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Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 4

  • Nova Milk (preferably whole milk) 1 litre

  • Curd (or you can use 2 tbsp lemon juice or vinegar, but with yogurt they smell and taste perfect) 1/2 cups

  • Ice cold water 1 litre

  • Sugar 1 cups

  • Water 2 cups

  • Cardamom powder 1/4 tsp

  • For Rabri: Nova Milk 2 cups

  • Saffron strands 1/8 tsp

  • Sugar 1/2 cups

  • Pistachios, chopped 2 tbsp


  • 01

    We will start by keeping the milk in stove to it evaporate for the Rabri. And then make the Rasgullas. In a pan add 2 cups milk and bring to boil. Add few saffron strands and ½ cup sugar. Stir every 2 to 3 minutes. 

  • 02

    Boil until the milk thickens and reduces to half the quantity. Set this aside.

  • 03

    Making Rasgulla: In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 mins.

  • 04

    Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. Then squeeze and drain off the water nicely.

  • 05

    Now knead the cheese well to make into a smooth dough for about 10 mins. Take small portions of it and roll to tiny balls and flatten it gently. You can make your desired shape, round or oval. They should be tiny and not big as it will double when boiling in sugar syrup.

  • 06

    Making syrup and cooking of Rasgullas: Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder. Now add the flatten discs of cheese one after the other gently. Cover the pan with a lid and cook for 10 mins on a medium high flame. Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done. 

  • 07

    Now take out the rasgullas to a plate and cool them. Squeeze them gently in between your palms to remove sugar syrup. You can also do it with a stapula and spoon. Add the pistachios (reserving few for garnishing) and the rasgullas to the rabri. Garnish with remaining pistachios. Serve as it is or serve Chilled. 



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