Bengali style Rasgullas Recipe

Rasgullas....mmmm yummy. the very mention of it waters the mouth of any bengali or a person who loves sweet dish try it and i bet u will love it....
Bengali style Rasgullas picture


Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelBit Difficult
Main Ingredient

Recipe Story

Rasagolla was the first of the syrupy Indian cheese desserts. It became the precursor for many other Bengali and Oriya delicacies, such as rasmalai, raskadam, chamcham, pantua, malai chop, and kheersagar.


 Low fat milk2 Liter (boiled and refrigerated overnight)
 Lemon juice1⁄4 Cup (4 tbs) (mixed in 1/4 cup water)
 Refined flour/Semolina1 Teaspoon (maida)
 Sugar syrup4 Cup (64 tbs) (thin, flavored with cardamom)

Nutrition Facts

Serving size: Complete recipe

Calories 5200 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 2.3 g11.7%

Trans Fat 0 g

Cholesterol 40 mg

Sodium 2034.8 mg84.8%

Total Carbohydrates 1285 g428.5%

Dietary Fiber 0.38 g1.5%

Sugars 103.3 g

Protein 69 g137.9%

Vitamin A 3% Vitamin C 80.1%

Calcium 278.7% Iron 63.4%

*Based on a 2000 Calorie diet


Method: Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.

Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains). Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.


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Ganesh Dutta says :

This bengali style Rasgullas is looking very delicious. In my view rasgulla is the best Indian sweet. I like Rasgulla very much. This yummy bengali style Rasgullas Recipe is looking simple also.Thanks for sharing this recipe .
Posted on: 13 February 2008 - 2:30pm