Rasgulla (2 pcs)
Light, delicate, Bengali grace
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How does Rasgulla differ from Gulab Jamun?
Rasgulla is made from fresh cottage cheese and boiled in a light syrup, making it spongy, whereas Gulab Jamun consists of fried milk solids in a darker, richer syrup.
Is Rasgulla served cold?
Yes, it is typically served chilled or at room temperature for maximum refreshment.
Is this dessert very heavy?
Not at all; Rasgulla is well known for its filling light, airy, and spongy texture.
Does this dish contain eggs?
No, it is a completely eggless, vegetarian dessert made from milk and sugar.
Can the syrup be squeezed out before eating?
Yes, many people prefer to gently squeeze the dumpling to reduce the overall sweetness before taking a bite.
About Rasgulla (2 pcs)
Rasgulla is the famous white sweet of West Bengal, and one of the lightest desserts in the whole Indian canon. Rather than the reduced milk and frying that define a gulab jamun, it is built from chhena, fresh curdled milk solids worked by hand until smooth, then shaped and simmered. The result is spongy rather than dense, and soaked in a thin, clear syrup instead of a heavy one. It is eggless, like all our sweets, and a good choice when a meal calls for a gentle finish rather than a rich one.
At BHARAT the chhena is set fresh in our kitchen and kneaded until it is smooth enough to hold together with no added fat, since even a trace of fat in the dough makes the dumplings sink instead of float. The shaped balls are then simmered in a light sugar syrup until they swell to roughly twice their size and turn airy. The dessert is made the slow, traditional way with no artificial flavouring, prepared by our chef from Uttarakhand, and it is vegetarian and free of pork.
A portion is two dumplings, served chilled, which is how the spongy texture reads best. Some guests gently press a dumpling to release a little syrup and soften the sweetness before eating, which the open texture allows. Set against our other desserts, the contrast is clear: rasgulla is pale, springy, and bathed in a thin syrup, where gulab jamun is fried and dark, and rasmalai sits in thickened milk rather than syrup at all.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Desserts menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.