Rasgulla from Milk

Recipe by
Total Time:
5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1.2 litre - milk
  • 2 tbsp - lemon juice
  • 350 g - sugar
  • 2.25 litre - water
  • 2 tsp - semolina
  • 1 tsp - kewra or rose water

How to Make Rasgulla from Milk

  • Boil the milk, add lemon juice and remove from heat.
  • Leave for 2 minutes to separate.
  • Strain through a muslin cloth and reserve the whey for cooking lentils or vegetables.
  • Rinse the curd or paneer with cold water.
  • Then press under a heavy object to squeeze out all the water for 30 mins.
  • Bring the sugar and water to a boil and simmer.
  • Mix the semolina into the paneer with the palm of your hand until it is soft and springy.
  • Divide into 14 equal balls.
  • Add the paneer balls to the boiling syrup and cook for 1 hour or until the syrup is reduced by three-quarters.
  • Leave to cool then chill for 3-4 hours.
  • Stir in the kewra or rose water just before serving.
  • Serve cold as a dessert.