Recipe by
Total Time:
1 day
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1 kg - paneer
  • 2 kg - sugar
  • 1.5 tsp - essence of rose
  • 1 tbsp - seeds of big black cardamom
  • 1 tsp - maida

How to Make Rasgollas

  • Form the paneer into smooth and round balls around a cardamom seed.
  • Blend sugar with 1 litre water and prepare a thin syrup.
  • Bring the syrup to a boil and put in 1 cup water. Now put in the balls of paneer.
  • Pour in half cup more water after blending maida in it. Boil over a brisk fire for 5 mins.
  • Then pour in half cup of water. After another 5 mins. Add half cup of water again.
  • Boil for 5 more minutes. At the end of this you will see the rasgollas puffed up and light and the syrup a little thick.
  • Now pour in 2 cups more water slowly and gently and remove from fire.
  • Cover and set aside whole night.
  • Sprinkle rose essence on top before serving, these last for a few days in the fridge or a cool, dry place.