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Rasgulla is an Indian sweet made from curdling milk , straining the watery part from it and kneading the milk solid left in the strainer or colander to form balls. These balls are then cooked till they puff up. A well made rasgulla must be spongy, light and juicy, but not chewy.

This sweet is mostly eaten as a dessert.

In this article, we will get to know what goes into the preparation of rasgulla.



2 litres of low fat milk (kept in the fridge overnight, boiled)

1 teaspoon of refined flour

4 cups of thin sugar syrup (with rosewater flavour)

¼ cup of lemon juice mixed in ¼ cup of water


What Rasgulla Can Be Served With

Rasgulla can be served with any savoury dish.


Special Utensils

  1. Colander
  2. Masher



  1. Collect cream that forms over the milk.
  2. Boil on low heat and add in the lemon and water mixture slowly until the milk curdles.
  3. Turn off the heat and allow the mixture to sit for about 5 minutes.
  4. Using a colander, strain the water and leave the paneer in the colander for about 4 hours.
  5. Mash the paneer to a smooth consistency, add some flour to it and continue mashing.
  6. Pour six cups of water into a sauce pan and bring to boil.
  7. Shape the paneer into smooth balls and gently drop them into the boiling water.
  8. Cover the saucepan with a lid and allow the paneer to cook until it puffs up. This should be in about 20 minutes.
  9. When it is ready, remove the saucepan from the fire and let it cool. Then drain the water out of it and drop the balls into the syrup.
  10. Allow it to chill in the fridge for some time and serve.
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