It’s time to dig into the sweetness as a few days are left to celebrate one of the biggest festivals of Indians. Diwali is the mark of the triumph of good over evil, light over darkness and truth over falsities. Surely, this time you all are planning a big celebration on this great occasion, which is obviously a very good thing. But remember, enjoyment of any festivities are incomplete until lots of food and drinks are not there to munch.

Now, if you are getting confused that what sweet dish will be better for the guests on this Diwali, then we are here to suggest you one Indian sweet dish, known as Rasgulla, a melt in the mouth soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup. It’s one of the sweet dishes that liked by almost everyone, especially kids, who are very much crazy about Rasgulla. So, this Diwali, give surprise to them by preparing this dessert at home. Listed below is the complete recipe, therefore, try out and enjoy.

Rasgulla recipe with step by step procedure:

Serves: 6 Servings

Required Ingredients


  • 1-liter Full Cream Milk
  • 2 tbsp Lemon Juice
  • 1 and ½ cups of Sugar
  • 4 cups of Water
  • 2-3 Green Cardamom (elaichi)



  • Heat the milk in a bowl and bring it to boil over the medium flame.
  • When it starts to boil, mix lemon juice with 2 tbsp of water.
  • When the milk comes to rolling boil, add water-lemon juice mixture slowly and stir continuously using a spatula.
  • After a few minutes, you will notice that the solid milk portion and liquid whey portion will start to separate within a minute.
  • Now, spread a cheese-cloth over a large strainer or colander and transfer over it and drain the whey.
  • Wash it in running water to remove sourness.
  • Remove all the water completely and tie chhena in a muslin cloth.
  • After that, squeeze it properly to drain the excess of water.
  • Hang it for 30 minutes to get the right amount of moisture.
  • Open the muslin cloth and transfer chhena to a plate.
  • Now, mash and crumble it by using a hand. Remember, it should be crumbly and little moist.
  • Knead it, until it all comes together like dough and it starts to release some fat.
  • Make 13-15 smalls balls from the kneaded Paneer dough. As the size of balls will increase to almost double after boiling is sugar syrup, so do not make very large balls.
  • Now, heat 1 and ½ cups of sugar with 4-cups of water and cardamom in a large, broad vessel over the medium flame and prepare sugar syrup.
  • Now, when it comes to a boil, carefully drop prepared balls in it.
  • Cover it with a lid and let it cook on the medium flame.
  • After 5 minutes, remove the lid and stir it gently with a spatula. Again, cover it and let it boil for 7-8 minutes.
  • Now, remove the lid and switch off the flame. You will notice that size of balls has increased to almost double.
  • After turning off the flame, the balls will shrink a little, but it’s normal.
  • Take out them to a large bowl and let them cool for 5-6 hours.
  • Rasgullas are now ready for serving.