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Photo of Rasgulla by Archana Potdar at BetterButter


Archana Potdar
0 minutes
Prep Time
25 minutes
Cook Time
10 People
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Now I followed two recipes and tried to blend them the first being Rak’s Kitchen and the second being the book, “Traditional Sweets”, by Mrs. Malika Badrinath which Padmarekha had gifted at the BM#25.

Recipe Tags

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

Ingredients Serving: 10

  1. ½ litre milk
  2. 1 ½ tblspn lemon juice
  3. 1 cup sugar
  4. 3 cups + 1 ½ cups of water
  5. Some ice cubes
  6. A few drops of rose water
  7. Elichi & saffron or Kesar for garnish


  1. Bring the milk to boil over low heat, add the lemon juice stir and cook until the whey water clearly separates. Remove from heat.
  2. Add the Ice cubes to stop further curdling, mix well. Strain in a metallic strainer lined with a soft cloth.
  3. Wash it well in the running water under the tap till the chenna does not smell of lemon, hang it for 30 mins.
  4. Take the chenna in a thali the chenna will be crumbly. Knead this chenna for 7-10 mins gently till you get a soft and smooth dough.
  5. Divide the dough into small equal parts then make balls. Keep covered under a moist cloth.
  6. Take the 3 cups of water in a pressure cooker add the sugar, stir constantly to dissolve the sugar. Remove 1 cup of this in a bowl and dilute with 1 ½ cups of water. Set aside.
  7. When the rest comes to a boil add the chenna balls in the syrup. Cover and reduce the heat so that the syrup keeps gently boiling. Cover the pressure cooker with its lid upside down.
  8. After 5 mins pour the little of the syrup we had set aside on each of the balls.Repeat the process 2 more times.
  9. Cook without the lid the last 5 mins. Remove from heat and add rose essence. cover and refrigerate for 8 hours.
  10. Serve chilled garnished with elichi and kesar.

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Khadeeza Rahman
Khadeeza Rahman   Apr-24-2016

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