Degchi
Soft, spongy balls of fresh cheese curd, boiled in light sugar syrup until they double in size. A Bengali icon with centuries of rivalry over its true birthplace, served chilled and dripping with syrup.
Quick answer: 55 min in total · serves 6 · main ingredients: Milk, Lemon, All-purpose flour, Sugar · amounts in metric and US
Ingredients
- 1 l 4.2 cup Milk, full-fat, for chhena
- 3 tbsp 3 tbsp Lemon, juice, to curdle milk
- 1 tsp 1 tsp All-purpose flour
- 300 g 1.5 cup Sugar, for syrup
- 2 pc 2 pc Cardamom, crushed, for syrup (Optional)
Steps
Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.
- Bring the milk to a boil, then add lemon juice gradually, stirring, until it fully curdles into chhena and clear greenish whey.
- Pour through a muslin cloth, rinse the chhena under cold water to remove the sour taste, and hang to drain for 30 minutes.⏱ Draining chhena · 30 min
- Knead the chhena with flour on a smooth surface for 8–10 minutes until completely smooth and grease-free.⏱ Kneading chhena · 9 min
- Shape into smooth, crack-free balls.
- Boil sugar and water with crushed cardamom into a light syrup in a wide pot.⏱ Making syrup · 5 min
- Gently drop in the balls and boil on high heat with the lid on for 15 minutes, until they double in size.⏱ Boiling rasgulla · 15 min
- Cool completely, then chill in the syrup for at least 2 hours before serving.⏱ Chilling · 120 min
Cook this in the app — get Degchi on Google Play
Get it on Google PlayNot sure you have everything? Check this against your pantry
Frequently asked questions
How long does Rasgulla take?
55 minutes in total: about 30 minutes of prep and 25 minutes of cooking.
Is Rasgulla hard to make?
Degchi rates it hard. The method has 7 steps, and 5 of them have a timer you can start on this page.
How many people does Rasgulla serve?
This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Rasgulla halal, vegetarian or eggless?
It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Rasgulla?
Fresh items you will probably need to buy: milk, lemon. Lentils, grains and other dry goods: all-purpose flour, sugar.
Any tips for making Rasgulla?
Boiling with the lid tightly closed traps steam pressure, which is exactly what makes the rasgullas puff up and double in size.
Notes and questions
No notes yet. Ask a question about this recipe, share a tip, or tell us if something needs fixing. Our team reads every note before it appears.
Ask a question or add a note
This recipe in other languages
Used in these posts
Rasgulla vs Roshogolla vs Chomchom vs Sandesh
Four Bengali-style milk sweets, one starting point. The difference is in how long you knead the chhena, whether it meets syrup, and how it is shaped.
Sugar Syrup for Mithai: One-String, Thin and Sticky Explained
Most mithai failures start in the syrup pan. What ek taar means, how to test it with a spoon, and which sweet needs thin syrup, thick syrup or none at all.
Carrying Mithai: How to Pack Sweets for a Trip or a Gift
A box of sweets in a hot car is a bad idea for some mithai and fine for others. Here is which sweets travel, how to pack the syrupy ones, and when to use a cooler bag.
How to Plan a Homemade Mithai Box for Diwali or Eid
A homemade mithai gift box lives or dies on choosing sweets that survive the trip. Here is which recipes to pick, how much each makes, and a three-day order of work.
Jalebi at Home: Batter, Syrup and Why They Go Limp
Crisp jalebi depends on two temperatures and one thickness. Learn those three and the swirl is just practice.
Rasmalai at Home: Soft Chenna Discs That Don't Turn Rubbery
Rasmalai is milk, acid, a gentle simmer and more milk. Four small decisions decide whether the discs are cloud-soft or rubber.
Popular home recipes
More with milk More with flour