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Orange Rasgulla

Orange Rasgulla

Cooking Time

Preparation Time : 25

Cook Time : 15

Total Time : 40


Serves 10

  • Milk 5 cups

  • Sugar 1 cups

  • Water 3 cups

  • Lemon juice 2 tbsp

  • Cardamon powder 1/4 tsp

  • Saffron food color 1/2 tsp


  • 01

    Boil The Milk In A Heavy Bottom Vessel. Once Boiled Switch Off The Flame. Add Lemon Juice And Cover The Milk.

  • 02

    After Few Mins, Milk Is Fully Curdled. Strain The Milk In A Muslin Cloth And Wash In Fresh Water For 2 - 3 Times.

  • 03

    Hung The Paneer / Cottage Cheese In Muslin Cloth For Half An Hour.

  • 04

    Now We Get Soft Paneer / Cottage Cheese. We Mash The Paneer / Cottage Cheese Very Well.

  • 05

    Add Orange Food Color And Make A Soft And Smooth Dough.

  • 06

    Divide The Dough Into 12 Equal Size Balls.

  • 07

    Roll Each Ball Between Your Palms. Shape Each Ball To Flat Patties Of Medium Thickness. All The Balls Are Made In The Same Way.

  • 08

    Now We Take Pressure Cooker And Add One Cup Of Sugar ,Three Cup Of Water,Cardamom Powder And Also Add Paneer / Cottage Cheese Balls. And Steam It.

  • 09

    When Cooker Release The Whistle Simmer The Flame For Ten Mins. Once Cooled,We Open The Lid.

  • 10

    Chumchum Should Be Floating On The Syrup And Its Size Should Be Double. Serve Chilled.



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