Sunday, December 2, 2012


Time 20 min
Paneer 200 gms
For sugar syrup
Sugar 1 cup
Water 5 cups
Cardamom powder 1/4 tsp

Grate paneer (2-3 times) into a very fine powder. Make 1 inch balls around 20 in no. Use your fingers to put pressure and make balls so that balls will get tight. So that balls will not get melt when added to sugar syrup. In pressure cooker add sugar and water. Allow sugar to melt, then allow it to boil for 5-6 min. Then add paneer balls into the cooker, cover the lid. Let it cook for 1 whistle. Then switch off the flame. Keep the cooker for 5 min then release the pressure from the cooker. Remove the lid. Paneer balls will get swollen to its double size. Rasgullas are ready. Just chill and serve.


  1. Rashogolla, like the most sweets in India will always and forever be a Bengali thing. Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    here are two lists to shut your mouth

    these guys are not just making India proud but half the world knows about these guys dude :)

    we bengalis have won pretty much every award in the world stage
    you name it we have it and we are damn proud of what we have :)
    its the only country in the world which took rebellion because it couldn't speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?



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