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Rasgulla – A Delightful Cottage Cheese Delicacy

9 August 2010 28 Comments

cottage cheese delicacy

Rasgullas made from fresh cottage cheese are a real sweet temptation, hard to resist. I consider these delicacies a healthy treat as these are devoid of the other two culprits (oil and refined flour) mainly used to prepare most of the Indian sweets except the sugar.

I detest the commercially made Rasgullas which tastes like a piece of sponge dipped in sugar syrup. And am sure you will be one with me once you try making these at home.


The first step in making Rasgullas is to make Cottage Cheese or Paneer, which I already explained in my last post Cottage Cheese and a quick dessert. After the fresh paneer s prepared follow the recipe below;

cottage cheese


(makes 20-25 Rasgullas)

  • 1 cup of fresh Cottage Cheese
  • 1 cup of sugar
  • 2 cups of water
  • 1 tsp of cornflour or refined flour (optional)
  • A pinch of saffron (optional)
  • Kewara water or any essence of your choice

Method: Take the prepared cottage cheese in a plate and knead it softly using your palm, till it looks like a paste and is devoid of any lumps. At this stage add 1 tsp of refined flour or cornflour to the paste. I avoided the refined flour as I was confident that the Rasgullas will not break, and it didn’t 🙂

Prepare small marble size balls from the dough.

Take a big vessel and boil 2 cups of water in it. Add 1 cup of sugar in it and let the sugar dissolve.

Now add the cottage cheese balls in the boiling water.  There are 3-4 stages you will notice while cooking the Rasgullas.

1. The balls will settle down at the first stage. Some of the balls will start floating after a few seconds.


2. Keep the flame on medium and keep checking. The Rasgulas are a bit plumpy and occupies a bigger space.

paneer  recipe3. Rasgullas looks more fluffy and full of sugar syrup in it.  Notice small cracks in the rasgulla, do not worry it will not break. Keep boiling for 8-10 minutes and take off the flame.

paneer4. Juicy and scrumptious Rasgullas are ready to savor.


Saffron adds a beautiful flavor and color to the Rasgullas.


Stays good for 3-4 days in refrigerator.


  1. Cottage cheese made with whole milk gives a softer and much creamy Rasgullas. I used skim milk here.
  2. Replace sugar free with the normal sugar if you wish to avoid sugar.
  3. A healthy way to add the goodness of cottage cheese in your kids diet.
  4. Make Rasmalai, another Indian delicacy with the above recipe. Just add concentrated milk (milkmaid) to the drained out rasgullas and serve chilled.

Stay connected for many more healthy recipes to come. Take care.


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  • veena said:

    very very tempting, hmmm, how i wish i could have some right now.ANYWAYS HAVE YOUR RECIPE, WILL TRY IT OUT SOON.

  • Nivedita said:

    HI Sanjeeta
    Its lovely!!My rasagullas never come out soft, either comes out like rubber or stone 🙁
    Need to try this version.

  • Bubble and Sweet said:

    These look really lovely, I have never seen this recipe think I must try this dessert.

  • Neeta Nagar said:

    thanks for giving simple method to make rasgullas

  • Neeta Nagar said:

    its nice & simple method thanks

  • chaitrali said:

    collect ur award from my blog and celebrate with ur lovely looking rasgullas….they jst look awesome

  • Rosa said:

    Very original! That looks so delicious!



  • vrinda said:

    WOW..my mouth is watering..so perfect n tempting…

  • sridevi said:

    yummy…. ur rasgullas looks sooo spongy and fluffy ofcourse they look so delicious hmmmm

  • vanamala said:

    Bookmarked lovely pics..very tempting my fave sweet…tried 2 times but didnt came out nice…

  • Swathi said:

    Rasgulla looks delicious. I love them.

  • Mary said:

    What an unusual and lovely dish. I’m going to try this when I have some time. I hope you are having a wonderful day. Blessings…Mary

  • Priya (Yallapantula) Mitharwal said:

    wow, wow, wow, mouth watering 🙂

  • Suman singh said:

    WOW..that looks divine…feel like having them now..lovely pics..

  • Juliana said:

    Wow, I never had anything like this, it sure looks delicious 🙂

  • Sarah said:

    Beautiful click..so perfect and yummy!!!

  • Julie M. said:

    I loved your homemade cottage cheese and this looks like a perfect use for what was already a delicious start! I really need to try both of these. I love cottage cheese and I’d really like to taste the difference of homemade.

  • G.pavani said:

    oh!my favt sweet looks yummy n mouthwatering me ..

  • drparul said:

    never imagined, could be so easy. thank u sanjeeta di, i ‘ll try it.

  • sangeeta said:

    Hi Sanjeeta……
    yes making rasgullas at home is easy and the store bought ones can never beat this.
    i have posted this too on my other blog.

  • Sandhya said:

    Oh my… they are soo lovely ..and perfect 🙂

  • FOODESSA said:

    Sanjeeta…sponge dipped in syrup sounds yummy enough for me to try such a foreign dessert concept…how interesting.

    Thanks for showing me something so different ;o)

    Flavourful wishes,

  • Valarmathi said:

    Wow….rasgulla looks wonderful and yummy.

  • Adelina said:

    you convinced me…Rasgulla is next on my make list! Very elaborate – thanks a bunch, friend!

  • Lubna Karim said:

    Tempting…..gorgeous looking delectable rasgulla’s…..pure pleasure….

  • sonal said:

    wow , i just love rasgulla,


  • lakshmi said:

    They seems very tempting but I can’t have them just now.so I have to try them just now.keep on adding new delicacies.

    Sanjeeta kk: Thanks lakshmi, for being here and writing these sweet comments.

  • Emma said:

    I’m definitely going to make these! They look easy and I love cottage cheese. I will maybe try it with a bit of corn flour and stevia or erythritol instead of sugar for health. I love saffron, would you add the pinch to the cottage cheese when you’re making the balls before cooking?

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