Rasgollas is a popular Indian Dessert
Author :
Category :
Family Friendly
Course :
Cuisine :
Technique :
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


1 kg - Paneer

2 kg - Sugar

1.5 tsp - essence of rose

1 tbsp - seeds of big black Cardamom

1 tsp - Maida


  1. Form the paneer into smooth and round balls around a cardamom seed.
  2. Blend sugar with 1 litre water and prepare a thin syrup.
  3. Bring the syrup to a boil and put in 1 cup water. Now put in the balls of paneer.
  4. Pour in half cup more water after blending maida in it. Boil over a brisk fire for 5 mins.
  5. Then pour in half cup of water. After another 5 mins. Add half cup of water again.
  6. Boil for 5 more minutes. At the end of this you will see the rasgollas puffed up and light and the syrup a little thick.
  7. Now pour in 2 cups more water slowly and gently and remove from fire.
  8. Cover and set aside whole night.
  9. Sprinkle rose essence on top before serving, these last for a few days in the fridge or a cool, dry place.

Bawarchi of the week

Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

know more