Monday, 20 January 2014

Roshogolla / Rasagola / Rasgulla Recipe


Milk: 2 cups
Water: 1 and 3/4 cup 
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence 


1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the paneer in a cheese cloth. 

4. Wash the paneer with fresh water to wash away the sourness of the lemon. 

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 

6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. In a wide vessel, add the sugar and water and allow the sugar to melt. 

9. Now reduce the heat to medium flame and add the rasgullas carefully. 

10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 

11. Then switch off the flame and let them cool completely. 

12. Refrigerate it and serve chilled. 

Thank You
Warm Regards
Cheffy Ravi Rai

For Any Queries Please Contact Me 08587879990.