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Photo of Gur rasogulla by Kritika Singh at BetterButter
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Gur rasogulla

Apr-21-2018
Kritika Singh
60 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gur rasogulla RECIPE

A healthy dessert from West Bengal.

Recipe Tags

  • Medium
  • Festive
  • West Bengal
  • Pressure Cook
  • Boiling
  • Dessert
  • Gluten Free

Ingredients Serving: 4

  1. Milk - 1 litre
  2. Gur/jaggery- 100 gms
  3. Milk powder - 3 tspn
  4. Sooji - 1 tspn
  5. Water - 3 Cups
  6. Lime juice - 1 tspn
  7. Corn starch - 1 tspn if u dont have milk powder and sooji.

Instructions

  1. Take raw milk, boil it, allow it to cool and keep in refrigerator. Remove the malai layer formed otherwise the balls will not form.
  2. Take the milk, boil it again and the add lemon juice.
  3. When you see the milk curdling, switch off the flame.
  4. Strain the chhena in a muslin cloth and soak it tightly so that all the water is removed.
  5. Wash the chena in cold water properly. Leave the chhena in the muslin cloth for half an hour. Now take the chhena and mash it up for 5 min.
  6. Add 3 tspn of milk powder and again mash it properly. The more it is mashed up, the better the rasgulla will be.
  7. Now add 1 tspn of sooji and again mash it to make a hard dough.
  8. Once it's done, make small balls of it.
  9. Heat water in a pan/pressure cooker, add in the jaggery and let it dissolve. Allow it to boil for 1 min and then start adding the balls.
  10. Cook them on high flame for 5 min and then check. The rasgulla will double in size.
  11. Lower the flame, cook it for another 10 to 15 min so the syrup penetrates in well.
  12. Switch off the flame. Allow it to cool. Don't transfer immediately or they may break. The gur rasgulla are ready to serve.

Reviews (1)  

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Milli Garg
Apr-24-2018
Milli Garg   Apr-24-2018

Thanks Kritika for sharing this recipe.

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