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Rasgullas

Rated as 4.75 out of 5 Stars
187

"If you are intimidated by the idea of making rasgullas at home, please do not be any longer. I was too, until one day I tried it and realized I was worried for no reason all these years. They are quite easy and super quick to make. Give these a try."
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Ingredients

1 h 50 m servings 134
Original recipe yields 20 servings (20 rasgullas)

Directions

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  1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheesecloth; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
  2. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
  3. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
  4. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
  5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

Nutrition Facts


Per Serving: 134 calories; 1.5 28.7 2.4 6 32 Full nutrition

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Reviews

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I am a Bengali woman and we are famous for our Rusgullahs. It is my favorite desert ever. One thing you can do is instead of using lime juice you can use 2-3 tablespoons white vinegar to creat...

A fine dessert for an Indian meal. I made 3 different syrups for 1 batch of rasgullas: Cardamom (per recipe), Rose, & Saffron. Exotic, heavenly!

I made these yesterday. They were surprisingly easy and the taste was interesting. They weren't bad but I probably won't make them again (although the two women from India that I work with reall...

I have not tried this recipe yet but judging from the other comments they should be good! i am going to make it today for iftar! i am literally drooling right now!