Rasgulla (Bengali Spongy Cheese Balls in Syrup)
Light, spongy balls of fresh milk curd soaked in cool cardamom and rose syrup. A Bengali classic.
- Time1 hr 30
- LevelHard
- Costabout £0.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the milk, take off the heat, and stir in the lemon juice until it separates. Strain through muslin and rinse the curds under cold running water for 1 minute. Squeeze out the water and hang for 15 minutes.
15 min - 2
Tip onto a clean worktop. Knead hard with the heel of your hand for 8 to 10 minutes until perfectly smooth, soft and slightly oily, with no grains left. This is what makes them spongy. Knead in the cornflour.
9 min - 3
Roll into 16 smooth balls with no cracks, about the size of a walnut.
- 4
Put the sugar, water and cardamom in a wide, deep pan and bring to a boil. Gently drop in the balls and cover. Boil rapidly for 15 minutes. They will double in size.
15 min - 5
Add a splash of cold water to the pan, cook uncovered for 2 minutes, and remove from the heat. Stir in the rose water.
2 min - 6
Cool in the syrup, then chill for at least 2 hours. Serve cold with some of the syrup.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
