Chacko`s Rasgulla

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • To Make Chenna/Paneer (Cheese):
  • Organic Full Fat Milk – 1litre
  • Plain Natural Yoghurt1 – 200ml or Lime Juice / White Vinegar – 2 tbsp
  • Sugar Syrup
  • Water – 300ml
  • Sugar – 200grams(add to taste)

How to Make Chacko`s Rasgulla

  • Boil milk in a deep bottomed, non-stick pan.
  • Stir regularly with a wooden spatula to prevent milk sticking to the bottom.
  • Once boiled, lower heat; add yogurt. In about 3-5 minutes, curdling starts, separating the whey.
  • Line a strainer with cheese cloth. Leave it there for 1 hour.
  • Knead the chenna for about 5 minutes, resulting in a smooth, soft dough.
  • To test the readiness of the chenna, rub a small amount of chenna on your palms and make a small ball out of it. If the ball holds together in a smooth ball, it is ready. If not knead for another 5 minutes. If too dry and crumbly add a few drops of water
  • Just before you are about to make the balls, in a 24cm diameter, deep non-stick stock pot, add water and sugar and bring to boil on low flame.
  • Stir occasionally.Divide the dough into 12 equal portions.
  • Knead each ball tightly in your palm and roll into a smooth balls, without cracks.
  • These small balls end up three times their size after cooking. Add the balls to the boiling syrup, carefully. cover.
  • Boil on full flame for 20-25 mins.
  • Remove from flame. Allow to cool.
  • Serve chilled on it’s own in the sugar syrup or with Misti Doi (Sweetened Yoghurt).