Jain Food Recipes


on March 11, 2014

Rasgulla Recipe

By avni Published: March 11, 2014

  • Yield: 20 (5 Servings)
  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins



  1. Heat the Milk and allow it to cool; remove the cream formed up (remove the malai from the top)
  2. Add the powdered sugar into water and heat it till it gets completely disolved
  3. Heat the milk again; slowly add drops of lime juice into the milk and stirring. Continue doing this until the milk tears off
  4. The close the gas and strain all the milk in the strainer. Remove all the paneer
  5. Run cold water on the paneer and let it cool down
  6. Take a thick towel, place a smooth cloth on put of it. Now place all the paneer on the smooth cloth and press the paneer to the cloth in such a way that all water is absorbed
  7. Add granular sugar in the paneer and smash it like how you knead a dough
  8. Divide the paneer into 20-25 parts and make smooth balls of it
  9. While making every ball add 2 granular sugar in it
  10. Add all the balls in hot sugar water and allow it to cook on slow gas for 10 mins
  11. Cover the vessel with a lid so that all the vapor remains inside itself (the vapor should not go out)
  12. Close the gas and sprinkle little cold water on the rasgullas
  13. take a big vessel with chilled water in it and put the rasgulla vessel in it to allow it to cool. Rasgullas are ready to serve

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