There's something truly special about a perfectly made Rasgulla—soft, spongy, and soaked in fragrant sugar syrup. This beloved Indian dessert has been a part of celebrations for generations, bringing sweetness to festivals, family gatherings, and special occasions. Made with the richness of PARAM Full Cream Milk, these homemade Rasgullas are light, juicy, and melt effortlessly in every bite. Whether served chilled after a hearty meal or as a festive treat, this classic recipe never goes out of style.
⏱ Preparation Time
20 Minutes
🍳 Cooking Time
35 Minutes
🍽 Servings
10–12 Rasgulla
Ingredients
- 1 litre PARAM Full Cream Milk
- 2 tbsp Lemon Juice or Vinegar
- 2 cups Sugar
- 5 cups Water
- 2–3 Green Cardamom Pods (Optional)
- 1 tsp Rose Water (Optional)
- Pistachio Slivers for Garnishing
Method
Step 1: Prepare the Chenna
Boil PARAM Full Cream Milk in a heavy-bottom pan. Add diluted lemon juice gradually until the milk curdles. Strain using a muslin cloth, rinse with fresh water, and hang for 30 minutes to remove excess water.
Step 2: Shape the Rasgullas
Knead the fresh chenna until smooth and soft. Divide into equal portions and roll into small, crack-free balls.
Step 3: Prepare the Sugar Syrup
Boil sugar and water in a wide pan. Add cardamom pods for a subtle aroma if desired.
Step 4: Cook
Carefully add the chenna balls to the boiling syrup. Cover and cook for 15–18 minutes until they double in size and become soft and spongy.
Step 5: Serve
Allow the Rasgullas to cool in the syrup. Add rose water for extra fragrance, garnish with pistachios, and serve chilled.