Quick Coffee Rasgulla By Ranveer Brar

Quick Coffee Rasgulla

Your love for coffee can’t get better than these brown beauties served with waffles. The delicate coffee flavoured dumplings soaked in sugar syrup can be an excellent alternative to the classic cottage cheese rosogullas.
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Cooking Time

15 Min

Meal Type


Preparation Time

15-17 Min



Rate This Recipe8


  • For rasgulla
  • 1500 ml milk
  • 2 tsp instant coffee
  • 1 tsp lemon juice
  • water
  • 1 cup sugar
  • 1 tsp saffron strands
  • 1 tsp rice flour
  • ½ tsp baking soda
  • ½ cup cardamom powder
  • For batter
  • 1 cup refind flour
  • 1 cup condensed milk
  • 1 tsp cardamom powder
  • salt
  • water
  • 1 tsp lemon juice
  • 1 tsp baking soda


  1. 1

    Procedure to make Juice Coffee Rasgulla: In a saucepan add milk, instant coffee, lemon juice and mix it well.
  2. 2

    Strain the coffee in a bowl and refrigerate it for 10 - 12 minutes.
  3. 3

    Cream the coffee chena and make a dough of it.
  4. 4

    In a heated pressure cooker add water, sugar, saffron strands.
  5. 5

    In the dough add rice flour, baking soda and mix it well.
  6. 6

    Add cardamom powder and make small of it.
  7. 7

    Add the balls in the sugar syrup and cover the pressure cooker with the lid.
  8. 8

    In a bowl add refined flour, condensed milk, cardamom powder, salt, water and mix it.
  9. 9

    Add lemon juice, baking soda and prepare a batter.
  10. 10

    Add the batter in the sandwich toaster and let it toast.
  11. 11

    Add the sugar syrup from the pressure cooker in a jar, add the coffee balls.
  12. 12

    To garnish Juice Coffee Rasgulla cut the waffle into two, sprinkle castor sugar, add cardamom powder, condensed milk and the dessert is ready to serve.

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