Sponge Rasgulla: A Delightful Twist on a Traditional Indian Sweet


When it comes to Indian desserts, one cannot overlook the ever-popular Rasgulla. These soft and spongy cheese balls, soaked in a sweet syrup, have been a favorite among sweet lovers for generations. But what if we told you there's a variation of this classic dessert that takes the indulgence to a whole new level? Enter the Sponge Rasgulla – a delightful twist on the traditional Rasgulla that adds an extra layer of lightness and fluffiness to this beloved treat.

The origin of Rasgulla can be traced back to the eastern part of India, particularly the state of West Bengal, where it holds a special place in the hearts of its people. Traditionally, Rasgullas are made by curdling milk to obtain chenna (cheese) and then kneading it into small balls. These balls are then boiled in a sugar syrup until they become soft and spongy. While the traditional version is undeniably delicious, the Sponge Rasgulla takes it a step further by incorporating an innovative technique to achieve an even softer and more delicate texture.

To make Sponge Rasgulla, the process starts with curdling milk, just like in the traditional recipe. However, instead of kneading the chenna into balls, it is blended with a small amount of all-purpose flour and baking powder. This addition of flour and leavening agent makes the chenna mixture lighter and fluffier, giving the resulting Rasgullas a delicate sponge-like texture. The chenna mixture is then divided into small portions and rolled into balls before being gently dropped into a sugar syrup for cooking.

The key to achieving the perfect Sponge Rasgulla lies in the cooking process. The Rasgullas are cooked on low heat, allowing them to slowly expand and soak up the syrup. The result is a delectable dessert with an incredibly light and airy texture that practically melts in your mouth. The spongy texture of these Rasgullas sets them apart from their traditional counterparts, adding a unique element to the overall experience.

Here's a simple recipe to try making Sponge Rasgulla at home:


  • 1 liter full-fat milk
  • 1 tablespoon lemon juice or vinegar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 1/2 cups sugar
  • 4 cups water
  • A few strands of saffron (optional)
  • 1 teaspoon rose water (optional)
  • Pistachios or almonds, slivered (for garnish)


  1. In a large pot, bring the milk to a boil. Once it starts boiling, add lemon juice or vinegar to curdle the milk. Stir gently until the whey separates from the curd.
  2. Line a colander with a muslin cloth and pour the curdled milk through it. Rinse the curdled milk with cold water to remove the sourness of the lemon juice or vinegar.
  3. Gather the edges of the cloth and squeeze out any excess water from the curdled milk (chenna).
  4. Transfer the chenna to a mixing bowl and add all-purpose flour and baking powder. Knead the mixture gently until it forms a smooth dough.
  5. Divide the dough into small portions and roll them into smooth balls.
  6. In a separate pot, combine sugar and water and bring it to a boil. Stir until the sugar dissolves completely.
  7. Gently drop the chenna balls into the boiling sugar syrup. Cover the pot and cook the Rasgullas on low heat for about 15 minutes.
  8. After cooking, remove the Rasgullas from the syrup and let them cool. If desired, you can sprinkle some saffron strands and rose water over the Rasgullas for added flavor.
  9. Garnish the Sponge Rasgullas with slivered pistachios or almonds, and refrigerate them for a couple of hours before serving.

Whether you're a fan of traditional Indian sweets or simply looking to indulge your sweet tooth, Sponge Rasgulla is a dessert that deserves your attention. With its feather-light texture and delightful taste, this variation on the classic Rasgulla is sure to captivate your taste buds and leave you craving more. So, gather the ingredients, follow the recipe, and treat yourself to a truly exceptional dessert experience.


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