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Kesar rasgullas

Aayushi Manish
0 minutes
Prep Time
40 minutes
Cook Time
5 People
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ABOUT Kesar rasgullas RECIPE

Rasgulla infused with saffron

Recipe Tags

  • Medium
  • Festive
  • West Bengal
  • Boiling
  • Dessert

Ingredients Serving: 5

  1. 4 cups Milk
  2. 2 tbsp lemon juice(add 1 tbsp water)
  3. Few drops rose essence (optional)
  4. 4 cups water and 2.5 cup sugar(adjust sugar as per taste) for syrup
  5. Few saffron strands(add in water/warm milk)


  1. Heat milk in a heavy bottom pan, boil on med-hi flame.Once it has boiled. remove from flame & add lemon juice.wait till milk has curdled, now strain mixture using Cotton cloth or cheesecloth.
  2. Take a strainer & keep cheena with cloth & wash properly so that lemon flavor is drainedout of Chenna, now strain excessive water pressing slowly or hang chenna till water completely drained.
  3. Knead chenna till it become smooth in texture , add few drops of Saffron water so that it becomes yellow in color ,rest we will add in sugar syrup.& once u collect it becomes a dough.divide & add small smooth ball.
  4. Now boil water adding sugar ..once sugar mix properly & start boiling add saffron water, now once again roll to give a shape to chenna balls as it becomes flat from down.
  5. Add slowly in pressure cooker, cover lid wait for a whistle one whistle put on med flame & let it cook till 7 min around , now remove from flame either add water on a cooker to open a lid or wait till it cooled down on its own.
  6. take out cooked chenna balls & syrup in a bowl ,keep in a refrigerator .SERVE CHILLED

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