Ingredients for Rasgullas Syrup:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Sugar | 2 cup | |
| 2 | Water | 6 cup | |
| 3 | Cardamom Powder | 1/4 tablespoon | |
| 4 | Rose water (optional) | 1/4 tablespoon | |
| 5 | Saffron (optional) | 1/4 tablespoon |
Ingredients for Rasgullas:
| Sl. No. | Ingredients | Quantity | Style |
| 1 | Chenna (Soft Paneer) | 250 gm | |
| 2 | Water | 2 cup | |
| 3 | Sugar | 1 cup | |
| 4 | Cardamom powder | 1/2 tablespoon | |
| 5 | All purpose flour | 1/4 tablespoon |
Note:
How to prepare - Chenna (Soft Paneer) 250gm :
- Boil 2 liter milk, after few minutes add Vinegar (1 tablespoon)/Lemon Juice (2 tablespoon) to it and stop the stove/gas.
- Keep it out side, let it be cool. Then filter it.
- Your Chenna (soft Paneer) is ready.
 |  |  |
Preparation:
- Knead chenna for about 10 minutes to make a smooth dough. Add all purpose flour & knead again for few minutes. (The softness of the rasgulla depends on how well you knead the paneer. The more you knead, the more spongy will be the rasgullas)
- Make small of about 1 inch in size ( 8-10 ) of the dough and keep aside. (The cooking time of the rasgullas will vary depending on their size. While cooking, it will be double their size.)
- Heat a saucepan in medium flame with water. Mix sugar, cardamom, rose water and saffron in a saucepan & bring it to boil. (nearly 5 – 8 minutes)
- Add chenna balls to the syrup and cook for 25 - 30 minutes with lid partially covered.(Rasgullas should always be cooked on a high flame.)
- Chenna dumpling will puff up.
- On cooling, add little rose water essence (optional).
