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Desi dessert recipes: Rasgulla and Mysore Pak

By Priyadarsini Raj
December 29, 2014 15:18 IST
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Food blogger Priyadarsini Raj shares two delicious Indian sweet recipes to bring in the New Year.

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Here's how to make Rasgulla:



For chenna

  • 1 litre full fat milk
  • 1 1/2 tbsp lemon juice

For sugar syrup

  • 2 cups sugar
  • 5 cups water
  • 6 pieces cardamom
  • 1 tbsp rose water


  • Squeeze some lemons to get 1 1/2 tbsp of lemon juice.
  • Take milk in a pot and put it on high flame. Let it come to a boil.
  • Once it boils, take it off the flame and let it sit for one minute.
  • Add lemon juice and mix gently. The milk will curdle and greenish water will separate from the milk solid.
  • Line a sieve with muslin cloth and place it over a big bowl. Strain the milk solids.
  • Take a big bowl of cold water and wash the chenna well. Rinse it in three changes of water.
  • Squeeze it gently with your hands to remove excess water. Tie a knot and hang it to drain for 30 minutes.
  • After 30 minutes, take the chenna in a bowl and knead it gently into a soft dough.
  • Take a small portion of the dough and roll it in your palms gently till you get a smooth ball.
  • Repeat with the remaining dough.
  • Take sugar and water in a large pot and mix well so the sugar melts. Add cardamom and put it on stove and let it come to a rolling boil.
  • Drop the balls into the sugar water and cover it with a tight lid. Cook it for 8 to 10 minutes till the ball has tripled in volume. You can use pressure cooker as well. One whistle is enough.
  • Take it off the heat and let it sit for 15 minutes.
  • Transfer it to a bowl and chill it for 5 to 6 hours.

Mysore Pak

Mysore Pak


  • 1 cup besan
  • 1 cup sugar
  • 1 cup ghee
  • 1 cup water


  • Put one tsp of ghee in a non stick pan.
  • Add besan flour and roast it till it begins to turn golden brown and gives a roasted aroma.
  • (Optional) You may then sieve it once so that there are no lumps.
  • Transfer it to a bowl and allow it to cool.
  • In a pan add sugar and one cup water and stir the sugar in water until it dissolves. Allow it to come to boil.
  • Turn the flame to low and stir until you get a one string consistency -- it should feel sticky between your fingers.
  • Add roasted gram flour and continue to stir until it mixes well and the consistency is smooth. 
  • Heat the remaining ghee and add it to the mixture. Mix well.
  • At one stage, the mixture will not be sticky any more.
  • At this stage, take it off the flame and pour it on a ghee greased plate. Don't flatten it. It will spread beautifully by itself.
  • Cut it into squares or diamonds as per your wish while it is still hot.
  • Sprinkle some granulated sugar over the top and allow it to cool and set.
  • Enjoy your Mysore Pak.

Photo: Priyadarsini Raj

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Priyadarsini Raj