Rasagulla By Akansha khatri


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It's special because it has mom's love in it
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4 Servings

Cooking Time

30-40 mins

Meal Type


Rate This Recipe9


  • Milk 1.5 L
  • Lemon 2 tb
  • Cornflour 2 tb
  • Elachi powder
  • Kesar strangs
  • Sugar 1 cup


  1. 1

    Bring 1.5 L milk to boil .
  2. 2

    Turn off the gas and add lemon juice and water mixture so the milk splits .
  3. 3

    Strain all the chena and wash it 3 4 times with normal water and hang it for 10 15 mins so the extra water drains out .
  4. 4

    Now knead the chena for 10 mins very well with palm and add 1 tb of cornflour to bind it .
  5. 5

    Make small balls of chena with light hand .
  6. 6

    In a broad pan add 1 cup of sugar and 5 cups of water for chasni and bring the water to boil . Add kesar strangs and elachi powder for flavour other flavour can also be added as desired.
  7. 7

    When the water is boiling add the chena balls slowely one by one and cover it with the lid.
  8. 8

    Now boil the rasgulla for 18 to 20 mins and keep stirring them slowly .
  9. 9

    To check if they are cooked in a bowl full of room temperature water add one rasgulla and if it drains and sits to the bottom completely the are cooked.
  10. 10

    Now turn gas off and cool rasgulla's ..best serve cold.

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