Chennai Rusgolla

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Chennai Rusgolla

Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 4
  • 1 litre full cream milk

  • 1 tsp vinegar

  • 4-5 nos pitachios for garnishing

  • 1 tsp vanilla essence

  • 1 tsp sooji

  • 1 tsp maida

  • 150 gms sugar


  • 1- First of all boil full cream milk.When it boils then switch off gas and pour 1 glass of normal water in it to make it little cool.
  • 2- Now put 1 tea spoon of vinegar or 1 tsp.of lemon juice when water separated then stain it in strainer throw water, wash it in running water and keep some thing heavy on Chenna.
  • 3- Now take a big plate put Chennai on it and mash it until it starts leaving oil otherwise Rusgoolas will not become soft.
  • 4-Then put 1 tsp. Of sooji, 1 tsp. ofmaida to make it white and for spongyness.
  • 5- Kneed it until it becomes v.v.soft then make small balls from it. Nearly 11 balls will be ready.
  • 6- Take a pan put 3 glass of water in it , 150 gram sugar and out little milk to make it clean.
  • 7- When water starts boiling put all balls of Chennai in it and cover it on medium flame for 15 minutes.