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5 from 2 votes

Easy Rasgulla Recipe

Rasgulla is a most popular Indian dessert made with chhena / paneer / Indian cottage cheese cooked in light sugar syrup flavored with rose and cardamom. 
Course Dessert
Cuisine Bengali, Indian
Keyword Festivals, Paneer
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 15 Makes
Calories 113kcal
Author Muktha H S


  • 1000 ml Full Fat cream Milk
  • 2 tablespoon Lemon Juice / Vinegar
  • 2 cup Sugar
  • 4 cup Water
  • 15-20 Ice cubes
  • ½ teaspoon Cardamom Powder
  • 4-5 Saffron strands optional
  • 2 Rose Water / Kewra drops optional
  • 4 Pista Chopped optional


  • Heat milk in a sauce pan and bring it to boil.
  • When it comes to boil, add lemon juice or vinegar.
  • Stir well and simmer the flame. Heat further to curdle milk completely and let whey water separates with chhena / crumbled milk / paneer.
  • Put off the flame, for this add ice cubes (ice cubes are added to get those perfect texture) .
  • Take a strainer, line with a muslin cloth, pour the curdled milk and wash well with cold water to remove the sourness of lemon juice.
  • Squeeze out excess water, keep any heavy object on the chhena / paneer wrapped cloth and keep aside for about 30 minutes.
  • After 30 minutes, remove cloth and take out chhena .
  • Keep chhena / paneer on a wide plate. Make sure there is no moisture in the paneer.
  • Knead well to get smooth dough.
  • Make smooth balls of desired size and set aside. I got around 15 balls of medium size.
  • In a pressure cooker add water, sugar and cardamom powder bring it to boil.
  • Once sugar dissolves completely and sugar syrup starts to boil, add few drops of rose / kewra water (optional).
  • Add prepared balls carefully one by one.
  • Close the lid and cook for one whistle on a medium flame. Alternatively, cook in any pan on medium heat for about 12- 15 minutes with lid closed. Till rasgulla doubles in size.
  • After 1 whistle keep in simmer for 3-4 minutes and turn off the heat.
  • Allow pressure to release on its own. Once pressure is released open the lid, rasgulla's would have doubled in size.
  • Allow it to cool down completely.
  • Serve soft and spongy Rasgulla's chilled.



  1. Ice cubes are added to get that perfect texture.
  2. Make sure there is no water content in chhena before kneading.
  3. Kneading it to a smooth dough, is most important to get that smooth good looking rasgulla.
  4. Refrigerating paneer for 1-2 hrs, this is an optional step but it's foolproof ,as it avoids cracking/breaking of chhena  balls when put in hot sugar syrup.


Calories: 113kcal