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  • 2 liters whole milk
  • 1 tablespoon lemon juice or vinegar
  • 1 cup sugar
  • 1/2 cup water
  • A few strands of saffron (optional)
  • A few drops of rose water (optional)


  1. Heat the milk in a heavy-bottomed saucepan over medium heat until it comes to a boil.
  2. Once the milk comes to a boil, reduce the heat to low and simmer for 5 minutes.
  3. Remove the milk from the heat and stir in the lemon juice or vinegar.
  4. Let the milk sit for 5 minutes, or until it curdles.
  5. Line a colander with a cheesecloth or muslin cloth.
  6. Pour the curdled milk into the prepared colander.
  7. Allow the whey to drain from the curdled milk for 30 minutes.
  8. Knead the curdled milk for 5 minutes, or until it is smooth and elastic.
  9. Divide the kneaded curdled milk into small balls.
  10. In a separate saucepan, combine the sugar and water.
  11. Bring the sugar syrup to a boil over medium heat.
  12. Once the sugar syrup comes to a boil, reduce the heat to low and simmer for 10 minutes.
  13. Add the rasgulla balls to the sugar syrup.
  14. Cover the saucepan and simmer for 20 minutes, or until the rasgulla balls are light and spongy.
  15. Remove the rasgulla balls from the sugar syrup and let them cool.
  16. Serve the rasgulla balls warm or cold.

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