk curdles and whey separates. Turn off the flame.
Strain using a muslin cloth and rinse chenna under cold water to remove sourness.
Tie the cloth and hang for 30 minutes to drain excess water.
Knead the chenna on a plate for 8–10 minutes till it becomes smooth and soft.
Add semolina if using, and make smooth, crack-free balls.
In another pot, bring sugar and water to a boil. Add cardamom and gently drop the chenna balls.
Cover and cook for 15–18 minutes on medium heat. The balls will double in size.
Switch off heat and let them cool. Add rose water once cooled for aroma.
Serve chilled or at room temperature, garnished with saffron strands if desired.

Tips & Variations

Use only full-fat milk for soft and rich rasagullas.
Don't over-dry chenna — slight moisture ensures soft texture.
Knead thoroughly for best results – it’s the secret to sponginess.
Add saffron or cardamom for a festive touch.
For rose-flavored rasgullas, use rose water in the syrup.
Don’t overcrowd the pot — use a wide pan for even cooking.

Health Benefits:

Rich in Protein: Made from chenna (milk solids), rasagullas offer a good dose of protein.
Calcium Boost: Supports strong bones and teeth thanks to milk base.
Low in Fat (Homemade): When made with minimal sugar, it's lighter than most Indian sweets.
Preservative-Free: No chemicals or artificial flavors when made at home.
Gluten-Free: Suitable for those with gluten intolerance.

Conclusion

Rasagulla is more than just a dessert – it’s a symbol of celebration, comfort, and homemade goodness. With just a few ingredients and a little patience, you can recreate this melt-in-mouth sweet at home.

Try this recipe and surprise your family with a fresh batch of soft, spongy rasagullas!

Tags: rasagulla, milk sweet, bengali dessert, chenna recipe, Indian sweets, homemade rasgulla, easy sweet recipes, festive desserts