Rasgulla (Cheese Balls in Saffron Sugar Syrup)

Rasgulla (cheese balls in saffron sugar syrup) | Playful Cooking

Our Saturday started early, unlike most weekends. We knew it was going to be a long one. Changing domain, creating a new header, making sure we didn’t miss anything important, checking and rechecking and some more testing. As much as exciting it was for us, it was a little bit tiring too! The day flew by; we missed our lunch, glued ourselves to the laptop the whole time and kept our fingers crossed as we worked towards the new continuation.


Playful Cooking – A new continuation to my culinary journey, travel stories and my passion for photography. For people who landed here for the first time – My blog was called Sunshine and Smile until now. Wondering why? Read all about it here and here.


As you can see, nothing much has changed except for the header and sidebar. However, if you can’t see the change, that is because of ‘cache’ which has to be either manually cleared in your browser or you have to wait for a few days for it to clear on it’s own.


Rasgulla (cheese balls in saffron sugar syrup) | Playful Cooking


A new launch is impossible without some sweet treat. It’s a tradition in our culture. And for a bong girl, what can be a better indulgence than rasgullas made with her own petite hand. Rasgulla (ras means syrup and gulla refers to round cheese balls) are made with whole milk. Start by curdling the milk to make the cheese that is later kneaded to form soft dough. Tiny balls are made out of that dough, which is then cooked in sugar syrup. The process is not really difficult once you get the hang of it but it takes time. A little patience, a little effort and at the end you will relish every bit of the spongy cheese balls as it swims in a bowl of golden saffron flavored syrup.


cheese | Playful Cooking


Rasgulla (cheese balls in saffron sugar syrup) | Playful Cooking


If given a choice, Bengalis would start their day with couple of rasgullas and end it with a few more. Out there, in Kolkata, no other bothers to make it at home because each single sweet shop will make it fresh every morning. All you have to do is walk up to the nearest store and ask. And they would happily stack a clay pot filled with pillow-y rasgullas for you to indulge. Everyone loves rasgulla out there and some can pop in six to seven in one go. Few of my uncles do it, trust me!


Making few homemade rasgulla doesn’t stop my longing for the special rasgullas from Kolkata but it somehow fulfills my craving until I make my next visit.



Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: makes about 15 rasgullas



  • 7 cups whole milk
  • 1/4 cup fresh lemon juice
  • 4 cups water
  • 3 cups sugar
  • pinch of saffron


  • In a deep pan, bring the milk to boil stirring occasionally, to avoid milk from getting burnt at the bottom. In the mean time, place cheesecloth over a colander and keep it over another big bowl to hold the whey. Once milk starts to boil, pour lemon juice, stir and switch off the heat. Within 4 to 5 seconds, the milk would curdle. Very carefully, pour it through the cheesecloth.
  • Next, carefully gather the ends of the cheesecloth and tie it around tightly. It will be hot, so be very careful and don’t burn your hands. Hang it somewhere to drain the remaining water from the cheese.
  • While you wait, make the sugar syrup. In a deep pan, pour water and sugar and bring it to boil and let it continue for 5 minutes. Once done, switch off the heat until you are ready to cook the rasgullas.
  • After about an hour of hanging the cheesecloth, un-tie it and collect the cheese in a bowl. Next, knead the cheese until it’s smooth and creamy. I trust my hand for this task even though it requires a little bit of effort. It would take about 5 to 10 minutes. Once done, make tiny balls out of the dough. Keep in mind that once the cheese balls are cooked in sugar syrup, they would almost double in size.
  • If you making a huge batch and the sugar syrup pan is not big enough to hold all of them in one go, don’t overcrowd it.
  • Drop a pinch of saffron treads in sugar syrup pan and heat it once again. Let it stay at medium heat. Drop the cheese balls with extreme precaution and care, one by one. Let it cook for 1 minute and then, increase the heat to high, cover the pan and continue cooking for 10 minutes. Depending on the size of the rasgullas and how many are you preparing in one batch, the cooking time would change.


