Rasgulla – Diwali special

Rasgulla, Bengali sweet, Diwali festival recipe

Deepavali Diwali special recipesĀ 


  • Milk – 4 cups
  • Lime – 1/2

For syrup:

  • Water – 3 cups
  • Cardamom – 1 (crushed)
  • Sugar – 3/4 to 1 cup


  1. Heat milk in a pan. Stir it once in a while to avoid burning the bottom.
  2. Once the milk starts boiling, reduce the heat to medium and add lime juice to it, then milk starts to curdle.
  3. After 3 to 4 minutes Paneer is completely separated from milk. Remove this from heat and add some cold water to it.
  4. Strain the Paneer using a nice muslin cloth. Hang the muslin cloth for 1 hour to drain the water from paneer.
  5. After that Squeeze the muslin cloth to remove the extra moisture completely.Now remove the paneer from cloth and knead it for 5 minutes.
  6. Make equal sized small balls from the paneer and keep aside. Now the Paneer balls are ready.
  7. Heat Water, Sugar and Cardamom together in a pan. Once it starts boiling, add the paneer balls to it, cover the pan with a lid and cook for 7 to 10 minutes.
  8. You can cook these paneer balls in pressure cooker too. After cooking, the size of the balls will be increased from its original size.
  9. Rasgullas are ready now. Serve chilled.

Rasgulla Making - Paneer kneaded into dough, then made into small balls, Cooked rasagullas in sugar syrup

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