Rasgulla

by AshaPatel
Rasgulla
Print Recipe
Votes: 11
Rating: 3.91
You:
Rate this recipe!
Cuisine North Indian
Prep Time 1 hour
Servings
people
Ingredients
  • Milk - 750 ml
  • Sugar - 1 cup
  • Flour - 1 tbsp
  • Water - 1 cup
  • Cardamom powder(A pinch, Elakka) -
  • Lime juice - 1 lemon
  • Rosewater -
Cuisine North Indian
Prep Time 1 hour
Servings
people
Ingredients
  • Milk - 750 ml
  • Sugar - 1 cup
  • Flour - 1 tbsp
  • Water - 1 cup
  • Cardamom powder(A pinch, Elakka) -
  • Lime juice - 1 lemon
  • Rosewater -
Votes: 11
Rating: 3.91
You:
Rate this recipe!
Instructions
  1. Make paneer of the milk by adding lime juice to it.
  2. Add flour and cardamom to the paneer pieces and knead it with hands until it is smooth and pliable.
  3. Divide the dough into small equal portions and roll them into balls.
  4. Make a thin syrup by combining 1 cup sugar and 1 cup water and cook over low heat.
  5. Drop the rasgullas in the clean boiling syrup and boil for 10 minutes.
  6. Sprinkle water on the boiling syrup every 2 minutes.
  7. Remove from the heat and cool.
  8. Flavour with rosewater and refrigerate it.
  9. :- Serve chilled.
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10 comments

curryadmin
Sheila April 12, 2004 - 12:00 am

Do not try this …
Adding Maida made the rasgulla hard.
Addind Elachi changed the color of the rasgulla to light brown and the sugar syrup to light brown.

It was a disaster as I had made it for a party.

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curryadmin
Resh June 27, 2007 - 12:00 am

This recipe is not thorough enough. A better recipe is here…check it out..http://www.indiacurry.com/desserts/ds014rasgulla.htm.
Those who love Rosgullas will be able to make them at home.

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curryadmin
123 May 19, 2004 - 12:00 am

can u be specific whether to boil the milk and then add the lime juice

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curryadmin
ashok March 30, 2004 - 12:00 am

This was one of the best dihes and my favourite!!!

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curryadmin
fouzia June 17, 2005 - 12:00 am

why there is no recipe for rasmali i like rasmali but it is not there then how will i cook it at home

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curryadmin
Ram July 19, 2005 - 12:00 am

Should I use Maida or Sooji for binding , because I read somewhere that I need to use Sooji but not sure which one would turn out good.

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curryadmin
Meenu August 26, 2006 - 12:00 am

very good in taste……
NICE VERY NICE

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curryadmin
Shruti November 7, 2005 - 12:00 am

very badd…it became very hard and the colour became ofwhite..it tasted more of maida than the chenna

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curryadmin
tua November 18, 2005 - 12:00 am

it is becoming very hard by adding maida. as a bengali I am sure maida should not be added while kneading the chena.

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curryadmin
mariya noorain shaikh July 31, 2004 - 12:00 am

A good sweet if made properly as instructed

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