Authentic home cooking from India, with US measurements.

Originally published on Cookpad India as कैरेमल रसगुल्ले(caramel rasgulle recipe in hindi)

Caramel Rasgulla

Name: Caramel Rasgulla
Total time: 3000 s
Ingredients: For the rasgulla balls:; 3.5 oz fresh paneer (made from cow’s milk) or chenna from 4 cups (1 liter) milk; For caramelized sugar:; 1/2 cup sugar (100 grams); 2 tablespoons water (30 ml); For the syrup:; 4 cups water (950 ml); 1/2 cup sugar (100 grams); 1/4 teaspoon cardamom powder

Vibhooti Jain @Vibhootijworld

Seoni MP

October is always a special month in Indian homes, with major festivals like Karva Chauth, Dhanteras, Diwali, and Sharad Purnima being celebrated. During this festive season, I’m sharing one of my favorite sweet recipes with you—a famous Bengali dessert that’s loved by many and easy to make. Yes, I’m talking about quick and easy rasgullas! I love making, eating, and serving them. My husband especially enjoys the rasgullas I make at home, saying they taste even better than the ones from the store. You can find more of my homemade rasgulla and rasmalai recipes on my Cookpad profile.
Rasgulla is a sweet dish made from soft paneer (Indian cottage cheese) soaked in a cardamom-flavored sugar syrup. The soft, spongy balls soaked in syrup taste delicious whether served warm or cold.
Today, I’ve given the classic rasgulla recipe a little twist by making caramel rasgullas, which look and taste amazing. Let’s see how I made them!

Vibhooti Jain @Vibhootijworld

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Ingredients

40-50 minutes

For the rasgulla balls:
3.5 ozfresh paneer (made from cow’s milk) or chenna from 4 cups (1 liter) milk
For caramelized sugar:
1/2 cupsugar (100 grams)
2 tablespoonswater (30 ml)
For the syrup:
4 cupswater (950 ml)
1/2 cupsugar (100 grams)
1/4 teaspooncardamom powder

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Steps

40-50 minutes

1

First, knead the fresh chenna or paneer with your palm for 8-10 minutes until you get a soft, smooth dough.
2

Shape the dough into equal-sized balls of your preferred size. Cover and set aside.
3

In a pan, combine 1/2 cup sugar and 2 tablespoons water. Cook over heat until the sugar caramelizes. Note: Don’t overcook the caramel, or it will taste bitter.
4

Add 2 cups water to the caramel and bring to a boil. Then add the remaining 2 cups water, 1/2 cup sugar, and cardamom powder. Bring to a boil again, then gently add the prepared chenna balls one by one.
5

Cover and boil on high heat for 10 minutes. Then gently turn the rasgullas or shake the pan, and cook for another 7-8 minutes on medium heat. Turn off the heat.
6

The caramel rasgullas are ready. Let them cool.
7

Serve chilled.

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Vibhooti Jain @Vibhootijworld

Published in the US on August 10, 2025 14:01

Seoni MP

Follow me on Instagram and Facebook @vibhootijworld .Computer Engineer who luv to cook new recipes. I'm an Engineer, art and craft lover, lecturer, teacher, home chef, home manager and mother of a son (who is foodie 😋😋). I am pure vegetarian and cook vegetarian food. Cooking new recipes and presenting them beautifully, art and craft activities, gardening, music, exploring new things and places, interacting with people (and making new friends also) gives me creative satisfaction and happiness. So I m here on cookpad for exploring my food experience and creating new recipes which I thought to cook.