Yummy Rasgullas

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

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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  • For chhena:
  • 1 litre cow's milk
  • Juice of 1 medium sized lemon
  • For rasgullas:
  • 1 tsp refined flour
  • 2 cups water
  • 1 cup sugar
  • 1 tsp rose essence

How to Make Yummy Rasgullas

  • Boil the milk and let it cool to room temperature. Skim the cream off the milk.
  • Boil the milk again and when it begins to boil, add the lime juice and continue boiling until the whey separates out.
  • Cover the vessel for 15 minutes.
  • Take a muslin cloth and strain the curdled milk. Lightly press to strain the water.
  • Hang this for 1/2 hour and then place a heavy weight of about 5 kg on it for about 1 hour.
  • The end product is the chhena.
  • Take the chhena on a dry surface and knead with hand for about 3 minutes.
  • Then add refined flour and continue to knead for about 5 minutes.
  • Meanwhile, in a pressure cooker, boil sugar, essence and water to form a thin syrup.
  • Make small balls of the chhena mixture and place them in the cooker.
  • Cover and cook for 7 minutes or until 2 whistles on a medium flame. For best results, serve chilled.