Bengali Spongy Rasgulla Recipe

1 litre or 4 cups Milk
2 cups sugar
1 tsp sooji/rava
2 to 3 tbsp vinegar, add as required

1. Boil 1 litre milk. add vinegar n curdled it. Make paneer out of it. Srain in a muslin cloth n hang it for 1 hr or till all d whey drain out. Make sure water is not there
2. Mash dis Paneer for some time till it is smooth.
3. Now add 1 tsp sooji and 1 tsp Sugar, Again mash it. Make round balls out of it.
4. Now make syrup in a cooker by adding 1 cup sugar to 5 cup water. Boil till sugar melts.
5. In another bowl make sugar syrup by adding 1 cup sugar n 2 cup water n keep dis for cooling.
6. Now add d paneer balls to d sugar syrup in cooker. cover d cooker. slow d flame after 1 whistle n cook for another 5 min.
7. Let d cooker cool down completely.
8. After dis take out d balls n transfer to d cold syrup dat we have prepared earlier. let d rasgoola be in dis syrup for at least 2 hrs.

For Rasgulla We Prepare two types of Sugar Syrup
one is lighter (1 Cup Sugar + 5 Cup Water)
and other is (1 Cup Sugar + 2 Cup Water) This one is slightly thicker than the above one.


Kadu ha Halwa


  • 500 gm Pumpkin
  • 4 tbsp Ghee
  • 2 Elaichi
  • 1/2 cup Sugar
  • 10-12 Almonds (blanched)


Wash, peel and chop the pumpkin.
Heat ghee in the pan and add pumpkin to it. Cook for 2-5 minutes.
Mash the pumpkin well.
Add sugar and cardamom powder. Continue cooking till it thickens.
Transfer to a serving dish or bowls and garnish with chopped almonds.

Phool Makhane Ki Kheer


makhanekikheer1 litre Full-Cream Milk
2 tbsp Ghee
50 gm Makhaane
½ cup Sugar
4 Choti Elaichi
10-12 Almonds (chopped)


Heat ghee in a pan and makhaane over a low flame. When, let them cool and then crush them coarsely.
Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens.
When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
Makhaane Ki Kheer is ready garnish it with almonds before serving.
Serve hot or chilled.

Nariyal Barfi

coconutbarfiIngredients needed

  • Grated coconut – 1 cup
  • Sugar – 3/4 cup + 1 tbsp
  • Ghee – 2 tsp
  • Cardamom powder – 1/4 tsp


Take a kadai/pan (non stick preferable) add sugar and just enough water (approximately 1/2 cup) to cover the sugar and boil it.

When the sugar water starts boiling, add cardamom powder, ghee and the grated coconut.

Simmer and cook stirring often, till the coconut mixture starts foaming and leaves the sides of the pan.Take a small mixture and if you are able to make a ball out of it, switch off the flames.

Pour it on the greased tray or plate. After it cools a little, make cuts in desired shapes.

Leave it to cool completely. After that take the pieces gently and store it in an air tight container.

Note –Use fresh mature coconuts for best results.



Ghee / Oil to fry
500 gms Maida (All purpose flour)
6 tblsp Oil / Ghee (melted)
500-600 gms Khoya
1/2 tsp green Cardamom Powder
25 gms chopped Almond
25 gms Kishmish
25 gms dried Coconut (shredded)
350 gms Sugar


Sieve the flour.
Mix the six tablespoons of oil with the maida.
Now add some water and knead lightly.
Now mash the khoya and fry it in a kadhai / deep pan till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and kishmish.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas
Deep fry in hot oil till golden brown.