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  • Traditional Rasgulla Soft Spongy Bengali Sweet Delight - rasgulla - Buy Online at MAMA BHANJA RASGULLA BHANDHAR

Traditional Rasgulla Soft Spongy Bengali Sweet Delight

Sweet


₹ 150 0% off
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This traditional rasgulla offers soft, spongy cheese balls soaked in light sugar syrup, crafted for dessert lovers who enjoy authentic Indian sweets and festive treats. Made from fresh chenna, it is ideal for festivals, gifting, family celebrations or everyday indulgence at home. The balanced sweetness and delicate texture make it a favourite for all age groups, whether you enjoy it chilled or at room temperature. Prepared using time-tested methods at C O MAMA BHANJA RASGULLA BHANDHAR S O HARI RAM SWAMI VPO MALKASAR TH SARDARSHAHAR MALAKSAR CHURU, it delivers consistent quality, nostalgic flavour and reliable freshness. Serve after meals, pair with other Bengali sweets, or use creatively in fusion desserts to delight your guests.

  • Soft, spongy texture that melts in the mouth
  • Balanced sweetness, light and not overpowering
  • Prepared from fresh, high-quality chenna
  • Perfect for festivals, parties and gifting
  • Ready-to-eat dessert, no preparation needed
  • Loved by kids and adults alike

Open the pack carefully and transfer the rasgulla with syrup into a clean bowl. Serve chilled for best taste by refrigerating for 1–2 hours, or enjoy at room temperature. Always use a clean, dry spoon. Close the lid tightly and refrigerate leftovers, consuming within 2–3 days.

Rasgulla is a popular Indian dessert made from soft, spongy balls of fresh cottage cheese (chenna) cooked and soaked in light sugar syrup. This classic sweet is especially associated with Bengali and Odia cuisine, enjoyed chilled after meals, during festivals, and as a celebratory treat across India.

Rasgulla is mainly made from chenna, which is freshly curdled milk pressed to remove excess whey, and then kneaded into a smooth dough. Small balls are shaped and gently cooked in boiling sugar syrup until they become light, spongy and juicy, absorbing the syrup for that signature rasgulla flavour.

There is no exact single-word translation for rasgulla in English, but it is commonly described as “syrup-soaked cottage cheese dumplings” or “cheese balls in sugar syrup.” These phrases explain that rasgulla is made from fresh chenna balls simmered in sweet syrup, giving English speakers a clear idea of the dessert.

To make rasgulla, first curdle milk with lemon juice or vinegar, then strain and press to get chenna. Knead until smooth, shape into small balls, and cook them in boiling sugar syrup. The balls expand and turn spongy. Cool them in the syrup and serve chilled for best taste.

To prepare rasgulla at home, boil full-cream milk and curdle it using lemon juice, then strain and hang the chenna to drain excess water. Knead until soft, roll into smooth balls, and simmer gently in hot sugar syrup. Let them puff up, then cool completely in the syrup before serving.