Spongy Rasgulla

Spongy Rasgulla

Spongy Rasgulla – स्पंजी रसगुल्ला; is very yummy and tasty everyone love its sweet watery taste. Bengali spongy rasgulla is different from other spongy rasgulla; they make it by mixing fresh chena and ararot. It’s also made without ararot. Here I am showing spongy rasgulla without ararot. Easy to make.

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Spongy Rasgulla

Recipe by VipashaCourse: Dessert, SweetCuisine: Indian


Prep time


Cooking time




Total time



This Spongy Rasgulla from Bengali cuisine is basically a 2 ingredients sweet dish; milk and sugar. Can have as an dessert at any time.


  • Full Cream Milk (दूध)  –  1 litre

  • Lemon (नींबू)  –  1 big

  • Sugar (चीनी)  –  1 ½ cups

  • Water (पानी)  –  3 cups


  • Boil the milk (दूध) over high heat. After that remove it from heat and cool under room temperature for 5-10 minutes.
  • Now add lemon (नींबू) juice in milk (दूध) slowly-slowly and keep stirring. You will see that milk (दूध) start leaving water and start formatting small particles.
  • Once milk spoiling is done, take a cotton cloth, a sieve (छलनी) and a bowl. Stack sieve (छलनी) on the top of bowl and cotton cloth on top of sieve (छलनी).
  • Pour spoiled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
  • Pick all four corners of cotton cloth and squeeze out the extra water.
  • Now, pour 1 cup water on the milk solid particles (छैना) to remove the lemon (नींबू) flavour and smell. Don’t remove from cloth. Squeeze out the water again.
  • The milk solids (छैना) are ready. Take it out on plate.
  • Now knead the milk solids (छैना) for 5 minutes to make it smooth dough.
  • Now, divide these milk solids (छैना) into 8 equal parts and make round ball of each part.
  • Add sugar (चीनी) and 3 cups of water in a pressure cooker and bring it to boil in high heat.
  • Now add 2 tbsp. milk (दूध) and remove the white crust, which form after adding milk (दूध).
  • Now once again roll milk solids (छैना) balls and add them to this sugar (चीनी) syrup.
  • Now cover the lid of pressure cooker and cook them for 1 whistle on high heat.
  • After that cook further for 10 minutes on medium heat.
  • Shift these rashgulla’s from pressure cooker to bowl with sugar (चीनी) syrup; let them cool in refrigerator.
  • Serve cool.
Image courtesy of Snthakur via Wikimedia Commons

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