Rasgulla (Indian Milk Dumplings in Sweet Syrup) Recipe

Rasgulla is a milk-based sweet you can find in all Indian sweet shops, often sold alongside gulab jamun. It is made with one main ingredient—full fat milk. The milk is coagulated with citrus juice, just like a fresh cheese, to make milk solids, which are then kneaded with cornstarch to form delicate dumplings. The ideal texture is like a sponge that absorbs the sugar syrup rasgulla are cooked in, so when you bite into one, it bursts and releases the sweetness in your mouth.

Though it is popular all over India, rasgulla is especially beloved in western India. Many years ago I went to Kolkata to do research for my cookbook Chai, Chaat & Chutney, and there I discovered the many varieties of these rasgulla, including ones flavored with saffron, cardamom, pistachio, jaggery, and more. There’s also a related dessert called ras malai, in which rasgulla are soaked in thick, sweetened milk flavored with saffron and cardamom. No matter the variation, these fluffy little clouds are so light and sweet that it’s almost impossible to eat only one., is a popular dessert to serve at weddings. 

When I was growing up, my mum, who made everything at home, didn’t make rasgulla. In fact, rasgulla is not a very common homemade sweet, which always made me assume that it would be quite tricky to make. But in reality, it is one of the easiest Indian sweets you can make at home. The recipe has only two main ingredients: milk and sugar.

There are just a couple of tips to follow for success. One is to use whole milk; you cannot make this recipe using low-fat or skim milk, as the milkfat is essential for the rasgulla’s final, tender texture. And to get the softest, fluffiest rasgulla, make sure you knead the chenna (milk solids) for at least 10 minutes. That might seem like a long time, but it’s the only way to make them as soft and spongy as they should be. 

You can serve rasgulla freshly made and warm but they can also be refrigerated in their syrup for up to three days, which means this is a great make-ahead dessert. Once chilled, there’s no need to warm them back up—they’re great straight from the fridge.