Sweet Rasgullas

Recipe by
Total Time:
4 - 6 hours
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • Milk - 500 ml
  • Whey - 100 to 200 ml
  • Sugar - 5 cups
  • Water - 2 cups
  • Milk - 1/2 cup
  • Water - 1/2 cup
  • Corn flour - 1.5 tbsp
  • Rose water - 1 tsp
  • Warm water - 2 cups
  • 2 soap nuts

How to Make Sweet Rasgullas

  • Boil the milk and keep aside for 5 to 7 minutes till it cools.
  • Take 5 cups of sugar with 2 cups of water in a container and keep on low flame.
  • Stir continuously till sugar dissolves completely.
  • Raise the flame and add 1/4 cup of milk to it to make the impurities surface.
  • Add 1/4 cup of water and simmer the flame so that layer of impurities is not disturbed. After 5 to 10 mins, remove impurities carefully. Sieve the syrup and keep aside.
  • Curdle the milk by adding whey in it slowly while continuously stirring it.
  • Keep it for 5 mins, strain it through a thin cotton cloth, squeeze the cloth to remove water and press the cloth with something heavy to remove any remaining water.
  • Break 2 soap nuts and add 3 tbsp water and boil it for few minutes till water becomes light brown. Prepare this water a few hours before.
  • Remove paneer and knead it well till the dough becomes smooth and soft and make 10 balls of the same size.
  • Put the sugar syrup on flame and remove 4 ladles of syrup and add equal amounts of warm water to make thin syrup and keep this aside.
  • Make a thick syrup with required consistency.
  • Add soap nut water in syrup which makes it froth.
  • Add paneer balls and let cook for 10 to 15 mins.
  • Continue to add warm water at regular interval to keep the consistency of syrup. After 10 mins of heating, add water every minute.
  • Rasgullas when done will float to the surface of syrup and will show fine network of lines or cracks.
  • Remove them carefully and put them onto the reserved thin syrup.
  • Keep at room temp for 3 hours, add rose water and serve.