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Rasgulla (Spongy Bengali Milk Sweet)

Rasgulla (Spongy Bengali Milk Sweet)

Soft, spongy milk balls made from fresh chenna and simmered in a light cardamom sugar syrup. A gentle Bengali sweet for special occasions.

2-3y+

25 min prep · 110 min cook · 135 min total · 18 servings

Milk

Ingredients

  • 1 l milk, whole milk4.23 cup milk, whole milk
  • 30 ml lemon juice, freshly squeezed2.03 tbsp lemon juice, freshly squeezed
  • 1 l ice water4.23 cup ice water
  • 360 ml sugar1.52 cup sugar
  • 960 ml water4.06 cup water
  • 3 each green cardamom pod, lightly crushed
  • 2.5 ml rose water0.51 tsp rose water
  • saffron (for serving), a few strands for garnish

Steps

Make the Chenna

  1. Bring the milk to a boil in a large pot over medium heat, stirring now and then so it does not catch on the bottom.
  2. Reduce the heat to low, add the lemon juice, and stir gently until the milk separates into soft curds and clear whey.
  3. Switch off the heat and rest for 2 minutes, then pour in the ice water to stop the curds from cooking further.
  4. Line a colander with a thin cloth, drain the curds, and rinse under running water to wash away the sour taste.
  5. Gather the cloth, squeeze out the whey, then hang for 1 to 1.5 hours until the chenna is crumbly and no longer wet.

Shape the Balls

  1. Knead the chenna on a clean surface for about 3 minutes until smooth and no longer grainy, without letting it turn greasy.
  2. Pinch off small portions and roll into tiny smooth balls, keeping them small since they double in size while cooking.

Make the Syrup and Cook

  1. Add the sugar, water, and cardamom pods to a wide pot, stir to dissolve, and bring to a boil over medium heat.
  2. (Optional) Stir the rose water into the syrup for a gentle floral aroma.
  3. Remove the cardamom pods, then bring the syrup back to a rolling boil over medium heat.
  4. Gently lower the balls into the boiling syrup one at a time, then cover the pot immediately.
  5. Cook on medium heat for 9 to 10 minutes, keeping the syrup bubbling steadily and adjusting the heat as needed.
  6. After 5 minutes, gently stir the syrup once with a skewer without touching the balls, then cover the pot again.
  7. Remove the pot from the heat and keep the lid closed for at least 20 minutes so the rasgulla stay puffy.
  8. Let the rasgulla cool completely in the syrup, then serve chilled, adding a little saffron on top if you like.

Nutrition

Calories
35
Protein
1g
Fat
1g
Carbs
3g

Tips by age

2-3y

Offer this only as an occasional treat given the sugar. Gently squeeze out excess syrup and cut one small rasgulla into tiny bite-size pieces.

Choking safety: Whole round rasgulla are a choking hazard. Quarter them into small soft pieces before serving.

3-5y

Serve as an occasional sweet. Cut a rasgulla into halves or quarters and let excess syrup drip off so it is easier to handle.

Choking safety: Cut the springy balls into smaller pieces so they are easy to chew and swallow.

5-8y

Serve a whole rasgulla cut in half as an occasional dessert, alongside a little of the syrup.

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