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Kesar Rasgulla is a traditional, sweet, spongy, juicy, delicious Indian Sweet made from paneer or cottage cheese balls in a sugar syrup.
5 from 13 votes
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert, Indian Sweet
Cuisine Indian
Servings 12 pieces


  • litres full fat milk
  • 2-3 tbsp lemon juice or vinegar
  • 1 cup refined sugar
  • ½ tsp cardamom powder
  • ¼ tsp saffron
  • 4 cups water


Preparation of the Paneer/ Chenna:

  • Heat the milk in a saucepan over medium heat till it comes to a boil.
  • Take the pan off the heat.
  • Add 2-3 tbsp of lemon juice and mix gently. Allow the milk to rest for 2-3 minutes.
  • Put the pan back on medium heat. The milk will begin to curdle.
  • When you see the whey or the greenish liquid, take the pan off the heat.
  • Gently stir the mixture with a spoon or spatula. Curdled milk will gather up into lumps.
  • Drape a colander with a cheesecloth.
  • Pour the curdled milk mixture into the cheesecloth.
  • Wash the paneer or chenna under running cold water. This stops the paneer from cooking further and also removes the lemon juice or vinegar.
  • Gather the ends of the cloth and squeeze the chenna gently to remove excess water.
  • Place the chenna with the cheesecloth in the colander again. Cover the chenna with the cloth.
  • Put a small flat lid or plate on top of the bundle of covered chenna. Place a brick or something heavy over it. This helps to remove the excess water faster.
  • Leave for about 30 minutes.

Preparation of the Chenna/ Paneer Balls:

  • Remove the chenna from the cheesecloth into a big bowl or tray.
  • Knead the chenna using the heel of yoru palm till its soft smooth and it no longer sticky. This takes about 5-10 minutes.
  • Divide the chenna into 12 -14 parts.
  • Roll each part into a ball that is completely smooth without any cracks.

Preparation of Rasgulla:

  • Take a big wide pan with a lid.
  • Add water, sugar, cardamom and saffron.
  • Place the pan over medium heat and bring the water to a rolling boil.
  • Add the chenna balls gently to the boiling sugar water.
  • Allow the chenna balls to boil for 20 minutes.
  • Switch the heat off after 20 minutes. Don't be tempted to open the lid as the ragullas may deflate.
  • Allow the ragullas to cool down in the syrup without opening the lid for at 30 minutes to 2 hours.
  • For chilled rasgulla, put in the fridge with the syrup for about 30- 60 minutes.
  • Serve Kesar Rasgulla with a little syrup drizzled over it.


  • Make sure the chenna mixture is smooth and not sticky after kneading it.
  • Don't use less water otherwise the syrup will become thick and the rasgulla will not cook properly.
  • If you don't have lemon or vinegar to curdle the milk use ¼ cup plain yogurt.
  • Make sure the rolled balls have no cracks.
Keyword rasgulla recipe