Rasgulla (Navratri friendly)

By Priya Dugar

Oct, 15th


15 persons
Cook Time
30 minutes
2 - 4


  • 2litres , Cow milk
  • 3 tbsp , Lemon juice
  • Sugar , 1.5 cups
  • Water , 7 cups


  • Method: firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. stir until the milk curdles keeping the flame on low to medium.do not boil further once water
  • separates completely.drain the curdled milk over a cloth-lined over a colander. squeeze off the water completely,rinse off the curdled milk with fresh water to remove sourness from lemon juice.squeeze off the water completely. do not over squeeze, hang for
  • hang for 1 hour making sure the water is drained completely, yet remain the moisture.after 1 hour, start to mash the paneer for 5 minutes.mash the paneer till it turns out smooth,now prepare small ball sized paneer and keep aside.
  • cover and keep to prevent from drying. Sugar syrup:In a large vessel take 1 1/2cup sugar, 7.5cup water ,stir and dissolve the sugar completely,now boil the water for 5 minutes?drop in rolled paneer balls one by one into boiling sugar water,cover
  • and boil for 10 minutes or until rasgulla doubles in size,now drop into ice-cold water immediately, to prevent from shrinking in size,once cooled completely, take into a serving bowl and pour the sugar syrup Enjoy


Make the paneer smooth do not over smash when you prepare the balls make sure there is no cracks or it will break down