Rasgulla and chamcham
White, spongy and bathed in light sugar syrup: for many Bengalis, that's what the perfect sweet looks like. Rasgulla, or rosogolla in Bengali, is made from chhena, fresh cheese curds made… 5 Products
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Rasgulla and chamcham
White, spongy and bathed in light sugar syrup: for many Bengalis, that's what the perfect sweet looks like. Rasgulla, or rosogolla in Bengali, is made from chhena, fresh cheese curds made from milk, which are kneaded into balls and simmered in syrup. Biting in releases a little burst of syrup, and that's exactly the point.
At Tukwila you'll find fresh rasgullah in the chilled counter and tinned rasgulla that keeps unopened in the cupboard for a long time. Its oval cousin is chamcham, firmer and often rolled in coconut or mawa. Our chamcham-cream is a filled, creamy version, while desi orange chamcham adds a fruity twist.
These mishti are a fixture at weddings, Pohela Boishakh and Eid visits. For more subcontinental classics, see mithai, and for staples like chinigura rice and panch phoron, our Bengali groceries page has you covered. The full range of sweets is in sweets.
Serving rasgulla the Kolkata and Dhaka way
- Serve it cold: rasgulla is at its finest well chilled, so pop the tin in the fridge for a few hours before opening.
- Don't waste the syrup: use it to sweeten lassi or to soak a simple sponge cake.
- Quick rasmalai: gently squeeze the syrup out of each ball, then leave them overnight in sweetened milk flavoured with cardamom and saffron.
- Once opened: keep leftovers covered in their syrup in the fridge and finish them within a few days.
On a festive table they sit beautifully next to a bowl of payesh and some fresh barfi. For more ideas for the holidays, browse our Eid sweets page.
Frequently asked questions
What's the difference between rasgulla and chamcham?
Both are made from chhena. Rasgulla is round, very soft and spongy, and floats in thin syrup. Chamcham is oval, firmer and denser because it's cooked longer, and is often finished with desiccated coconut, mawa or a creamy filling.
How long does tinned rasgulla keep?
Unopened, tinned rasgulla keeps until the date printed on the can, with no need for a fridge. Once opened, transfer the balls and syrup to a lidded container, keep it in the fridge and eat them within a few days.
What is rasgulla called in Bengali?
In Bengali it's rosogolla, while Hindi and Urdu speakers say rasgulla or rasgullah. It's the same sweet either way: chhena balls in sugar syrup. You'll also hear the word mishti, which Bengalis use for sweets in general.
Can you eat rasgulla warm?
Traditionally rasgulla is eaten chilled or at room temperature. Some people enjoy them slightly warm in winter, which is purely a matter of taste. If you try it, warm them only briefly in their syrup so they stay soft and spongy.