Homemade Rasgullas
by Rehana Khambaty
Added to 3 cookbooks
This recipe has been viewed 6570 times
All time favourite mithai!
Method- Knead the chhana into a pliable dough, adding the 4 drops of rose essence and plain flour.
- When chhana leaves the sides of the dish, add sugar and knead lightly.
- Divide the paneer mixture in 35 pieces.
- Insert a piece of palm candy and a cardamom seed into the centre of each piece and roll in the palms to form balls.
- Heat sugar syrup till it comes to the boil.
- Add the chhana balls to the syrup ensuring that they do not touch each other.
- Continue cooking for about 20 minutes, adding some hot water from time to time to present the sugar syrup from becoming too thick.
- Remove from the flame and keep aside to cool.
- Transfer to bowl and serve with the syrup.
- Keeps for a couple of days in the refrigerator.
Other Related Recipes
This recipe was contributed by Rehana Khambaty on 23 Jul 2012
Basically I am a food lover and also love to try out new recipes. I have won many contests in India ...Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe