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Rose Flavored Rasgulla!

Certainly rose syrup flavored rasgulla is a delightful twist to the traditional rasgulla, adding a fragrant and vibrant color to this traditional Indian sweet treat.


  • 1 liter full-fat milk

  • 2 tablespoons white vinegar

  • 1 cup sugar

  • 4 cups water

  • 1/2 cup rose syrup


Making Chenna (Paneer/ Cottage cheese):

  1. Make the Chenna:

  • Heat the milk in a heavy-bottomed pan until it comes to a boil.

  • Add white vinegar to the boiling milk, stirring continuously.

  • Once the milk has curdled, strain it using a muslin cloth .

  • Rinse it under cold water to remove the sour taste.

  • Squeeze out excess water and hang the cloth for about 30 minutes to drain the water.

  • Transfer the chenna to a clean bowl and knead it for about 15 minutes until it becomes smooth and soft.

  • Divide the kneaded chenna into small, equal-sized portions and shape them into smooth small balls.

  1. Prepare the rose sugar syrup:

  • In a separate pot, combine water, sugar and rose syrup. Bring it to a boil to make a rose sugar syrup.

  1. Cook the Rasgulla:

  • Gently add the chenna balls to the boiling rose sugar syrup.

  • Cover the pot and let it cook on medium heat for about 20 minutes.

  • The Rasgulla should double in size.

  • Once cooked, let the Rasgulla cool in the sugar syrup.

  • If possible refrigerate the rose syrup flavored rasgulla for a few hours before serving.

  • Enjoy your delicious Rose Syrup Flavored Rasgulla!

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