Dahi Rasgulla

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Dahi Rasgulla

Cooking Time

Preparation Time :2 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 2 Min


Serves : 4
  • 1/2 liter milk

  • 1 tbsp vinegar

  • 1/4 tbsp cardamom powder

  • 1 cup sugar

  • 2 cup water 2 tbsp semolina 12 cup curd

  • 1/2 tbsp ginger and green chilli paste

  • 1/2 tbsp cumin seeds

  • 1/2 tbsp mustard oil

  • 1/2 tbsp punch phoran

  • 5-6 curry leaves

  • 1 red chilli

  • 1/2 tbsp salt


  • Boil the milk and when it starts boiling switch off the flame and add vinegar into it .It become curdle.
  • Strain the chhena from it and hang it for 10-15 minutes.
  • Mash it properly for 10 minutes.
  • Then add semolina and half of the cardamom powder into it and mash properly.
  • Make small chhena balls from it.
  • Heat a pan and add sugar and water to make the sugar syrup and add the cardamom powder into it. Let boil it for sometime.
  • Add the chhena balls into it by cover it properly.
  • After 10 minutes the Rasgulla becomes double the size and switch off the flame.
  • Now beat the curd well and add salt and ginger chilli paste into it.
  • Roast the cumin seeds for sometime and make the powder.
  • Squeeze the Rasgulla after cooling down and mix with the curd.
  • Then heat a pan and add oil, red chilli into it and then add the punch phoran into it .
  • When they crackle add curry leaves into it and mix with the Dahi gently.
  • Then add the roasted cumin powder over it.
  • Serve it by garnishing some pomegranate seeds over it.