Recipe: Rasgullas


Full Cream Milk-1 Litre
Lemon juice-3 tblsp
Sugar-2 cups
Water-3 cups
Elachi powder-1 pinch
Ice cubes


  1. Heat the milk. Once it starts to boil, simmer the flame and add the lemon juice. Stir continuously.
  2. Heat further until the water totally separates. Now, add  ice cubes and mix well.
  3. Take a metal strainer, lined with a cheese cloth or muslin cloth. Pour the milk in it.
  4. Wash it well in running water to remove the lemon smell and sourness.
  5. Then, gently squeeze out the excess water and hang it for 30 minutes.
  6. After 1/2 hour, take it out  in a bowl.
  7. Now knead this for 7-10 minutes gently until the dough becomes soft.
  8. Make smooth equal sized small balls. Now, add sugar, elachi powder and water in a pressure cooker and boil it.
  9. After the sugar dissolves completely and the syrup comes to a boil, add the balls one by one. Cover the pressure cooker and cook till you get one whistle in medium flame. After one whistle, simmer more on a low flame.
  10. When you open the lid, the rasgullas would have doubled in size.

Your Rasgullas are ready!

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