Rasgulla Sweets HSN Code & Recipe Guide

Rasgulla is a beloved Indian dessert made from soft, spongy paneer (chenna) balls simmered in a light sugar syrup. This recipe delivers perfectly fluffy, juicy rasgullas that are a staple at celebrations and festivals. The key is gentle handling of the chenna and a simple sugar syrup that lets the delicate flavor shine.

Ingredients

1 liter (4 cups) full-fat milk
2 tablespoons lemon juice or white vinegar
2 cups (400 g) granulated sugar, divided
4 cups (960 ml) water
1 teaspoon cardamom powder (optional)
1 tablespoon rose water (optional)
Ice cubes for chilling (about 1 cup)

Instructions

In a heavy-bottomed pot, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once boiling, reduce heat to low and add lemon juice or vinegar, 1 tablespoon at a time, stirring gently until the milk curdles completely. The whey (greenish liquid) will separate.
Remove from heat and let sit for 2 minutes. Line a colander with a clean muslin cloth or cheesecloth and pour the curdled milk into it. Rinse the chenna under cold water to remove the sour taste, then gather the cloth and squeeze out as much water as possible. Hang for 10 minutes to drain excess moisture.
Transfer the chenna to a large plate or work surface. Knead it with the palm of your hand for about 8–10 minutes until it becomes smooth, soft, and slightly glossy. You should not feel any graininess. If it seems dry, add a teaspoon of water at a time.
Divide the kneaded chenna into 12 equal portions (about 25 g each). Roll each portion into a smooth ball without cracks. Keep them covered with a damp cloth to prevent drying.
In a wide, deep pot, combine 1 cup (200 g) sugar with the water and bring to a boil, stirring until the sugar dissolves. Add the cardamom powder if using.
Gently slide the chenna balls into the boiling syrup. They will sink initially. Cover the pot and cook over medium-high heat for 15–20 minutes. The balls will double in size and become spongy. Do not stir while boiling, as this can break them.
After 15 minutes, check one ball: it should be firm yet springy. Remove the pot from heat and let it cool to room temperature.
Once cool, add the remaining 1 cup (200 g) sugar and the rose water (if using) to the syrup, stirring gently to dissolve. Add the ice cubes to chill the syrup quickly. Let the rasgullas rest in the syrup for at least 1 hour before serving.

Tips

Use full-fat milk (at least 3.25% fat) for the best texture. Low-fat milk will yield dry, hard rasgullas.
Kneading the chenna is crucial: under-kneading leads to grainy, crumbly balls; over-kneading makes them rubbery. The texture should be like soft play-dough.
Do not overcrowd the pot when boiling the rasgullas; they need room to expand. Use a wide pot and add only as many as fit comfortably.
If you don’t have rose water, substitute with 1 teaspoon of vanilla extract or a few saffron strands soaked in 2 tablespoons of warm milk.

Serving Suggestions

Serve rasgullas chilled in their syrup, garnished with chopped pistachios or almonds. They are traditionally enjoyed as a dessert after a meal, but also make a refreshing snack on a hot day. For a festive touch, add a few drops of edible rose essence to the syrup.

Variations

Kesar Rasgulla: Add a pinch of saffron threads to the syrup while boiling for a golden color and floral aroma.
Stuffed Rasgulla: Insert a small piece of chopped dry fruit (like pistachio or raisin) into the center of each chenna ball before boiling.
Rasmalai: Flatten the boiled rasgullas slightly and soak them in a reduced milk-based sauce flavored with cardamom and saffron.

Storage and Reheating

Rasgullas can be stored in an airtight container in the refrigerator for up to 5 days. They taste best when served chilled. To reheat, gently warm the rasgullas in the syrup on the stovetop over low heat for 5–7 minutes, or in the microwave for 30 seconds. Do not boil them again, as they may become tough.

Frequently Asked Questions

Why did my rasgullas turn out hard and dense? This usually happens if the chenna was over-kneaded, or if the milk was not boiled long enough to curdle completely. Also, ensure the sugar syrup is boiling before adding the balls; if it’s not hot enough, they won’t puff up.

Can I use store-bought paneer to make rasgullas? Yes, but the texture will be different. Store-bought paneer is often drier and less smooth. To use it, crumble and knead it with a little milk until it becomes pliable, then proceed with the recipe.

How do I fix rasgullas that are too sweet? If the syrup is too sweet, dilute it with a little water and warm it gently. Alternatively, serve the rasgullas with a scoop of vanilla ice cream or unsweetened whipped cream to balance the sweetness.

Can I make rasgullas without lemon juice? Yes, you can use white vinegar or yogurt as a curdling agent. If using yogurt, use about 3 tablespoons and ensure it is sour. The taste of the final rasgullas will not be affected.

What is the HSN code for rasgulla sweets? The HSN code for rasgullas (and similar Indian sweets) is 1704 90 10 under “Sugar confectionery, not containing cocoa.” This code is used for GST classification in India. For export/import, the specific code might vary; always check with your customs authority.

Why are my rasgullas breaking while boiling? This often happens if the chenna is too dry or if you stir the pot during boiling. Make sure the chenna is well-moistened and kneaded, and let the rasgullas cook undisturbed.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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