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For the paneer dumplings
2 l full cream milk
1 tsp rose water
1/4 cup lemon juice or white vinegar
For the sugar syrup
2 cups granulated sugar
4 cups water
1 tsp green cardamoms--deseeded and pods crushed


  • Sweet
  • Veg
  • Medium


  • For the paneer dumplings

  • For the sugar syrup

How to Make Rasagulla

To make paneer:

  1. In a heavy-bottomed pan, bring milk to boil and add vinegar.
  2. Remove the pan from heat when the whey turns pale green.
  3. Strain milk solids in a muslin cloth, squeeze excess water, tie the muslin cloth and hang it for 30 minutes.
  4. Knead hung milk solid (or paneer) for about 15 mins or until it form a smooth dough.
  5. Divide the dough into 18 portions, roll each portion into a ball, and cover the balls with a muslin cloth.
  6. Heat a thich-bottomed pan, add water, and bring to boil.
  7. Add sugar and let dissolve.
  8. Strain sugar syrup with a fine cheese cloth and let cool.
  9. Heat a vessel over high flame, add water, rose water, and bring to boil.
  10. Boil water in a pan with some rose water.
  11. Add paneer balls, cover with a lid and let cook for about 20 minutes.
  12. In a jar of water mix water and a generous amount of ice.
  13. When the paneer balls double their size, remove from heat, place into a colander and immediately run ice water over the balls.
  14. Squeeze out excess water from each ball and transfer to sugar syrup.
  15. Refrigerate for 2 hours prior to serving.


Trivia :

  • Authentic rasgulla recipes use buffalo milk instead of cow milk.
  • The solidified milk protein (casein) is also called Chenna
  • Arrowroot or semolina is also kneaded along with the casein to produce enhanced taste and make the rasgullar less chewy.
  • Commercial rasgullas are packed in vacuum. This idea was introduced by K.C. Das, the pioneer of commercial manufacturing of rasgullas.
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