Make Rasgulla at Home

Rasgulla is an Indian bengali dessert which is made of paneer. You can use a pressure cooker for making rasgulla using the following recipe.

K Natesa at gmail: I really liked your easy Rasgulla recipe, this is the only recipe that turned out well. Thank you.

rasgulla recipe in hindi (translated by

Consumer Voice, an Indian NGO found the following in 2010 tests of Canned Rasgullas sold by big brands:
Most of the canned rasgullas found to have micro-organisms that are responsible for many food-borne diseases. Traces of heavy metals, including lead and nickel, were also found in some brands of rasgullas.
Also, most of the canned rasgullas have a higher percentage of syrup than prescribed. In one of the cans weighing 1 kg, the drained weight of rasgullas was found to be 179 grams only!

How To Make Rasgulla

The rasgulla recipe given below is as demonstrated by Dr Lalit Jain, USA.

Recipe type: Milk
Preparation time: 30 minute


  • 1 litre milk
  • 1 Tbsp vinegar or lemon juice
  • 1 tsp plain flour
  • 1/4 tsp baking soda (optional)
  • 1 cup sugar
  • 1 cup water


  1. In a deep skillet, take milk and heat it over medium heat until it is about to boil. Add vinegar and stir well. Paneer will separate out. Drain off all the water. Wash paneer with fresh water. Transfer the paneer in a muslin cloth of about 1 foot size and twist it to drain out all the water. This is home made paneer recipe.
  2. Put the paneer in a bowl, add the flour and baking soda (optional) and knead with the palm of your hand to make it smooth and soft.
  3. Make small balls of paneer of about 1 inch size. Keep aside covered with a cloth.
  4. Dissolve the sugar in the water and boil it over gentle heat to make a syrup.
  5. Put the balls in half of the boiling syrup for 10-15 minutes over medium heat. When the balls float to the surface, remove from heat. Alternatively, take rasgullas in half the syrup in a pressure cooker and cook for about 5 minutes.Rasgulla
  6. Drain and put the rasgullas in the remaining syrup.

Serve rasgullas chilled.

Note: The softness of rasgula depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas.

Calories in Rasgullas

One rasgulla contains 5g fat and provides about 125 calories. You can burn out this number of calories by dancing for 20 minutes.

Note that as a rasgulla is madeup of cow milk and dipped in a thin sugar syrup, eating a rasgulla is a healthier option than eating a Gulab Jamun, which is made using baffalo milk and thick sugar chasni (syrup).

Commercial Rasgullas like Haldiram's rasgullas are dipped in too thick sugar syrup, hence you should squeeze them before eating.

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