Boil 4 cups milk for 10 minutes.

Add 2 tbsp. lemon juice dissolved in 1 tbsp water.

Curdle milk and then leave to cool.

Strain through a cotton cloth to achieve paneer and then wash the paneer.

Knead paneer till it turns into a smooth dough by adding a tbsp of flour and make balls.

Boil 1.5 cups sugar with 4 cups water and some cardamom powder.

Add paneer balls and cook for 20 minutes.

Serve nice and cold.

Tip: These Rosogulla will stay for 15 days, in fact it will be better to make them up ahead for 3 days and keep till they absorb all the liquids and get soft.

Tagged on:

Enter Comments below. At Parsi Cuisine (, our goal is to make Parsi Cuisine popular. This is a part of that effort. Please feel free to forward to Parsi food fans. Appreciate if you mention with link to site. (Hint - use social media buttons above)

%d bloggers like this: