- 4 cups milk
- 2 tbsp lemon juice
- 4 cups water
- 2.5 cup sugar
- few drops rose essence
- few saffron strands
- Pour the milk in a heavy bottomed pan and bring it to
- When it starts to boiling add lemon juice and stir
continuously untill the milk curdle.
- Pour this in a cloth and drain the water.
- Wash the paneer with cold running water to
remove the lemon juice flavour.
- Then squeeze the cloth with your hands to remove the
excess of water from the paneer.
- Put a knot around the paneer cloth and hang the paneer
for 1 hour.
- Make sure that there must not be any water
- When the water completely drained then remove the
paneer from the cloth and place in a bowl.
- Then knead it to make a smooth and soft dough.
- Now divide the dough into small lemon size balls and
- Make sure that there is no crackes in the balls.
- Take a pressure cooker and heat on medium high
- Mix the sugar, water and few saffron strands in a
pressure cooker and bring it to boil.
- Add the paneer balls and close with a lid.
- Make sure that the cooker is large enough to accomodate
- Because the rasagullas will expand about double the
size while cooking in the sugar syrup.
- When the first whistle comes then reduse the flame to
medium low and cook for another 5-7 mins.
- Remove from flame and allow it to cool for
- Now transfer the rasgullas in a bowl and add rose
- Then refrigerate for few hours before
- Finally easy and tasty bengali kesar rasgulla is
- Serve the chilled rasgullas and enjoy the taste.