Rasgullas Recipe


  • litre Milk
  • Rose Water
  • 2 tsp Maida
  • 1 cup Sugar
  • Lemon juice
  • 1 cup Water


  1. Heat milk in a pan and bring it to boil. Remove from heat.
  2. Add lemon juice.
  3. Stir slowly and gently until white curd forms on the surface and separates from whey.
  4. Strain this milk and you will get chenna(curd like).
  5. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
  6. Knead chenna to make a smooth dough. Add flour and knead again.
  7. Make small balls of equal size (6-7) of the dough and keep aside.
  8. Mix sugar and water in a saucepan and bring it to boil till it becomes a syrup of one thread consistency.
  9. Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
  10. On cooling, add rose water. Refrigerate and serve chilled.

Tip: To keep sweets especially Burfis as fresh as ever: Store then in a stainless Steel airtight container and put a wet muslin cloth over them.

< Prev    Next >