Rasgulla - Plattershare - Recipes, food stories and food lovers
Rasgulla - A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world.
4 from 1 vote
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Cook Time45 minutes
Total Time45 minutes
Served As: Desserts
Recipe Cuisine Type: Bengali
Recipe Taste: Sweet
Servings 4


  • Milk1Kg milk1kg
  • 3 tbsp Vinegar
  • 1 cup Sugar
  • 1/2 cup Water3 1/2Cup water3
  • 4 Caradmon3-4 caradmon3


  • Making Chennault from milk Bring milk to a boil in a heavy bottom pot. When you see the milk begins to boil, pour the viagar and mix.
  • Let the milk curdle. Switch off the stove and leave it for 2 mins. To keep the rasgullas soft, chenna needs to stop cooking immediately which is done by the ice cubes here.
  • Line a colander or sieve with a thin cloth. Place the colander over a large bowl. Drain the curdled milk.
  • Rinse the cheena under running water to remove the acidic flavor.. Tie up the cloth and hang it for 20 mins to drain excess water.
  • Rub the paneer with palm gently and make smooth paste. make small balls and keep aside. Now boil water in a pressure cooker .add sugar and cardamon when boil
  • add the paneer balls and put the lid of pressure cooker.when one whistle came slow the fire and keep it for 5 miuntes
  • now switch off the gas and let the steamed out fully. open the lid . take rasgulls and again put the sugar water on fire when it becomes thick add rasgulls and chill it in fridge.

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4 from 1 vote

Santosh Bangar
Santosh Bangar

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