4 hours 50 min

    An authentic Indian dessert made by curdling milk with lime juice, collecting and pressing the curds into balls and cooking them in a sugar syrup. They are super-easy to make and exceptionally delicious.

    10 people made this

    Makes: 20 rasgullas

    • 1.5 litres milk
    • 3 tablespoons fresh lime juice
    • 500g caster sugar
    • 1.5 litres water
    • 1 teaspoon ground cardamom

    Prep:15min  ›  Cook:35min  ›  Extra time:4hr chilling  ›  Ready in:4hr50min 

    1. Bring the milk to the boil in a heavy-bottomed saucepan until it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids (chenna) separate from the whey. Pour into a colander lined with cheese cloth/muslin; rinse the chenna with cold water to get rid of the lime juice. Allow the water to drain completely.
    2. Gather the cheese cloth/muslin edges like a parcel and press as much water out as possible; what you now have is soft paneer. Turn the paneer onto a rolling mat or other smooth surface. Knead the paneer well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
    3. Bring the water to the boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
    4. Roll each portion of paneer into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
    5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.

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    Reviews in English (4)


    I am a Bengali woman and we are famous for our Rusgullahs. It is my favorite desert ever. One thing you can do is instead of using lime juice you can use 2-3 tablespoons white vinegar to create milk solids and that way you wont have to worry about rinsing the milk solids. And also you don't really have to make the simple syrup in a pressure cooker. You can actually make it in a large pot. But either way it will be an awesome authentic Rusgullahs.  -  22 Sep 2011  (Review from Allrecipes US | Canada)


    A fine dessert for an Indian meal. I made 3 different syrups for 1 batch of rasgullas: Cardamom (per recipe), Rose, & Saffron. Exotic, heavenly!  -  18 Sep 2010  (Review from Allrecipes US | Canada)


    I made these yesterday. They were surprisingly easy and the taste was interesting. They weren't bad but I probably won't make them again (although the two women from India that I work with really seemed to enjoy them). It was a bit like eating vanilla flavored squeaky cheese.  -  16 Feb 2016  (Review from Allrecipes US | Canada)