“Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!


  • 2 Litre low fat milk (Refrigerated overnight, boiled
  • 1/4 cup lemon juice (mixed in 1/4 cup water)
  • 1 tsp refined flour (maida) or semolina
  • 4 cups thin sugar syrup (flavored with cardamom or rosewater or kesar )


  1. Remove whatever cream that forms over the milk.
  2. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
  3. Does not matter if you do not use up the whole solution.
  4. Shut off the heat and leave mixture to rest for 5 minutes.
  5. Drain off water and leave the paneer in a colander for at least 4 hours.
  6. Mash paneer very smooth (no grains).
  7. Add the flour/semolina and mash some more.
  8. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
  9. I am a big  fan of heart shape so make heart shape rasgullas .
  10. I just flattened the balls and make heart shape using cookie cutter .wp-16252098377837765628067746294642.jpg
    The size of this balls  will increase to almost double after boiling in sugar syrup, so remember to make smaller sizes than the rasgullas to end up as.
  11. When it comes to rolling boil, gently drop prepared balls in it. Just put the lid over cooker, do not use whistle.
  12. After about 5 minutes, remove the lid and stir it gently with a spatula.
  13. Again cover it with lid and let it boil over medium-high flame for 7-8 minutes, stir it gently once in between. Remove lid and turn off the flame.
  14. The size of balls has increased to almost double and they are spongy too. They will shrink a little after turning off the flame but it is normal. (If it shrinks too much then its an indication that something has gone wrong)
  15. Transfer them to a large bowl. Cool completely, add crushed pistachios on top and refrigerate rasgulla in syrup until ready to serve !

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