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Home / Recipes / Rasgulla



Kalpu Bala
30 minutes
Prep Time
18 minutes
Cook Time
4 People
Read Instructions Save For Later


Soft, spongy delights soaked in a sugar syrup that's a bliss . I prepared them for krishna jayanthi.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • West Bengal
  • Pressure Cook
  • Dessert

Ingredients Serving: 4

  1. Milk with full cream 1 litre
  2. sugar 3 cups
  3. water 5 cups
  4. lemon juice 4 tsp
  5. Rose water or cardamom powder
  6. Food colour if desired


  1. Boil and curdle the milk, when it starts to boil, add the lemon juice.
  2. Strain the chenna and knead it to a soft ball consistency. (Add a food colour if you desire.)
  3. Roll the chenna into small balls.
  4. Meanwhile make the sugar syrup by using 1 and 1/2 cup sugar and 1/2 cup water. Add cardamom powder or rose water.
  5. Add the remaining sugar with 4 cups of water in a pressure cooker and allow it to roll boil. Once it starts to boil add the chenna balls.
  6. In a medium flame, close the cooker lid and cook till 1 whistle blows. Then lower the flame and cook for 15 mins.
  7. Now open the cooker and add the rasgullas in the already prepared sugar syrup.
  8. Serve the rasgullas warm or cold.

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BetterButter Editorial
BetterButter Editorial   Aug-30-2016

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