May 16, 2011


White Rassagoolas are my favorite sweet dish. I always wanted to cook them at home but never succeeded. Sometimes rasagoolas used to get very hard and sometimes they used to break and spread out in the syrup. I didn't give up and kept on trying Google and came up with this recipe that is mish-mash of what I bookmarked at various sites.

  • 2-cups milk
  • Citric acid dissolved in water or lemon juice - 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
  • 1-cup sugar
  • 3/12-cup water
  • Rose essence or cardamom powder - 2-3 drops or 1/4 tsp
  • Heat milk in a pan and bring it to boil. Remove from heat.Add citric acid or lemon juice.
  • Stir slowly and gently until white curd forms on the surface and separates from whey
  • Now, separate the solid part(paneer) using a muslin cloth and squeeze out as much water as your possibly can. You can wash the paneer to remove the acidic part and squeeze out again, as much water content as you can..
  • Knead chenna to make a smooth dough. Make small balls of equal size (6-7) of the dough and keep aside. Make sure you roll the paneer balls tight and their surface is smooth.
  • Next make sugar syrup. Mix sugar and water in a saucepan  and bring it to boil.  
  • Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up..
  • On cooling, add rose essence. Refrigerate and serve chilled.
For Pressure cooker:

  • Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve. Bring it to a rolling boil.
  • Slowly add the chenna balls to the boiling sugar syrup. Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes..
  • Turn off heat. Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch. If you feel that the balls are not cooked yet, place lid and cook for another 5 mts without the whistle at medium heat. 
  • On cooling, add rose essence. Refrigerate and serve chilled
I'm linking this to Priya's event "Flavors of Bengal" and initially started by Nayna

"Every Tuesday " event started  by Priya and Aipi.                                                                                              

Akhila's event "Celebrate Sweets-Stuffed sweets" and initially started by Nivedita.



  1. wow... rasgullas.I could not stop myself from writing comment. They look so delicious. hmmmmmmmmmmmm yumyyy.

  2. Rasgullas look perfect and delicious... love the way you have prepared.

  3. Super spongy n soft Rosogullas!
    Thanks a lot for linking to bookmarked event :)
    US Masala

  4. Rasgulla looks delicious and yummy. Has come out perfect
    South Indian Home

  5. My Fav sweet.. Its perfect & delicious

  6. Delicious....drooling over them. I'm surprised how I missed this post. Do you some left over :)