Bengali Sponge Rasgulla (Rosogolla)
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Bengali Sponge Rasgulla (Rosogolla)
Authentic East India · Restaurant Style

Bengali Sponge Rasgulla Recipe(Rosogolla)

Pure Veg📍East India🍽️Dessert⏱️15 mins⚡Advanced👥Serves 4Dessert
⚡Google AI Search Overview & Recipe Summary

Bengali Sponge Rasgulla (Rosogolla) is an authentic East India Dessert celebrated for its traditional flavors. Made with 6 metric-measured ingredients (including Full Cream Cow Milk, Lemon Juice / White Vinegar, Sugar, Water (For syrup), Green Cardamom Pods), this recipe takes approximately 15 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Bengali Sponge Rasgulla (Rosogolla)

Complete culinary measure (6 items) · Scale servings or deselect pantry items in the cart panel

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1
Full Cream Cow Milk
1.5 Litres
2
Lemon Juice / White Vinegar
3 tbsp
Pantry
3
Sugar
400 g (2 cups)
Pantry
4
Water (For syrup)
5 cups
Pantry
5
Green Cardamom Pods
3 cracked
Pantry
6
Rose Water
1 tsp

Boil 1.5 Litres cow milk. Turn off heat, let cool 2 minutes, then add diluted lemon juice/vinegar gradually until greenish whey separates completely from soft chenna.

Step-by-Step Instructions

1
Boil 1.5 Litres cow milk. Turn off heat, let cool 2 minutes, then add diluted lemon juice/vinegar gradually until greenish whey separates completely from soft chenna.
2
Strain chenna through cheesecloth, rinse under cold water to wash away acidity, and squeeze excess water.
3
Hang cloth for 45 minutes until moist yet firm.
4
Knead chenna with the heel of the palm for 5-6 minutes until smooth and non-sticky. Shape into 15 small crack-free balls.
5
In a deep pressure cooker/pot, boil 5 cups water with 2 cups sugar and cardamom pods until boiling vigorously.
6
Drop chenna balls into rolling boiling syrup. Cover and cook on high heat for 12 minutes (they will double in size and turn spongy). Cool in syrup for 4 hours before serving chilled.
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Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Bengali Sponge Rasgulla (Rosogolla) at home

1

Slow Ghee Roasting

Roast flours or semolina on low flame with patience until aromatic and golden. Rushing the roasting stage leaves a raw starch aftertaste.

2

Freshly Crushed Cardamom Only

Avoid pre-ground cardamom powder that has lost its volatile terpenes. Crush green cardamom seeds freshly with a pinch of sugar in a mortar and pestle.

3

Sugar Timing

Never add sugar until the main base (semolina, lentils, or carrots) is fully tender, as sugar prevents starches from softening properly.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
404kcal
18% DV
Protein
13g
26% DV
Carbs
42g
15% DV
Fat
24g
31% DV
Fiber
10g
36% DV
Sodium
564mg
25% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Video Tutorial

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Culinary Tags

#Rasgulla#Rosogolla#Bengali Sweet#Chenna#Festive#Dessert#Spongy
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Bengali Sponge Rasgulla (Rosogolla)

Allow the prepared Bengali Sponge Rasgulla (Rosogolla) to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Servings
4

Ingredients

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6 items · estimated total~₹846
Servings
4
6/6 items selected
~₹846