Friday 11 July 2014



Milk 4 cups
Lemon juice 1/4 cup
Suger 11/2 cups
Water 41/2 cups


  1. Take whole milk in a heavy bottomed vessel . Boil over medium high heat , stirring frequently .
  2. As the milk comes to boil, add the lemon juice drop wise and stir the milk gently.
  3. You can see the milk curdles and the green whey water separates out.Turn off the heat.
  4. Drain the whey using a thin muslin cloth . Rinse the strained paneer under cold water and squeeze well .
  5. Squeeze the cloth and hang it for 30 minutes .
  6. Now take the paneer in the bowl . Spread it to fine shreds .
  7. Knead it for 10 to 12 minutes and make soft smooth dough out of it.
  8. Divide the dough into small equal sized balls .
  9. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil .
  10. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming , turn the heat to medium and cook for about seven minutes .
  11. Wait till the pressure goes off and open the lid .
  12. You can see the rasgulla patties , have expanded to double in size .
  13. Yummy Rasgullas are ready. Transfer it to a serving bowl and serve .


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