By Akshara
March 3, 2026
Traditional Bengali rasgulla is made from freshly prepared chenna balls cooked in light sugar syrup. Kneading the chenna properly ensures a smooth surface and soft texture. Cooking in rapidly boiling
1 litre full-fat milk 2 tbsp lemon juice diluted with water 1 cup sugar 4 cups water 3–4 cardamom pods
Boil milk and curdle it with diluted lemon juice then strain and rinse the chenna thoroughly.
Knead the chenna until smooth and form small crack-free balls.
Boil sugar and water to make light syrup and add the chenna balls into the rapidly boiling liquid.
Cover and cook on high heat for fifteen minutes until the rasgullas double in size and turn spongy.
Cool and serve.