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Rasgollas is a popular Indian Dessert
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Family Friendly
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Serves 6


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.
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She started her cooking experiments at the age of 12 and is completely self taught. She collects and tries out different recipes from all over the world.

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