Recipe by: Ambica Pruthi

Source: Adapted from recipe

Serves: Makes 13 – 15 balls, depending on the size

Ambica Pruthi's East Indian Bengali Rasgulla (Sweet Dish)
Ambica Pruthi’s East Indian Bengali Rasgulla (Sweet Dish)


  • 1.2 liters of whole (full cream) milk
  • 1 tsp semolina
  • 2 lemons, juiced
  • 1 cup plus 1 Tbsp water (or more)
  • 1 cup brown sugar
  • 4 cups water
  • 1 tsp saffron, lightly crushed(optional)
  • ½ tsp rose water (optional)
  • Cheesecloth / muslin cloth


  • In a non-stick saucepan, over medium-high heat, heat milk. Keep stirring in between; otherwise, the milk will stick to the bottom.
  • When the milk reaches rolling boiling, set the flame to lowest.
  • Add the lemon juice. It will start coagulating in 3 to 4 seconds. This is the called “chenna” (a softer version of paneer). Set a strainer over a mixing bowl and line it with a cheese cloth.
  • Carefully pour the milk curds into the strainer, letting the whey collect in the bowl.
  • Wash the “chenna” with plain water 2-3 times or until smell of lemon juice or taste of it has disappeared
  • Gather the four corners of the cheesecloth in your hand and gently squeeze to remove the excess whey.
  • Set aside in a big mixing bowl.
  • Add the semolina to the bowl.
  • With the palm of your hands, knead the paneer well for 4 to 5 mins. It should have a very fine consistency, allowing you to form a smooth dough.
  • Take a small portion of it and roll into small balls working between your palm. Make sure your balls are smooth and firm. You should be able to make 13-15 balls, depending on the size of balls.

Instructions (Method 1: If using a pot with a lid)

  • Bring to boil 4 cups of water with a cup of brown sugar (light sugar syrup).
  • Just as the syrup comes to a rolling boil, add in the rasgulla balls.
  • Boil covered for 12- 15 mins on medium flame. They will grow 1.5- 2 times in size. Rasgullas should get enough space in the water to expand and also keep their round shape.
  • After they are done, gently transfer to a big bowl full of clean drinking water.
  • Finish the second batch same way.
  • Remove half the syrup and add back all the rasgullas including the ones in plain water (after squeezing plain water out) to that half portion.

Instructions (Method 2 If using a pressure cooker)

  • When water starts boiling, add paneer balls slowly and close the pressure cooker.
  • After you hear the first whistle, turn down the temperature to the lowest setting and keep it there for 7 minutes.
  • Put it aside for 2 mins. Do not open the lid.
  • Put the pressure cooker in the sink, and pour cold water on top of it.
  • Open the lid and take the rasgullas out in a bowl with a slotted spoon.
  • Pour half of the syrup on top of it.
  • Let the other half of the syrup cool down until its warm to touch.
  • Add the saffron and rose syrup for additional flavoring (optional) and stir well.
  • Add it back to the bowl with the rasgullas and the rest of the syrup.

Download PDF here: East Indian Bengali Rasgulla (Sweet Dish) Ambica Pruthi