Rose Rasgulla | How to make Rose Rasgulla

By Mamta Joshi  |  30th Mar 2017  |  
4 from 1 review Rate It!
  • Rose Rasgulla, How to make Rose Rasgulla
Rose Rasgullaby Mamta Joshi
  • Prep Time


  • Cook Time


  • Serves





About Rose Rasgulla Recipe

Rose flavoured paneer balls cooked in sugar syrup

Rose Rasgulla is an authentic dish which is perfect to serve on all occasions. The Rose Rasgulla is delicious and has an amazing aroma. Rose Rasgulla by Mamta Joshi will help you to prepare the perfect Rose Rasgulla in your kitchen at home. Rose Rasgulla needs 10 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Rose Rasgulla. This makes it easy to learn how to make the delicious Rose Rasgulla. In case you have any questions on how to make the Rose 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 Mamta Joshi. Rose Rasgulla will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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 Chauhan2 years ago

looks spectacular! very yummy...

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