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Photo of Rasgulla by Mamta Joshi at BetterButter


Mamta Joshi
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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Traditional Bengali sweet made of milk

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Blending
  • Boiling
  • Dessert

Ingredients Serving: 4

  1. Milk 1/2 litre
  2. Lemon juice or vinegar 1-2 tablespoons
  3. Powdered sugar 1 teaspoon
  4. For sugar syrup
  5. Sugar 100 grams
  6. Water 400 milliliters
  7. Rose or kewra essence 5 drops


  1. Boil milk in a pan in medium flame
  2. Add lemon juice or vinegar and stir slowly till milk curdles completely and milk solids float on top
  3. Now switch off the flame
  4. Take a muslin cloth and pour the curdled milk
  5. Drain the whey water
  6. Rinse the paneer very well to remove the taste of lemon juice
  7. Place a heavy object over the paneer for 5 minutes
  8. Or squeeze the Paneer with your hands to remove the water
  9. Knead the Paneer with powdered sugar gently for 10 minutes until a very smooth dough forms (I have used mixer to churn and make smooth dough just in 2-3 seconds
  10. Divide the dough into equal pieces and roll into balls
  11. There should be no cracks
  12. Add sugar and water in a vessel and melt the sugar
  13. Let it start boiling
  14. Now drop paneer balls one by one carefully
  15. Cover it with a lid
  16. cook for 7 to 10 minutes
  17. Open the lid and just shake the vessel
  18. Cook covered for another 5 minutes
  19. Rsagullas will become double in size
  20. Switch off flame and allow it to cool at room temperature
  21. Add rose or kewra essence to the syrup and shake the vessel
  22. Refrigerate it and serve chilled

Reviews (2)  

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Shivani Garg
Shivani Garg   Mar-18-2018

Mere rasgule those tight bne gain not that much soft......pls tl me kya kami rah gyi

Sheetal Sharma
Sheetal Sharma   Mar-16-2017

Lovely recipe done by step by step pictures

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