Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

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

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  • Chhenna made from 1 litre milk
  • 1 tsp - all purpose flour (maida)
  • 2 tsp - sugar
  • a few pieces - sugar candy (misri)
  • For Syrup:
  • Sugar - 3 cup
  • Water - 4.5 cup

How to Make Rasagolla

  • Add maida to chhenna and knead well.
  • Add sugar and mix lightly. Shape into 2 cm round balls, keeping a piece of sugar candy in the centre
  • Mix sugar with water. Place on fire and stir till sugar is dissolved.
  • Allow to boil for 2-3 minutes. Add the paneer balls, and cover. Cook for 20 minutes.
  • During this time open the lid; sprinkle the balls with water, 3-4 times.
  • When rasagollas expand and float on top, (about 20 minutes) slowly pour 1/2 cup of water and switch off the fire.
  • Allow to cool. Serve after they are well soaked.