Rasgulla / Sponge Rasgulla recipe / Easy rasgulla recipe – Diwali recipe


Rasgulla is a syrupy dessert popular in North-India and is traditionally offered as bhog to Goddess Lakshmi, at Jaganath Temple in Puri. It is made from ball shaped dumpling of Chhena and cooked in light syrup made of sugar.

Rasgulla is my all-time, I could remember very well in my childhood days my grand pa, use to get me rasagulla tins and we both sit and eat like anything. Wonder, why I haven’t tried this Rasgulla all these days. Now it’s time for Rasagulla, just like that I made it. I could never stop eating rasgulla, until the tin is empty 😛

Rasgulla is very simple, easy and less time consuming (15 mins) only when you have paneer. It just takes 40 mins to prepare paneer and then rasgullas. Never wait, a must try and a simple recipe. Let us move on to the recipe…

Do check out my Home-made Paneer in this link: https://madraasi.com/2015/09/27/homemade-paneer/.

Do check out my Dessert recipes in this link: https://madraasi.com/2015/09/27/rasagulla/.


  • Paneer – 200 gms
  • Sugar – 4 tbsp
  • Water – 1 litre
  • Maida / All Purpose flour – 2 tsp


  • Bring the paneer to room temperature, if its store bought keep it in warm water for 10 mins.
  • Crumble the paneer and then knead them well with your palms and roll it to a dough.
  • Take small portions of paneer, roll them to balls and keep it aside.
  • Meanwhile, boil the water along with sugar in a thick bottomed sauce pan and let it boil.
  • Drop the paneer balls gently to the boiling water.
  • Cover with the lid and allow it to boil for few mins (5 mins).
  • Mix all-purpose flour with a tbsp. of water to a paste, remove the lid and sprinkle the paste over the boiling water, cover again with the lid and let it boil for another 5 to 10 mins.
  • Remove the rasgullas to a bowl along with the sugar syrup.

Serve at room temperature.

Note: Sprinkling water mixed with all-purpose flour is to bring rasgullas fluffy and soft. I have used home-made paneer for preparing this Rasgullas.



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