Prep Time 1 hour
Total Time 1 hour
Cuisine North Indian
Servings 4 people



  • Make paneer of the milk by adding lime juice to it.
  • Add flour and cardamom to the paneer pieces and knead it with hands until it is smooth and pliable.
  • Divide the dough into small equal portions and roll them into balls.
  • Make a thin syrup by combining 1 cup sugar and 1 cup water and cook over low heat.
  • Drop the rasgullas in the clean boiling syrup and boil for 10 minutes.
  • Sprinkle water on the boiling syrup every 2 minutes.
  • Remove from the heat and cool.
  • Flavour with rosewater and refrigerate it.
  • :- Serve chilled.
Tried this recipe?Let us know how it was!

Response (10)
  1. S
    Sheila April 12, 2004

    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.

  2. R
    Resh June 27, 2007

    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.

  3. 1
    123 May 19, 2004

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

  4. a
    ashok March 30, 2004

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

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