Rose RasGulla Recipe | Rasagulla Recipe | Eid Special | Indian Desert Recipe |The Indus Valley


  • 1000 ml cow Milk
  • 2 tablespoon Lemon Juice / Vinegar
  • 2 cup Sugar
  • 4 cup Water
  • 15-20 Ice cubes
  • ½ teaspoon Cardamom Powder
  • 4-5 Saffron strands, optional
  • 2 Rose Water / Kewra drops - optional
  • 4 Pista Chopped - optional


Heat milk in a saucepan and bring it to a boil.

When it comes to boiling, add lemon juice or vinegar.

Stir well and simmer the flame.

Heat further to curdle milk completely and let whey water separate with chhena / crumbled milk/paneer.

Put off the flame, for this add ice cubes (ice cubes are added to get those perfect textures) .

Take a strainer, line it with a muslin cloth, pour the curdled milk, and wash well with cold water to remove the sourness of lemon juice.

Squeeze out excess water, keep any heavy object on the chhena / paneer-wrapped cloth, and keep aside for about 30 minutes.

After 30 minutes, remove the cloth and take out chhena .

Keep chhena / paneer on a wide plate.

Make sure there is no moisture in the paneer.

Knead well to get a smooth dough.

Make smooth balls of the desired size and set them aside.

In a pressure cooker add water, sugar and cardamom powder, saffron strands & bring it to boil.

Once the sugar dissolves completely and sugar syrup starts to boil, add a few drops of rose/kewra water (optional).

Add prepared balls carefully one by one.

Close the lid and cook for one whistle on a medium flame.

Alternatively, cook in any pan on medium heat for about 12- 15 minutes with lid closed.

Till Rasgulla doubles in size.

After 1 whistle keep in simmer for 3-4 minutes and turn off the heat.

Allow pressure to release on its own.

Once pressure is released open the lid, and rasgulla's would have doubled in size.

Allow it to cool down completely.

Serve soft and spongy Rasgulla's chilled.

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