Rasgulla | How to make Rasgulla

By Ashwini Patil  |  22nd Oct 2015  |  
4.5 from 15 reviews Rate It!
  • Photo of Rasgulla by Ashwini Patil at BetterButter
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Chenna


Ingredients to make Rasgulla

  • Milk - 1/2 litre
  • Citric acid crystals - 1/4 tsp
  • sugar - 2 cups
  • water - 3 cups
  • Safron strands

How to make Rasgulla

  1. Dissolve citric acid crystals in water and keep aside.
  2. Bring the milk to a boil, reduce the flame.
  3. Add citric acid solution to the boiled milk gradually to get soft paneer. Don't add everything together. You will see a greenish whey (if not, then more curdling is required. Add more citric acid solution)
  4. You can use vinegar/lemon juice if you don't have citric acid crystals.
  5. Once the milk is curdled, switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.
  6. Pour the curdled milk into a muslin cloth and tie it above the sink for about 15 minutes so that the whey gets drained easily. Gently squeeze the bag. Make sure that all the whey has drained.
  7. Place the chenna (paneer) on a plain working surface and knead with the heal of the hand til the grains disappear and chenna becomes soft and creamy.
  8. Divide the mixture into 8 balls.
  9. In the pressure cooker add 1 cup of sugar and 3 cups of water and bring to a boil on high heat stirring in between till all the sugar is dissolved.
  10. Carefully place chenna balls in the syrup one by one. Close the cooker and put whistle. Keep on medium flame till 1 whistle and then reduce heat to simmer and cook for about 7 minutes.
  11. How to know if the Rasgullas are done? : Take plain water in a glass and dip the rasgulla in it. If it sinks to the bottom then it is done. If it floats then cook them for few more minutes.
  12. Switch off the flame and allow the cooker to cool. You will see chenna balls doubled up in size.(use a wide size cooker). Remove balls from the sugar syrup.
  13. Add remaining 1 cup of sugar in the syrup. Bring it to a boil. Let it cool for 10 minutes. Now add balls into the syrup. Keep for around 30 minutes.
  14. Decorate with saffron strands.

Reviews for Rasgulla (15)

Prity Roy2 years ago

THank you. I made it last night and it came out nice and soft. But after keeping in the night at night, this morning it is not so soft. What's the reason? Rather where am I wrong? Please respond. PRITY ROY.

swati sood2 years ago

Hi I tried making it but they got opened in sugar syrup. Don't know where I went wrong.

Akshay Ak3 years ago

Hi mam iam intrensted in chicken items So i want your help Pls help and provide also chicken items

Leena Korgaonkar3 years ago

I tried this recipe for rasmalai. For the first time it turned out perfect. Thanks for the nice recipe.

Ishita Halder3 years ago


Vijayalaxmi Diksangi3 years ago


Hema Shiva Kumar3 years ago


Jiya Rohit Makhija4 years ago


Renusoni2702@gmail.com Renu4 years ago


Champa Patel4 years ago


Vinayak Singh4 years ago

nice pos... I m loving it... n I'll try personally on coming Sunday... thanks

Digvijay Rathore4 years ago

Your recipe always works wonders .. will try it tomorrow itself ..

Geeta Kewalramani4 years ago

yummm.....absolutely loved them..!!!!!

Mithun Jadhav4 years ago

Awesome roshgullas..nicely scripted recipee..the shape & size of roshgullas is perfect..and the idea of saffron stran gjves a nice touch and an added flavour to roshgulla

M P4 years ago

Very detailed receipe which makes it look easier to make rosgulla at home by a non cook like me