Rasgulla – Diwali Sweets Recipe

Rasgullas are one of the most famous form of sweet in India, small but mouth watering cheese or paneer balls soaked in chilled sugar syrup. It is considered as a famous Bengali sweet but has crossed the boundaries of culture, caste and creed. Not only in India but Rasgullas popular in abroad as well.

Rasgulla Recipe

Eating a Rasgulla is very easy but making it is a bit difficult, in fact with few people making effect Rasgullas comes with practice.

The receipe of Rasgullas below is made using a pressure cooker.


For Panner:

4 cups milk
1/4 cup lemon juice

For Syrup:

1 1/2 cups sugar
4 1/2 cups water



  1. Mix lemon juice in half cup of hot water and keep aside.
  2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
  3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. When Paneer start separating from the whey, turn off the heat.
  4. Drain the whey using a strainer line with a very thin cloth.
  5. Wrap the Paneer cloth and rinse under cold water and squeeze well to takes out the sourness from the lemon.
  6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe.
  7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
  8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
  9. Then knead the paneer by dragging the palm of your hand hard on the paneer in a plate. If the paneer is too crumbly, add a teaspoon of water to make it smooth.


  1. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.


    1. Divide the dough into 12 equal parts and roll them into smooth balls.
    2. To make the balls apply some pressure at the first and then release when forming the balls.
    3. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about 5 to 7 minutes.
    4. Make sure the pressure cooker is large enough to accommodate the finished Rasgullas, as they will expand to about double in the volume while cooking in the syrup.
    5. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening.
    6. Rasgullas should be little spongy. Cool them down to the room temperature and then refrigerate them. After Rasgullas are refrigerated the sponginess will reduce and will be soft in texture.
    7. Serve the Rasgullas chilled.


One can also add a bit saffron and/or cardamon in the syrup for added flavors.

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