Rasogolla is originated from Odhisha /Orissa, this is a very beloved sweet dish all over India. The main ingredient is chhana or chhena, here I am using whey water of earlier made chhana, but if you are making it first time, you can dilute lime juice or vinegar with water to make chhana.

Serves: 20 pcs.
Prep Time: 1 hour 30 minutes
Cook Time: 15 -20 minutes


  • 2½ liters of full cream milk
  • 40 Sugar candy (Nakul Dana)
  • 3-4 Green Cardamom pods
  • Lime juice/ white Vinegar diluted with some whey liquid or Milk

For the Syrup:

  • 5 Cups of Granulated Sugar
  • 15 Cups of water


  1. Add milk into a kadai or sauce pan over medium heat. Bring it up to boil and then turn off the heat and allow the milk to settle for a minute.
  2. Add diluted citric into the warm milk. Wait for about 5 minutes for it to react and curdle the milk.
  3. Place a colander on a bowl and place a cheesecloth or muslin cloth over it. Pour the curdled milk. By using a tong, squeeze all the liquid from curd, tie the cloth, then hang the tied ball over your kitchen sink to drain out all remaining liquid. It will take at least one hour.
  4. By using your palm knead the chhana for about 15 minutes to make a dough.
  5. Add sugar and water in a pan over medium heat, let it boil, add the green cardamoms, then reduce heat to low and let it simmer.
  6. Divide the dough into 20 equal balls, add two sugar candies inside each ball.
  7. Add these balls into the sugar syrup and cover with a lid.
  8. Simmer over a high heat for about 5 minutes, then turn the temperature down to medium and simmer for another 15 minutes and turn off the heat.
  9. Serve hot or at room temperature.

Recipe by: Shyamali Sinha