Hello everyone! Life has been really busy but really eventful these past few days. Each day there is something or the other that N and I are planning for the coming days. There are a couple fo events planned for atleast 2-3 weeks already. Also, we are going to move to a new apartment by the end of September. So, I am literally swarmed with ‘things-to-do’ and ‘things-to-plan’ each day and I am truly grateful for it. Being busy with things that you love is a blessing! ‘Blessing’ brings me to today’s topic – Spongy Rasgullas! How would you like to make some spongy delicious juicy Rasgullas at home with the easiest possible recipe? I know you would love it. Keep reading!


You tell me honestly, do you know anyone who does not love Rasgullas? I mean even for someone like me who is not so fond of sweets and desserts, Rasgullas are my favorite! Never have I ever said ‘no’ to them. No festival is complete without a dose of Rasgullas, at least in my house! What about you? Aren’t Rasgullas a regular during festivals at your place? Rakshabandhan is here and you can make these in as little as 2 including the chilling time!

Easy Peasy!

Now would I ever share with you a recipe that is ‘hard work’? No. Never! I am an advocate of easy and practical recipes. And this one is just that. Easy and deceptively simple! It needs only 3 ingredients! Milk, sugar, lemons! Easy enough. Isn’t it? The process of making these is also very simple.




You can check out the other recipes that I shared in the past which you can check out – Baked Kachoris, Frosted Lemonade, and Besan Ladoos.

So without wasting any further time, let’s get started!

Print Recipe
Soft, spongy and delicious Rasgullas that are easy to make!
Prep Time 15 minutes
Cook Time 20 minutes
Prep Time 15 minutes
Cook Time 20 minutes
  1. Boil the milk. Remove from heat and let it cool down just a bit.
  2. Add the lemon juice and give it a stir. The milk will begin to curdle. Wait for 2 minutes till you see almost clear liquid separating from the milk solids.
  3. In a muslin/cotton cloth, strain the milk. Wash the contents in some running water to remove the taste of lemon. Tie the ends of the cloth together and hang it from a higher surface so that all the water strains out. What you have inside is called 'Chhena'
  4. After about 5-10 minutes, open the pouch and take the chhena on a plate or kneading surface. Rub this with the palms of your hand till it starts coming together and becomes a little greasy. This should take about 10-12 minutes.
  5. Make small balls, each about an inch and a half in diameter.
  6. In the meanwhile, in a large pot, which is wide mouthed, take the sugar and the water and let it come to a boil.
  7. Add the balls carefully in boiling water and cook covered for about 15 minutes. The balls would have doubled in size by now.
  8. Do not uncover the pot. Let the pot cool down and the steam settle down before opening the pot.
  9. Let them cool down. Once they cool down, they absorb more syrup and become even more delicious.
  10. Enjoy! They taste better the next day!
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To get the best results, rub the chhena properly for about 5-10 minutes to get the softest rasgullas. Also, adding the lemon juice after the milk has cooled down a little makes the chhena softer which is what you want!


I hope you enjoyed my recipe! I hope you try it and the results are as good as mine!

Till next time…

XO, Sakshi!


  • Hey sakshi this is mouth watering. Thanks for such a simple recipe, i never thought i can make them at home. Keep up the good work, yummyyyyy rasgullas, will try soon

    • Thank u so much Surbhi for stopping by! I completely believe in making simple yet delicious food. Though I like cooking, I dont want to spend hours and hours in the kitchen. So, all my recipes are easy and very doable. Please do give these a try and share your feedback.

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