Rasgulla recipe, how to make Rasgulla recipe

Rasgulla recipe, how to make Rasgulla recipe

Rasgulla recipe

Considered ‘king of Indian desserts’, Rasgulla or rosogolla (in Bengali) is an extremely mainstream customary Bengali sweet made with new curds. Every one of the celebrations and exceptional events is fragmented without this sweet dish. Adored by individuals of all age gatherings, you can without much of a stretch set up this snappy sweet formula at home for your friends and family. Rasgullas taste best when served chilled.


  • 2 Litre Low-fat milk (Refrigerated overnight, boiled

  • 1/5 Cup Lemon juice (mixed in 1/5 cup water)

  • 1 tsp Refined flour (maida) or semolina

  • 4 Cups Thin sugar syrup (flavored with cardamom and rosewater)

How to make Rasgullas

1. Expel whatever cream that structures over the milk. Heat to the point of boiling, lower warmth and include the lemon blend step by step, till the milk turns sour. Does not make a difference on the off chance that you don’t go through the entire arrangement.

2. Shut off the warmth and leave the blend to rest for 5 minutes. Channel off the water and leave the paneer in a colander for in any event 4 hours. Squash paneer extremely smooth (no grains).

3. Include the flour/semolina and crush some more. Heat 4 some water to the point of boiling, and shape the paneer into balls meanwhile.

4. Move balls into the boiling water, spread with a tight-fitting spread and let concoct till puffed (around 15 to 20 minutes).

5. Give cool, a chance to squeeze out of the water, exchange to sugar syrup, chill and serve.

6. Rasgullas taste best when served chilled.

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