Soft spongy chhena balls poached in thin sugar syrup — rasgulla — was invented in Kolkata in 1868 by Nobin Chandra Das of Bagbazar, whose descendants still run KC Das, one of the city’s most celebrated sweet shops. Making it at home requires patience and the right chhena — everything else follows from that.
Kolkata and Odisha spent decades arguing over who invented the rasgulla. In 2017 the West Bengal government settled the matter — at least officially — by securing a Geographical Indication tag for the Banglar Rasgulla, distinguishing the Bengali version from the Odishan rasagola on grounds of texture, syrup, and method. The Bengali rasgulla is softer, spongier, and poached in a lighter syrup than its Odishan cousin.
Zone: River Delta
SOURCE: Translated and adapted from the method of KC Das sweet shop, Kolkata, documented 2018.
LOCAL NAME: রসগোল্লা
INGREDIENTS
- 2 litres whole milk
- 3 tbsp white vinegar or lemon juice
- 1 tsp fine semolina or plain flour
- 1 litre water
- 400 g caster sugar
- 4 green cardamom pods (lightly crushed)
- 1 tsp rose water
METHOD
- Make the chhena following the same method as sandesh — curdle the milk with vinegar or lemon juice, drain through muslin, rinse under cold water, and press under a weight for 30 minutes. The chhena for rasgulla should be slightly moister than for sandesh — press for 30 minutes only, not 60.
- Transfer the chhena to a clean surface. Knead firmly for 8–10 minutes until completely smooth with no graininess. Add the semolina and knead for a further 2 minutes. The dough should be smooth, slightly tacky, and hold a shape without cracking.
- Divide into 16 equal portions. Roll each between your palms into a smooth ball with no surface cracks — any crack will cause the rasgulla to break apart during poaching.
- Make the syrup: combine water, sugar, and cardamom in a wide, deep pan. Bring to a boil, stirring until the sugar dissolves. Reduce to a steady simmer.
- Drop the chhena balls gently into the simmering syrup. Cover with a lid and cook for 15 minutes — do not lift the lid during this time. The rasgulla will double in size as they poach.
- Remove from heat. Add the rose water. Allow to cool in the syrup for at least 2 hours before serving — they continue to absorb syrup as they cool and the texture improves significantly.
- Serve at room temperature or chilled, with syrup spooned over.
NOTES
UK adaptation: Whole milk from any supermarket. White wine vinegar or lemon juice as curdling agent. Rose water from South Asian grocers, Middle Eastern grocers, or larger supermarkets. Fine semolina from South Asian grocers or larger supermarkets. Everything else widely available.
US adaptation: Whole milk from any supermarket. Rose water from Patel Brothers, Middle Eastern grocers, or Whole Foods. Fine semolina from Patel Brothers or Italian grocery stores. Everything else widely available.
Cook’s note: Do not lift the lid during poaching. The steam inside the pan is what causes the rasgulla to puff and double. Lifting the lid drops the temperature and the rasgulla will collapse and not recover. Set a timer and leave them alone.