This recipe came to me from an old Bengali friend in college and I have always made it this way. Rasagolla is one of my favorite desserts.


1 cup paneer
4.0 cups sugar
rose essence
1 tsp ground cardamom

To make fresh paneer, check here.

Knead the fresh homemade paneer (cheese) with a tsp of flour or maida. Divide into 15-20 parts and roll each portion into a ball. Meanwhile bring two cups of water to boil in a pressure cooker. Add 2-2.5 cups sugar (based on preference). Add a few drops of rose essence. Once the sugar melts and the syrup is boiling, add up to 10 of the paneer balls. Remove the safety belt, and weight from the cooker lid and close the lid. Cover the lid with a small cup. Reduce flame to low and cook for 12-15 minutes.

Remove from flame and transfer the rasagolla along with syrup to a separate bowl. Prepare fresh syrup for each batch of 10 rasagolla balls. Add fresh ground cardamom. Refrigerate and serve cold rasagolla with some syrup. Enjoy after dinner!