Rasgulla Recipe | Spongy Rasgulla Recipe
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  • 1 cup sugar add to 5 cup water). For cooking chena take deep broad vessel and put only few balls because chena expands during cooking and almost become double in size, so keep this in mind while choosing the vessel. I have not used pressure cooker in this recipe because I can’t see what’s happening inside. I have used a sauce pan with transparent lid as I love to watch my rasgulla puffing
  • 5 cups full fat milk
  • 2 to 3 tbsp lemon juice, add as required
  • 1 cups sugar for boiling rasgulla + 1 ½ cups sugar for Sugar syrup
  • 5 cups water for boiling rasgulla + 3 cups water for Sugar syrup
  • 1 tsp corn starch
  • 1 tbsp kewra water
  • ½ tsp cardamom powder (elaichi powder)



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