Bengali Sponge Rasgulla Recipe / Sponge RasgullaBengali Sponge Rasgulla Recipe

Bengali Sponge Rasgulla  is made of fresh chena-homemade cottage cheese and sugar. Bengali Sponge Rasgulla is my most favourite Indian Sweet. Make sure that you prepare fresh paneer / cottage cheese at home. Do not use cottage cheese bought from the market.

  •  Prep Time: 15-20 minutes
  • Cook Time: 20 minutes
  • Yield: 4
  • Skill Level: Medium


  • Milk – 1 Ltrs.
  • Sugar – 1 cup
  • Lemon Juice or Vinegar – 2 tbsp


  • For making chena:—-
  • Boil the milk in a pan.
  • After the milk is boiled, switch of the burner and wait for 4-5 min.
  • Add lemon juice or vinegar and keep stirring the milk.
  • The chena will start separating from the whey.
  • Once the chena has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
  • Wrap the chena in a muslin cloth, rinse under cold water and squeeze well.
  • This process takes out the sourness from the chena.
  • Take out chena in plate, mash it chena with help of your hands for 10-15 min or add into grinder and grind it for 2-3 min  or till it becomes smooth dough.
  • Make sure that you do not grind longer in a grinder otherwise the ghee will come out from the dough and you will end spoiling it.
  • Knead it by hand, make it soft and smooth dough.
  • Divide the chena in 10-12 parts and make lemon size balls with the chenna and keep it aside.
  • Heat the 21/2 cup of water in pressure cooker on high heat, add sugar and stir it till sugar melts.
  • When the syrup is boiled, sugar is melted and put each ball one at a time in the sugar syrup.
  • Leave some space for the rossogollas to swell and they will be double in size.
  • Cover with lid and cook on low flame for 5-6 min.
  • Now turn off the gas and allow to cool.
  • Take out rossogolla in big bowl along with sugar syrup.
  • Store bengali sponge rossogolla in refrigerator.
BENGALI SPONGE RASGULLA RECIPE was last modified: November 11th, 2019 by Authentic Indian Vegetarian Recipes
Print Friendly, PDF & Email