How to make it

  • Rasgulla (Cheese Balls in Sugar Syrup)


  • Rasgulla is an Indian sweet dish which is very easy to make and of course very tasty.  It is usually made with Paneer (Cheese).

  • Method

  • Boil Milk and when big bubbles show up, stir vinegar in it and let it boil.  The whey water and Paneer (cheese) will separate.  If you still see white liquid in it, it means you need more vinegar to add in it.  When it completely separated turn off the heat and strain it through a strainer.  Keep the cheese at least twelve hours so that all the water could be drained off of it.  Your Paneer is ready for Rusgulla.


  • Sieve the cheese through strainer so that it could be softened and pliable.  Add semolina or all-purpose flour 1 tsp. Sugar and mash it nicely.  Divide in 25 equal portions and make balls.  The balls should not have any cracks in it.  If you see any cracks it means the cheese is not soften enough.  If it sticks to your hands you can dust very little flour in it but be careful because more flour also can cause balls to break. 


  • Meanwhile in a big pan add sugar and water and bring it to a boil.  Add all the balls in sugar syrup.  Cover it and let it cook for 30 minutes in high heat.


  • Add cardamom powder and rose water after 25 minutes of cooking.  Remove from heat and let it cool.  It taste better when served chilled.

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  • sherly 10 years ago
    Were you frying it in oil? Actually it happens in gulabjamun. To correct that problem you need to fry in slow heat.

    As for as the question of Rasgulla, it stays white because it is boiled in sugar syrup. I have tried it so many times in my home and it comes out nice everytime.

    For more recipes please visit:'sRecipes
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  • nuray 10 years ago
    I love this dish but I did not get the same taste back in the old days when my bangali neighbor did it. Theres some thing missing. My balls got brown and the middle was still not cooked.
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