Rose Rasgulla | How to make Rose Rasgulla

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ByMamta Joshi
Created on 30th Mar 2017
  • Rose Rasgulla, How to make Rose Rasgulla
Rose Rasgullaby Mamta Joshi
  • Rose Rasgulla | How to make Rose Rasgulla (26 likes)

  • 1 review
    Rate It!
  • By Mamta Joshi
    Created on 30th Mar 2017

About Rose Rasgulla

Rose flavoured paneer balls cooked in sugar syrup

Rose Rasgulla, a succulent delicacy which is famous all over the world. Rose Rasgulla is one dish which makes its accompaniments tastier. With the overflow of flavours, Rose Rasgulla has always been everyone's favourite. This recipe by Mamta Joshi is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Rose Rasgulla, just the perfect situation when you realise that you need to know how to make the perfect Rose Rasgulla. So, at that time you can try out this delicious recipe by Mamta Joshi. The recipe of Rose Rasgullais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Rose Rasgulla is 20 minute. This recipe of Rose Rasgulla is perfect to serve 2. Rose Rasgulla is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time10mins
  • Cook Time20mins
  • Serves2People
Rose Rasgulla

Ingredients to make Rose Rasgulla

  • for 4 big sized rasgullas or 7-8 medium sized
  • Milk 1/2 litre
  • lemon juice /vinegar 1 to 1 & 1/2 tablespoon
  • rose syrup 1 tablespoon
  • For sugar syrup
  • sugar 1 medium cup
  • water 3 medium cups
  • rose essence 4-5 drops

How to make Rose Rasgulla

  1. boil milk.
  2. add lemon juice or vinegar and stir slowly till milk curdle completely.
  3. switch off flame . take a muslin cloth and pour the curdled milk. drain the whey water
  4. rinse the chhena very well. squeeze the chhena with your hand tightly so that all whey water will drain away
  5. ready chhena/paneer
  6. add chhena and rose syrup in a small jar of mixer and churn for 2-3 second
  7. divide the chhena into 4 and roll to make 4 balls.
  8. meanwhile take sugar and water in a deep vessel ..let it boil..when start boiling add paneer balls
  9. cover with a lid andcook 10 minute on high heat
  10. they will double in size
  11. now cook uncovered for another 10 minute.
  12. remove from heat
  13. allow it to cool completely
  14. then add rose essence to sugar syrup .shake the vessel
  15. refrigerate for 1 hour ..delicious spongy rasgullas are ready to serve.
  16. see spongy rose rasogulla
My Tip: The paneer/chhena balls should not have any cracks

Reviews for Rose Rasgulla (1)

Manvi Chauhan5 months ago
looks spectacular! very yummy...
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