How to Make Rasgulla | Rasbary Recipes

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Rasgulla (sweet dessert) Recipe

Rasgulla sweets are popular in West Bengal often prepared during festivals. It is also famous all over in South Asia for a dessert course. It is made from Homemade cheese  also called chhena soaked in chilled sugar syrup. This recipe can be prepared using a pressure cooker or a wide pan.

Methods for Making Paneer

Preparation time: 50 miuntes

The amount of following ingredients makes 10-12 rasgullas


  • 4 cups fresh fat milk
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 4 1/2 cups water


  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat temperature. Stir occasionally to make sure not to burn milk.
  3. When the milk comes to a boil, add the lemon juice and stir the milk gently. The curd starts separating from the whey. Then, turn off the heat.
  4. Once the milk fat has separated from the whey, drain the whey using a strainer line cheese cloth or muslin cloth.
  5. Wrap the curd in a muslin cloth and rinse under cold water and squeeze well (This process takes out the sourness from the lemon).
  6. To take out the excess water squeeze the cloth or press the wrapped paneer under a heavy pan or put stone over it for about an hour. Taking out the right amount of water from of the paneer is the most important part of this recipe.
  7. To check out if enough drained of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm of smooth ball.
  8. keep the drained paneer on a dry, clean surface and knead it for 3-4 minutes until the paneer is almost smooth soft dough.
  9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm should be little greasy.

Making Rasgulla:

  1. Divide the dough into 10 equal parts and make smooth balls by rolling into your palms.
  2. Give a little pressure to make the balls at the first and then release when forming the balls.
  3. Mix the sugar, 4.5 cups of water and aromatic spices in a pressure cooker on medium high heat and let it to boil.
  4. Add the paneer balls gently and close the pressure cooker. turn the heat to medium and cook for about seven minutes even after the pressure cooker starts steaming.
  5. Make sure if the pressure cooker is space enough to accommodate the Rasgullas, as they should expand about the double volume while cooking in the syrup.
  6. Turn off the heat and wait for a few minutes before you open the pressure cooker. Pour cold water over the pressure cooker before opening.
  7. Rasgullas are to be little spongy. After refrigerated, the sponginess of rasgullas will be soft in texture.
  8. Serve the chilled Rasgullas with yoghurt or alone.


  1. If the Rasgulla don’t turn out exactly the way you want. Don´t worry. There’re many ways to create new dish from the imperfect Rasgullas!
  2. For example, if the Rasgullas are broken, mess them and use for veg. paneer mo: or any veg. gravy curry.
  3. You can also use the Rasgulla pieces to make kheer, by replacing rice with the Rasgulla pieces.
  4. For YouTube video: Click here.

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