Making rasgullas is not difficult but it's tricky. Kneading the cheese is important but if you knead it for too long, the end result would be chewy and not soft. Also over cooking the rasgullas in sugar syrup will make it hard instead of pillowy.



Rasgulla (cheese balls in saffron sugar syrup) | Playful Cooking

comments on this post are currently closed.

Archana says:

Beautiful transformation to ‘Playful Cooking’! Love the playful header! Equally beautiful and delicious rasgullas! Love it!

Abby says:

your food styling is gorgeous, as usual! i just had to comment to say i love the new header – it’s so cute! such a pretty font that complements your site perfectly!

Kankana says:

Thanks Abby 🙂 You are always so sweet!

Love Love Love it!! The name might have changed but its still SO you. Specially love the banner.
So proud of you for making this change babe. Good luck to Playful Cooking!

Congratulations! Kana.. Change is good!
Loving the new name & the new header..
Who can say to Rasgullas? Not me! 😉

nags says:

i love the new look and the pics in this post are gorgeous. i am glad you finally settled on what your heart told you to do 🙂

Vishakha says:

I like the new playful look 🙂 Beautiful pics as usual!!

Shumaila says:

Love the header and the new look. And can not say enough about the photography in these post!! Absolutely beautiful! Congrats Kankana on a new beginning and wish you the very best!

Rashmi says:

Congrats & Lovely. Got one query, can we do this from the paneer purchased from dairy or shop?

Kankana says:

Thanks Rashmi 🙂 It’s not easy to make with store bought paneer because those are harden to form the thick block. You can grate and try kneading it to a soft texture, but I am not sure how it would work out. I have always made with only homemade fresh paneer.

though I’m not a huge fan of rasgullas (more of a ras malai fan) , I loved the way you’ve presented them. And as usual you header is stunning…love the little balloon , which my 1.5yr old would happily call ballum 🙂

Anamika says:

Love this new look and the new name. Header looks cute. Rassgulla’s are a perfect start for new beginning! Lovely pics…all the best :)!

Love the new header! So excited for you and your new name :).

Good luck on your wonderful new journey!! Everything looks wonderful 🙂 xx

Kankana says:

Your email was very helpful. Thanks for building the confidence in me to go ahead with the decision 🙂

Spandana says:

Congratulation on new beginning and Good Luck! Love new header!
Rasgullas are so mouth-watering!

Rosa says:

Mmmmhh, exquisite and highly addictive, I’m sure! That is an intriguing dessert.

A lovely new name and header!



Nandita says:

Loved the new look of your blog Kankana. The rasgullas are to die for. I have never been able to make rasgullas properly. They have always been disasters. I’ll try your recipe next time 🙂

Kankana says:

Thanks Nandita 🙂 Making rasgulla is not difficult, but tricky. Kneading the dough too much will end in a uncomfortable chewy texture and if you do not knead it enough it would break apart as you boil! Hope my recipe will help you. Would love to hear if you try 🙂 xoxo

Sarvani says:

You made rasgullas!! RESPECT!!! and they look soo good!!

Love the new name and the header… great recipe!

First of all, this looks delicious! Second, LOVE your new look! It just looks perfect. Congratulations!

Sayana Rahiman says:

Change can be so refreshing, right? I love the new title and thrilled to see Rasgullas to introduce the new title. Have tried making these at home and have failed twice. Must be my kneading process. Hoping to strike luck with you recipe. Happy blogging 🙂

Kankana says:

Thansk Sayana 🙂 Yeah, change is definitely refreshing. I am happy with the change and glad to hear all the positive comments! With rasgulla, the kneading is very critical. You have to knead just enough to avoid it from getting chewy or breaking apart. Do let me know if my recipes works for you 🙂

Those juicy, pretty, Saffrony Rasgullas are screaming, “Eat me!” 🙂

Soma says:

One of my North Indian friend said, the first thing you should learn in Bengali is, how to say “rashogolla”.

