Rasgulla From Milk


• 1.2 litre – Milk
• 2 tbsp – Lemon juice
• 350 g – Sugar
• 2.25 litre – water
• 2 tsp – semolina
• 1 tsp – kewra or rose water


  1. Boil the milk, add lemon juice and remove from heat.
  2. Leave for 2 minutes to separate.
  3. Strain through a muslin cloth and reserve the whey for cooking lentils or vegetables.
  4. Rinse the curd or paneer with cold water.
  5. Then press under a heavy object to squeeze out all the water for 30 mins.
  6. Bring the sugar and water to a boil and simmer.
  7. Mix the semolina into the paneer with the palm of your hand until it is soft and springy.
  8. Divide into 14 equal balls.
  9. Add the paneer balls to the boiling syrup and cook for 1 hour or until the syrup is reduced by three-quarters.
  10. Leave to cool then chill for 3-4 hours.
  11. Stir in the kewra or rose water just before serving.
  12. Serve cold as a dessert.

Recipe courtesy of Shilpa