For rasogolla:

  • Whole milk: 1litre
  • Sugar: 1cup
  • Water: 4cup
  • lemon juice: 2tbsp(mix with 2tbsp water)
  • 1 litre icy cold water
  • Semolina: 1tsp (soaked semolina in 1tbsp water for 2minutes, then strain it into a cloth)
  • Powder sugar: 1tsp


Heat the milk into a heavy pan. Stir occasionally until it starts to boil.
When it starts to boil, immediately turn off the heat.


Now slowly add lemon juice or white vinegar and stir slowly for 2 min (don’t move the pan from the stove).
After 2 min, when the milk curdles (channa), strain the channa into a muslin or cheese cloth.


Pour some icy cold water over the channa and wash the channa for 2times (it removes the sourness of the lemon from channa).
hang the cheese cloth on the tap for approx 1 hour to remove all of the liquid.
[*There should not be excess water or moisture in the channa as then the rasogollas will break when cooking]


Place the channa into a food processor or you can knead it using your hand. You can knead the channa with your palm for 10 minutes, without stopping. This is the important part for making soft rasogolla.


Add semolina and sugar and knead it again for 5 minutes.
Divide the chenna into 10 equal portions and gently shape each portion. Take care to see that there are no cracks on the surface.
In a large pan add 4 cup water with 1cup sugar. Heat the thin sugar syrup until boil.
Add rasogolla into the syrup and close the lid tightly. Cook for 10 min in boiling syrup on high heat.
Transfer the rasogollas to a bowl along with some sugar syrup and let it cool.
Serve after 5-6 hours.




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