Kankana says:

ha ha ha that is true you know!

Soma says:

Why not including rashogolla in the heading too? A Bengali rashogolla deserves its real name

These look gorgeous! Also, loving the new revamped site.

Changes bring lots of joy and rejuvenates us instantly. I am loving this new name and the new header. Good luck sweetie.

And those rasgullas are to die for.

Congratulations on the successful change! Love the new name and the new header. As for the juicy Rasgullas, who can say no to them?

Finally you have made your decision, Bravo! Congratulation Kan, I wish you all the best.
So happy to mark my name here on your new journey with Playful Cooking.

Absolutely loved the new name and the header of your blog!! It is so ‘you’ 🙂

The rasgullas look very tempting and its such a co-incidence that I too made rasgullas today!

Love the new banner babe! Congrats – glad everything went smooth. And please send some rasgulla my way! 🙂

carey says:

I’d never heard of rasgulla until now, but they look and sound wonderful! (I remember back when I was first learning about cheese-making basics and thinking it was so neat that there were some that required kneading. I had no idea!)

And the new header is so lovely! Congrats on the smooth transition! (: (Despite Matt’s constant reassurances during my domain switch, I was afraid the whole thing was just going to disappear into online oblivion.) Also, I see you got your previous S&S posts to redirect to the new domain, which is awesome! I think Matt could learn a thang or two from Arvind. 😉

Soma says:

A stunning post for a stunning “new”. Love the header! Congrats for making the change 🙂 xo

The site looks awesome…was waiting to see the changes…love the new look 🙂 The rasgulla’s look awesome

mjskit says:

Congratulations on your transition and new site! It’s as lovely as the S&S! I do love the title as much as I love this Rasgulla. Looks and sounds wonderful!

MAny congrats and zillion wishes to your way…
I love the new name and once again, its you and your beautiful place that will always be super special!
Talk to you soon! Also send me these rasgulla I told earlier too…

I know I am repeating what others have already mentioned, but I LOVE the header 🙂 Your blog look is quite refreshing. I am glad that everything worked out fine.
I am not really a big fan of Rasgulla (or any other sweets for that matter), but loving the gorgeous photographs.

P.S: Did I say I like the new name? I think I did but let me say it again 😉

Your photos are gorgeous! And I love the new look of the site. So clean and bright and refreshing! This is the first I’ve heard if Rasgulla but I could not be more intrigued. You’ve combined two of my favorite things in this dish (cheese and syrup) so this is definitely going on my to-make list. Beautiful post, Kankana!

Sandra says:

I haven’t been in your corner in ages, sorry about that! Congrats on the new change–just read both of the previous posts, and I love the new name- change is good, everything else will come together. Your images are stunning as always!

Joyti says:

Congratulations! The new name captures the same happy, sunny, joyful feel that your old one did, but it is more food-specific. I love the new logo/banner too, very similar to the old one but (I think) even prettier.

The rasgulla looks delicious. Such a nice way to celebrate.

Sathya says:

Great transition, Kankana………….rasgullas look yummy and will try to make them sometime….Good luck to you

rebecca says:

nice name and after all its your blog so your baby and your call, lovely dessert pass me the spoon 🙂

So so excited of your new endeavor! Loving everything about playful cooking and this rasgulla’s are a perfect celebration of happiness 🙂

Congratulation Sweetie! Love your header and the font, so refreshing and super cutie! And the Rasgulla is just wonderful, loved the cloudy low contrast? look of the pictures, would love to try it some time…Keep rocking with Playful cooking 🙂

I’m surprised that I hadn’t left any comment. But I remember clearly that I had read this post. Probably I was still in the grumpy brigade regarding the name change. Not only have I forgotten that this blog was ever called anything else. Your play in the kitchen deserves to be called playful cooking. I love this blog too much anyway and you’ve won my heart with the Rasgullas!