Ingredients

How to make it

  • Boil whole milk in a big pot on low-medium heat, stirring occasionally. When the milk starts to boil, add 3tbsp of lemon juice and stir. Add more if needed.
  • After the milk starts to curdle.Turn off the stove and pour them into a cheese cloth. Wash four or five times in cold water to rinse out all the lemon juice from curdled milk.
  • Tie a knot and hang them over a kitchen sink to drain out the whey. This should take about 1 to 2 hours. The cheese should be dry.
  • Add cheese and 2 tsp of flour to a food processor. Proccess them for 30 to 40 seconds.
  • Pour 3 cups of water in a pressure cooker. Add sugar and bring them to a boil.
  • Meanwhile knead the cheese mixture again for 40 seconds using hands. Divide them to 15 equal sized portions and roll them to spheres.
  • When the sugar comes to a boil gently drop the cheese balls to the sugar syrup**. Close the cooker.
  • After the pressure cooker starts to whistle, wait for 5 minutes and turn off the stove.
  • Open the cooker after 10 minutes and add the cardamom powder to the syrup and stir gently. Let them cool before transferring them to a container and refrigerate.
  • Serve cold.

Reviews & Comments 8

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  • Soleil2233 1 year ago
    I am from Mauritius and this being one of our local dishes...I would advise in cooking these in a pressure cooker, simmering for 10 to 15 minutes would be best. I have never heard of it being cooked in a pressure cooker before.
    We also have an extra stage to this recipe, where the balls are gently deep fried before adding to the syrup, resolve the issue of breaking and looks a lot more appetising. Please see link
    https://www.facebook.com/photo.php?fbid=559189104150568&set=a.281249711944510.66840.170303359705813&type=1&theater
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  • cheetoh3 4 years ago
    What is going to be the difference in texture & taste if there is no flour or no flour & baking powder in the recipe? I am find both variations among the rasgulla recipes, as well as recipes calling for just milk with lemon, lime juice or vinegar as the curdling agent. I'd appreciate a cook experienced in Indian cuisine to answer this question before I attempt the make rasgulla.
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  • biji 5 years ago
    can we try without curdling the milk & use cheese / panir instead ?
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  • pickledickle234 6 years ago
    Nothing like a good Rasgulla I've had this dish many times. It is so good my youngest son who is 27 travels the world. He comes back telling me about the food. And my friend is Indian and she made me this before many many times. But it is still so good. Thank you very much for posting this so I can now have the Recipe.
    Many warmful wishes to you and your family.

    *Kendra Cream
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  • lovingmybabbyalways 6 years ago
    I'm German but I think I may like this dish. I'll try it sometime I always like to try new things.
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  • indian chef 7 years ago
    hey sounds very easy....will surely try making this tomorrow!!!thnx for the post.
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  • bjabbal 7 years ago
    Rasgullas breaks while boiling in the syrup, can some body suggest remedy for this
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  • ramajrs 7 years ago
    well i'll definitely try it thnk
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