Kesar Rasgulla Recipe | How to make Kesari Rasgulla | Kesar Rasgulla Recipe Video

Kesar Rasgulla
Kesar Rasgulla | Easy Kesari Rasgulla Recipe | Traditional Bengali Sweet Mithai | How to make Kesari Rasgulla

Kesari rasgulla recipe with detailed photo and video recipe. This is another classic and delectable Bengali sweet recipe prepared with milk solids and saffron strands. This is made during festivals and celebrations time.

This is made with soft fresh homemade paneer, saffron and cooked in a sugar syrup and served chilled at room temperature.

This is one of the popular sweet from Bengal. Bengali's cannot live without, and you too are sure to fall in love with it once you taste these super-soft, milk-saffron flavored rasgullas.
Easy Kesari Rasgulla Recipe

So, follow instructions perfectly and you will get perfect texture and praise-worthy rasgullas.

The texture of the kesari rasgulla is similar to rasgulla, but addition of cooking into saffron flavored sugar syrup.

The process of kesari rasgulla is divided into three stages:

  1. Boiling and curdling milk to make chenna (paneer/cottage cheese).
  2. Kneading the chenna to a soft dough and making  balls from it.
  3. Making sugar syrup and boiling the prepared balls in it.

How to make Kesari Rasgulla

At my home everyone loved meetha(sweets), & they have big sweet tooth😍 including me..I love desi Indian sweets so much, so usually make at home on an easy way.


Rasgulla is an Indian dessert popular in All over India. It is made from ball-shaped dumplings made up of chhena (an Indian cottage cheese) , cooked in light syrup made of sugar. It's very spongy and soft in texture, just melt in your mouth. Rasgulla was invented by Nabin Chandra Das, a famous sweetmeat maker, in 1868.
Saffron Cottage Cheese Balls In Sugar Syrup

You can check other sweets recipe from my blog like creamy rice kheer, gulab jamun, motichoor ladoo, rava kesari, vermicelli kheermeethe chawal. Check other recipes
Traditional Bengali Sweet Mithai - kesari rasgulla video recipe:

Course : Dessert/Sweets
Cuisine : Indian (Bengali or Odisha)
Prep Time : 15 minutes
Cook Time : 30 minutes
Resting Time : 30 minutes
Total Time : 45 minutes to 1 hour 15 minutes
Servings : 4 people (almost 12 rasgullas)
Author : Jolly Makkar


For The Rasgullla Recipe

For The Chenna

Cow’s milk - 2 1/2 cups (1/2 litre)
Buffalo’s milk -  2 1/2 cups (1/2 litre)
Lemon juice - 1 & 1/2 tbsp

For the Sugar Syrup

Saffron strands - 8 to 10 (few for chenna + few into sugar syrup)
Pinch of yellow color or 2 drops (optional)
Sugar - 2 cups
Rose Water - 1 tbsp
Water - 4 cups
Cardamom pods - 5 nos

Preparation Method:

Boiling and curdling milk to make chenna (paneer/cottage cheese)

1. Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil. Keep stirring in between with big spoon.

2. When milk starts boiling, Switch of the flame and wait for 1 minute, while stirring occasionally.

3. Add a tablespoon of lemon juice gradually and keep stirring gently.  Allow it to stand for half minute to curdle. Again after half minute, add one tablespoon of lemon juice and keep stirring gently.
Boiling and curdling milk to make chenna

4. It is completely curdled, when the chenna and the water(greenish water) separate out.
curdling milk to make chenna

5. Strain using a muslin cloth. Discard or store the water. Place the muslin cloth with the chenna in a bowl of fresh cold water and wash it 2 to 3 times. Meanwhile, squeeze all the excess water from it, the muslin cloth to drain any more water remaining.

6. Tie and hang for 30 minutes for the extra water to drain out.
drain the water and tie

Kneading the chenna to a soft dough and making  balls from it

7. Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
kneading the dough

8. Add 4 to 5 saffron strands into chenna and start kneading again..after few minutes chenna changed the color into pale yellow.
adding saffron in chenna

9. After kneading almost 8 to 10 minutes. Chenna is smooth an free of lumps. kneading is very important while making rasgullas.

10. Divide the chenna into equal portions and roll each portion into small balls between your palms. Make a shapes, i have made circle and cylindrical shapes.
change the color and make balls

Making sugar syrup and boiling the prepared balls in it

11. Put 4 cups of water in a steamer or a pressure cooker, add the sugar, 4 -5 cardamom pods, rose water and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
make sugar syrup

12. Add a pinch of yellow color with few saffron strands. Boil it.Mix well, while stirring occasionally so that the sugar dissolves completely and bring to a boil.
adding saffron strands into syrup

13. Put the chenna balls into the sugar syrup, cover it with lid and steam for 8 to 10 minutes on low flame.
put chenna balls into syrup

14. Again let the chenna balls boils on a high flame another 6-7 minutes or till they double in size. Switch off the flame and allow everything to cool.
cook the chenna balls

15. Remove gently into a bowl, refrigerate and serve chilled.
Traditional Bengali Sweet Mithai - Rasgulla

** If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk
** furthermore, if the sugar syrup is not clean then clean by adding a tbsp of milk, milk will purify your sugar syrup. You can remove all impurity with the help of spoon.

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Enjoy…..and have a wonderful day! 😎


  1. Rasgulla looks soft and spongy very well explained kesar gives it nice colour and aroma.

  2. Bengali sweets are my weakness especially Rasagulla and Ras malai. Yours look soft & spongy. Loved these kesar rasagullas more over the regular ones.

  3. If I was in Bangalore, I would have definitely come over to your place to share these beautiful kesar rasgulla. We too love our Indian sweets and especially rasgulla and rasmalai. Because ISKCON temples make them so good I've not bothered to make them at home but your recipe is tempting me.

  4. Yes Jolly...we Bengalis can't stay without sweets....these kesari rasgullas are too good and spongy in texture...

  5. These look so delish Jolly, homemade is the best.. my kids and hubby have sweet tooth and they love rasgullas..will try for them.