Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Friday, March 11, 2011

Rasgulla (রসগোল্লা)

  1. Milk-2 liter(whole milk is better)
  2. Flour-1/2 Tbs
  3. Baking powder-1/4 ts (optional)
  4. Semolina(shuji)-1 ts
  5. Vinegar/Lemon juice-1/2 cup
  6. Water-1/2 cup
  7. Sugar- 2 cup
  8. Water- 4 cup(for syrup)
  1. Make chaana by following this link.Making Curd/Chaana(ছানা)
  2. When water remove from chaana, place it on a mixing bowl. Knead it well to make smooth dough. Then add flour,baking powder, semolina(shuji) and 1 Tbs sugar and knead again. Knead it very well to remove any chunks. Kneading is very important to get a good quality of rosogolla.
  3. Make small balls of equal size from the dough and keep it aside.( Ball should be half in size of your ultimate rosogolla size because it will increase almost double in size when it will be cooked into the sugar syrup.)
  4. Mix sugar and water in a deep large pan and bring it to a boil, and add 1 ts lemon juice (this will help the sugar to remain liquid when it become cool otherwise after cool down syrup may become thicker) . When the sugar dissolved and syrup comes to boil, take out 1 cup of syrup in a bowl and set aside, then add chaana balls into the syrup of pan slowly.
  5. Bring the heat to medium falme, cover the pan with lid and cook around 25/30 minutes.
  6. Then take out rasgulla from the syrup and put into the syrup of the bowl.
  7. Allow to cool it and serve.


  1. what is paper towel? Is it something like tissue ?

  2. yes, it is one kind of thick tissue. also known as kitchen towel. you can also use another dry cloth.

  3. When I cooked the Rosogolla, they broke down..what mistake I have made?

  4. Thanks. I tried twice but cant seem to make the rosogolla soft. As if syrup has not got into the mishty. Please advise.

  5. Hi, my sweets always comes out flat. What can I do to solve it?