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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Milk -1 litre
  • Curd for making paneer (chhena)
  • Sugar- 1.25 cups
  • Green Elaichi - 3-4
  • Suji(rava) - 1 tsp

How to Make Rasogolla

  • Boil the milk and add curd to make paneer.
  • Then strain it thoroughly in a muslin cloth.
  • Add suji and elaichi powder and mash it till it becomes soft and fluffy.
  • Make small balls out of it.
  • To prepare the syrup:
  • Add 2.5 cups of water to the sugar.
  • Put this syrup on the gas stove in a pressure cooker and boil it till the sugar dissolves completely.
  • Put the balls in the syrup and bring it up to full pressure.
  • Keep it on a simmer for 20 minutes and then bring it to full pressure and switch it off.
  • Your rasgullas are now ready to eat.