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Loved by all, this traditional Bengali sweet Rosgulla has soft and spongy balls made of fresh chenna or paneer and dipped in a sugar syrup. You just cannot resist having more than one!
This is an authentic and traditional Bengali milk-based dessert recipe. It is known for its creamy and spongy texture with the sweetness of sugar syrup. It is a basic dessert recipe from the Bengali cuisine and is probably a sweet which is loved by people all across the country.

Fresh chenna is kneaded to a soft dough, made into balls and boiled in sugar syrup till it absorbs all the goodness. There are a few tips for making the perfect rosgullas and if you follow them, you will be able to make these melt-in-the-mouth Rosgullas at home easily.


Rosgullas are my favourite sweet from the Bengali cuisine. And I am never satisfied with just one!


Course: DessertCuisine: BengaliDifficulty: Easy


Prep time


Cooking time


Total time



Rosgullas are soft and spongy balls made of fresh chenna or paneer and dipped in a sugar syrup.


  • For the rosgulla
  • Milk – 1 l

  • Vinegar – 1.5 tbsp

  • Water – 1.5 tbsp

  • For sugar syrup
  • Sugar – 1 cup

  • Water – 3 cups

  • Cardamom – 2 pods


  • Boil milk. When it comes to a boil, turn off the heat. Remove from heat and keep for 2-3 min.
  • Mix together vinegar and water and add it slowly to the milk, mixing in between. Add only as much as needed to split the milk.
  • Immediately drain the milk in a muslin cloth and add fresh water to it and wash to remove the vinegar. Then squeeze the cloth and remove as much water as possible. It should not be completely dry. You can plate some weight on the chenna to remove excess water, if needed.
  • Transfer the chenna to a plate and using the base of your palm, rub the chenna while applying pressure to make it smooth. Slowly the chenna will stop sticking to the plate and come together like a ball.
  • If the mixture seems sticky, you can add a tsp of flour or cornflour and knead well again. Make small smooth balls from it and keep it covered.
  • Boil water, sugar and cardamom while you are kneading the chenna. Once the sugar syrup boils for a couple of minutes, add the chenna balls one by one taking care that the syrup doesn’t stop boiling.
  • After adding all the rosgullas, cook it uncovered for a few minutes till the rosgullas look a little cooked from outside and then cover and cook for 10-12 minutes on high flame.
  • If the sugar syrup seems to be thickening, then add some hot water to dilute it. Once the rosgullas have doubled in size after cooking it covered, turn off the heat and let it sit covered and slowly come to room temperature.
  • You can refrigerate this and serve it cold.

Recipe Video

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