Rasgulla—also known as Rasbari in some regions—is one of the most iconic Bengali sweets, loved for its pillowy-soft texture and juicy sweetness. Though rasgullas look simple, achieving the perfect spongy texture requires technique, the right kneading method, and proper syrup consistency. After several trials, I’ve perfected this recipe, and today I’m sharing all the secret halwai tips you need to make rasgullas that never break, never turn rubbery, and always fluff up beautifully.
Let’s get started!
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Ingredients
For Making Chena
- Fresh cow’s milk – 2 liters
- Vinegar – 2 tbsp (or lemon juice)
- Water – ½ cup
For Sugar Syrup
- Sugar – 2 cups
- Water – 1.6 liters (approx. 12 cups total water including the earlier portion)
- Cardamom – 4
For Flour Water Mixture
- All-purpose flour (maida) – 2 tbsp
- Water – 1 cup
Method
Step 1 – Prepare the Chena (Paneer)
- Mix ½ cup water with 2 tbsp vinegar. Set aside.
- Boil 2 liters of fresh cow’s milk in a heavy-bottom pan.
- Cow’s milk is best because it has lower fat and makes soft chena.
- When the milk begins to boil, reduce the flame and add the diluted vinegar gradually, stirring gently.
- Turn off the flame. The milk will curdle and the whey will separate completely.
- Pour the mixture through a muslin cloth placed over a strainer.
- Rinse the chena under cold water to remove the sourness.
- Gently squeeze the cloth to remove excess water—but do not over-squeeze, or the chena will become hard.
- Hang the chena for 2 hours to drain naturally.
Tip: The whey water can be used for kneading dough—it makes chapatis very soft!
Step 2 – Prepare the Sugar Syrup
- In a large deep pot, add 2 cups sugar + 1.6 liters water + 4 cardamoms.
- Bring it to a rolling boil on high flame.
- Use a big pot, because rasgullas expand a lot while cooking.
Step 3 – Knead the Chena
- After 2 hours, transfer chena to a plate.
- Knead it gently using your palm (not fingers).
- Knead only for 4–5 minutes until smooth.Over-kneading can release fat, making the chena oily and causing rasgullas to break during cooking.
- Divide into small equal portions.
- Shape each portion into a crack-free smooth ball. First gather the chena between your fingers, then roll between your palms.
Step 4 – Make Flour Water & Cook the Rasgullas
- Mix 2 tbsp all-purpose flour + 1 cup water to make a thin mixture.
- When the syrup is boiling vigorously, add half of the flour water to create foam (halwai technique).
- Now drop the chena balls gently into the boiling syrup.
- Cover immediately and cook on high flame.
- Add the remaining flour-water mixture.
- Cook covered for 20 minutes. The rasgullas will float and become double in size.
- Turn off the flame. Let them rest in the syrup until they reach room temperature.
- Once cooled, refrigerate for 6 hours before serving.
- Garnish with saffron if you like.
Serve chilled rasgullas after 5–6 hours. They become extra soft, juicy, and flavorful once fully soaked.
Tips & Tricks
✓ Always use cow’s milk, not packet or buffalo milk.
✓ Do NOT over-squeeze chena. A little moisture keeps rasgullas soft.
✓ Knead only with your palm, not fingertips.
✓ Avoid over-kneading—stop as soon as the chena feels smooth.
✓ Use a big tall vessel so rasgullas get enough space to expand.
✓ Cook on high flame only—low flame makes them dense.
✓ Add the maida water mixture in the beginning and mid-way for the perfect sponginess.
✓ Do not overcook—20 minutes is enough. Overcooking shrinks them.
✓ Always cool to room temperature before refrigerating.
