Sweets Rasgulla by AshaPatel October 23, 2002 written by AshaPatel October 23, 2002 Rasgulla Print Recipe Votes: 11 Rating: 3.91 You: Rate this recipe! Cuisine North Indian Prep Time 1 hour Servings people MetricUS Imperial 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 MetricUS Imperial 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 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. Share this Recipe BirthdayDiwaliFathersDayMothersDayNorthIndianPartySweetsTeaTimeValentines 10 comments 0 FacebookTwitterPinterestEmail AshaPatel Related Posts Gajar Halwa Rava Kesari Easy Microwave Mysore Pak – Super Easy Gulab Jamun Restaurant Style Easy Tasty Rasmalai Mysore Pak – Microwave Easy 10 comments 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. Reply 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. Reply 123 May 19, 2004 - 12:00 am can u be specific whether to boil the milk and then add the lime juice Reply ashok March 30, 2004 - 12:00 am This was one of the best dihes and my favourite!!! Reply 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 Reply 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. Reply Meenu August 26, 2006 - 12:00 am very good in taste…… NICE VERY NICE Reply 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 Reply 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. Reply mariya noorain shaikh July 31, 2004 - 12:00 am A good sweet if made properly as instructed Reply Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.