Rose Rasgullas | How to make Rose Rasgullas

By Bhavita Singh  |  26th Oct 2016  |  
5 from 1 review Rate It!
  • Rose Rasgullas, How to make Rose Rasgullas
Rose Rasgullasby Bhavita Singh
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  • Cook Time


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About Rose Rasgullas Recipe

Spongy soft rasgullas flavoured with rose.

Rose Rasgullas is delicious and authentic dish. Rose Rasgullas by Bhavita Singh is a great option when you want something interesting to eat at home. Restaurant style Rose Rasgullas is liked by most people . The preparation time of this recipe is 10 minutes and it takes 45 minutes to cook it properly. Rose Rasgullas is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Rose Rasgullas. Rose Rasgullas is an amazing dish which is perfectly appropriate for any occasion. Rose Rasgullas is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Rose Rasgullas at your home.

Rose Rasgullas

Ingredients to make Rose Rasgullas

  • For the paneer/Ricotta cheese
  • Fresh Milk – 2 litres
  • vinegar/Lemon juice – 4 tbsp
  • water – 4 tbsp
  • Ice – 20-25 cubes
  • For the Rasgulla
  • paneer/ Ricotta cheese – about 2 cups (from 2 litres of milk)
  • sugar – 2 Cups
  • water – 6 cups
  • Rose water – 2-3 tbsp (optional)
  • Dried rose petals – 2 tbsp (optional)

How to make Rose Rasgullas

  1. To make the Paneer/ Ricotta cheese Line a sieve with a cheesecloth or muslin cloth folded twice. Place the sieve over a large bowl and keep aside. In a small bowl, mix the vinegar and water and keep aside.
  2. Add milk in a heavy bottomed pan (I use non stick). Heat the milk on medium flame till it comes to a boil; stir frequently to prevent the milk from sticking to the bottom of the pan.
  3. As soon as the milk comes to a boil, take it off the heat and let it sit for 2-3 minutes (I’m impatient so I had to time myself).
  4. After 2-3 minutes, add the vinegar-water mix to the milk and stir slowly; the curds will start to separate from the whey and rise to the top.
  5. As soon the curds rise to the top, add the ice to cool the whey and prevent it from further cooking the curds.
  6. Slowly ladle or pour the curds into the cheesecloth lined sieve. Gather the cheesecloth around the curds to completely cover it then gently wash the curds by pouring fresh water over it; this is done to get rid of any sourness.
  7. Tie/ secure the cheesecloth and hang it or put it in a bowl and place a weight on it to drain out all the water (2-3 hours). After all the water has been drained, you will get paneer/ cheese that is quite crumbly in texture.
  8. For the Rasgulla Knead the paneer/ cheese, I find it easier to use my hands; you could also use a food processor; it should be a smooth, soft dough.
  9. Divide the dough equally to make small marble sized balls (should be smooth and without any cracks); keep in mind they will double in size as they cook so form balls accordingly.
  10. In a deep wide pot with a fitted lid, heat sugar and water, stir till sugar dissolves, add rose water, if using. As soon as the sugar dissolves and the water is heated (not boiling) add the cheese balls and cover tightly.
  11. Cook on low heat for 20-25 minutes. Take the pot off the heat and let it cool without opening the lid (about 20 minutes). It’s best to let the rasgullas soak in sugar syrup for a couple of hours before serving.
  12. Garnish with dried rose petals if you like. *use a pot that is large enough to hold all the rasgullas (remember they will double in size as they cook) or cook in two separate pots or in batches, overcrowding the pot will spoil the shape.

My Tip:

Getting the paneer/ cheese right is the first and most important step; if the paneer is not right, the rasgullas won’t be either. Make sure all the water has been drained. Knead the paneer well; it shouldn’t be too crumbly or too wet. How long you’ll have to knead the paneer will depend on the milk and the paneer, it took me almost 10 minutes of kneading to get it right once and just 2-3 minutes another time, basically you want a smooth, soft dough. The rasgullas will double in size as they cook so keep that in mind when making balls. Don’t open the lid while the rasgullas are cooking. To check if the rasgullas are cooked, drop one in a glass or bowl of room temperature water, if it sinks to the bottom, it’s cooked. For the sugar syrup, I used a ratio of 1:3 sugar to water, depending on your preference you can adjust the ratio.

Reviews for Rose Rasgullas (1)

Taahira Laiq2 years ago

they look divine

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