Cooking with B.J

Back to Pakistani Cookery

Ras Gulla
Contributed by Ambreen Imran (Lahore)


- 4 cups full cream milk
- 1 cup sugar
- 2 cups water
- 1 tbsp plain flour
- 1 tbsp  rose water

- 1 tsp lemon juice

Heat the milk to boiling point and add the lemon juice to curdle. When completely curdled pour into a muslin bag and allow to drain. When almost dry press the bag with a weight and leave to drain further. Once the solid residue is formed, add flour and knead to a soft dough. Form into small balls. Boil sugar and water for five minutes to make a syrup and carefully drop in the balls gently. Cook the balls in the syrup for fifteen minutes. Cool and add rosewater. Serve the rasagullas chilled in the syrup.