हिंदी में पढ़ें – रसगुल्ला


  • 1 ½ litre milk
  • 1 lemon
  • 4 cups water
  • 1 ½ cup sugar
  • 1 tbsp rose water
  • Pistachio slivers (for garnishing)
  • A few strands of saffron (for garnishing)


  1. First of all we have to make chenna. Boil milk and when it comes to boil add juice of 1 lemon.
  2. Milk will start curdling and whey will separate.
  3. Strain the curdled milk in cheesecloth placed in a strainer.
  4. Keep a bowl under strainer to collect the whey.
  5. Don’t throw this whey as it is very nutritious. You can use this to prepare dough or add in gravies.
  6. The original recipe suggests keeping it aside for 3 hours but as I am an impatient person I waited for only œ an hour till all the whey was drained completely.
  7. Now you can either blend it in your blender for ½ minute or use your hands to make a fine mixture.
  8. I used to press these with hands to make sandesh (as you can see in my sandesh with Nutella recipe) which took some time and effort.
  9. But after reading this recipe I have just started using my blender.
  10. Much easier and less time consuming.
  11. Make balls. Number of balls will depend on the size. I got around 15 balls.
  12. Take a wide bottomed pan.
  13. Boil water on high heat.
  14. When it starts boiling add sugar and dissolve it completely.
  15. Add balls to the water and let it boil covered on high for 5 minutes.
  16. Balls will be double in size now.
  17. Turn the flame to medium and let them cook covered for another 15 minutes.
  18. Turn off the flame and add rose water.
  19. Let it stand for some time to cool down. Serve cold.
  20. Garnish with pistachio slivers and saffron strands.

Khud Khao, Sabko Khilao 😀



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