Oats Rasgulla

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

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 litre - Full fat Milk
  • 1/4 cup - Quick cooking oats
  • 2 tbsp - Lemon juice
  • 1 cup - Sugar
  • 2 cup - Water
  • 2 tsp - Rose water
  • Few pistachio nuts for decorating

How to Make Oats Rasgulla

  • Heat the milk and bring it to boil.
  • Add the lemon juice and stir until the milk curdles.
  • Now pass the curdled milk through a muslin cloth. Keep aside the whey.
  • Wash out the curdled milk thrice with cold water to get rid of the lemon flavour.
  • Tie the both ends of the cloth and hang for at least 6 hours.
  • After 6 hours, the drained cheese (paneer) will be ready to get prepared as rasgulla.
  • Add the quick cooking oats to the paneer and knead them in to a smooth dough.
  • Shape the dough into small balls.
  • Place pistachio nuts over the paneer balls and keep aside.
  • Meanwhile prepare the sugar syrup.
  • Boil the water and the sugar until it becomes a single string consistency.
  • Now put the balls in the syrup.
  • Add rose water and cook until the balls start floating.
  • Serve chilled.
  • Recipe courtesy: Priya Easy N Tasty Recipe