Rasgulla Recipe

Rasgulla or Rosogulla light spongy paneer balls in sugar syrup, very popular Indian sweet. Need no further introduction. This is my favorite sweet. whenever i make paneer at home i save some for rasgulla. First time when i made a few years back they came out a little hard. So for making perfect spongy rasgulla knead the cheese for atleast ten minutes.

I tried making rasgulla with different type of milks. But i like it more with 2% milk it gives the perfect spongy texture. The process is similar to making paneer at home and then knead and boil, though sounds a long process. But worth trying!!

Rasgulla Recipe

Servings - 6 piece

  • Homemade Paneer - 1 cup
  • Water - 5 cups
  • Sugar - 1 cup
  • Cardamom powder - 1 tsp
  • Rose essence (optional) - 2 drops 
  • Saffron strands - 8 to 10

  1. First add water and sugar in a pan bring it to a boil. 
  2. Knead the paneer well using hands into a smooth dough. It will take about 10 mins.
  3. Now make equal size small balls out of the dough, there should not be any cracks.
  4. Once the sugar and water mixture starts boiling add cardamom powder and  rose essence.
  5. Now add paneer balls one by one.
  6. Cover the pot with lid and let it cook for 10 mins on medium heat.
  7. Check after 10 mins paneer balls will be double in size.
  8. Allow rasgulla to rest in the same water and cool completely.
  9. Serve chilled.

  • For best results make paneer at home.