Rasgulla is a cottage cheese based sweet dish. It is normally cooked in sugar based syrup and served either warm or cold. The dish is originally from Odisha which then went on to become a popular sweet dish in Bengal. Apart from Rasgulla, Bengalis have many more sweet dishes like Rabidi, Sondesh, Ras Malai, Chamcham etc.


1 litre full fat milk
2 tbsp of vinegar
½ cup of sugar
3 cups of water
Pinch of saffron
1 cardamom crushed


  • Heat the milk and once it starts boiling add the vinegar.
  • The milk will start curdling. Keep stirring.
  • Switch off the gas and sieve the mixture through a muslin cloth.
  • Now tie the cloth and keep some weight on the cloth and let it rest for around 30-45 minutes.
  • Once all the water is squeezed out remove the mixture. (This is called Chena in Hindi or Cottage Cheese in English).
  • Now in a plate mash and knead the cottage cheese with your hand for about 5 minutes or till its soft.
  • Make small balls of any required shape.
  • Meanwhile keep the sugar and water mixture on the gas and heat it.
  • Once it starts boiling reduce the flame and add the saffron and cardamom powder.
  • Now slowly add the cheese balls to the boiling sugar water.
  • Cover and cook it on low gas for about 7-8 minutes. Switch off the gas.
  • Transfer the whole thing to a bowl and serve it warm or chilled.



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