Paneer Rasagula

Paneer Rasagula

Category: Sweet

Cuisine: Indian

Make soft balls, cook in sugar syrup, and infuse with cardamom. Enjoy this delicious Indian dessert.
- By Divya


Full fat milk - 1 litre

Vinegar or Lemon Juice - 2 tbsp

Water as required

Corn Flour - 1 tsp

Milk Powder - 2 tbsp

Food colour (Pink) - 3-4 drops

Sugar - 1.5 cup

Cardamom Powder - ½ tsp

Rose essence few drops

Preparation Time: 30 min

Cooking Time: 45 min


To make the Perfect and Spongy Pink Rasgulla/Paneer Jamun place a pan on flame, add 1.5-liter whole fat milk, and boil.

Now take a bowl, add 2 tbsp of white vinegar, 1/4 cup of water, and mix well (You can also use 2 tbsp of lemon juice in place of white vinegar).

Turn off the flame to low. Add the vinegar mixture Little by little with continuous stirring.Turn off the flame after the milk coagulates completely

Now drain the milk solids into the cloth.

Wash the milk solids.Now squeeze and remove all excess water.

Keep some heavy weight over the milk solids in a cloth. And keep aside for 15 min.

Transfer the paneer to the plate after the water drained completely.

Now knead the Paneer well for 8-10 minutes till it turns out to be a smooth texture.

After kneading some time, add 1 tsp of cornflour, 2 tbsp of milk powder, 3-4 drops of rose-red colour, knead well and prepare a smooth dough.

Take a small portion of dough and prepare cylindrical Rasgulla with them.

Now, place a pan on flame, add 3 cups of water, 1.5 cups of sugar, and melt the sugar on medium flame.

After sugar starts melting now add 1/2 tsp of cardamom powder, a few drops of rose essence, and mix well.

After the sugar syrup starts boiling, add prepared Paneer Jamun into the sugar syrup.

Now cover the lid and boil for 8-10 minutes on medium flame.

After 10 minutes, turn off the flame and let them cool completely for 2-3 hours. After 2-3 hours, check your Paneer Jamun.

Now your Perfect Paneer Jamun/Pink Rasgulla is completely ready, and you can enjoy them.

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