Rasgulla | How to make Rasgulla

By Affaf Ali  |  30th Dec 2016  |  
3.7 from 3 reviews Rate It!
  • Photo of Rasgulla by Affaf Ali at BetterButter
Rasgullaby Affaf Ali
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About Rasgulla Recipe

A popular Bengali dessert that has made its mark in Indian Cuisine. There are many ways of preparing rasgullas but the trial and tested method I follow is by using pressure cooker. A no fuss dessert which has stolen many hearts...

Rasgulla is an authentic dish which is perfect to serve on all occasions. The Rasgulla is delicious and has an amazing aroma. Rasgulla by Affaf Ali will help you to prepare the perfect Rasgulla in your kitchen at home. Rasgulla needs 45 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rasgulla. This makes it easy to learn how to make the delicious Rasgulla. In case you have any questions on how to make the Rasgulla you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Affaf Ali. Rasgulla will surely satisfy the taste buds of your guests and you will get compliments from your guests.


Ingredients to make Rasgulla

  • Full cream milk 2 litre
  • Citric acid 1tsp
  • sugar 2 cups
  • sugar 2 tsp
  • semolina/sooji 2tsp
  • water 8cups
  • 5 drops rose essence

How to make Rasgulla

  1. In a large wide pot heat milk. Meanwhile line a cheese cloth over a colander and set it aside.
  2. When the milk reaches boiling point add citric acid. Turn off the flame and wait for water and paneer to separate. Strain the paneer in cheese cloth. Hold the four corners of cheese cloth and wash paneer through cold running water to remove excess citric flavor.
  3. Grab the ends of the cheesecloth and twist the ball of paneer to squeeze out excess whey. Place this under heavy object/ weight for excess whey to separate. Keep this for 10 to 15 minutes.
  4. Add 2 tsp sugar, 2 tsp sooji in a mixer jar/ hand blender along with paneer. Pulse this for a minute.
  5. Transfer to a wide plate and knead paneer with hand to form a smooth dough. Divide into 24 portions. Roll up each portion to smooth ball. Repeat for the rest of the portions.
  6. In the meanwhile, in a pressure cooker measure 8 cups of water and 2cups of sugar and heat to boiling , add the rolled balls one by one in cooker. Place the whistle and cook on medium flame till you get one whistle. Now reduce flame to low and cook further for 15 minutes.
  7. When the rasgulla comes to room temperature, transfer to a container and refrigerate. Add rose essence. Garnish with saffron and dry fruits (optional).
  8. Serve cold.

My Tip:

Do not boil milk after adding citric acid, paneer tends to get rubbery. Always choose a wide vessel/cooker for making rasgulla as they tend to expand after boiling.

Reviews for Rasgulla (3)

Shipra Goyal2 years ago


Mahek Bhambani3 years ago

Hi Affaf... Thank u for d easy recipe.. Finally I could make rasgulla.... Today I tried ur recipe.. It was amazingly soft.. But rasgulla didn't turn out white in color... Dey r more of like gur rasgulla in color ( slightly brown).. Can u please figure out Wht went wrong... Due to which Dey r not white...... Thank u... Thank u once again

Shilpa lad3 years ago

Beautiful looking rasgullas! Super yum

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