Recipe by
Total Time:
60-90 minutes
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Difficulty: Medium

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How to Make Rasagulla

  • Bring the milk to boil and add 1 cup of lemon juice. Turn the stove off.
  • The milk should separate into whey and curd.
  • Pour the milk into a colander, leaving only the curd. Put the curd in a muslin cloth and hang to drain overnight.
  • Place the curd in a food processor and process it for a minute. It should become soft but not sticky.
  • Form small balls from the curd.
  • Meanwhile, the sugar with 3 cups of water and bring this to boil in a pressure cooker.
  • Place the rasagullas in the syrup., cover and cook on a high flame for a couple of minutes. Once the whistle sounds, turn the stove off.
  • Let the pressure cooker depressurise, remove the rasagullas and repeat previous step with the rest of the rasagullas.
  • Do not use the same sugar syrup more than once.