Welcome to Recipes.com

With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Monday, August 26, 2013


Rasgulla needs no introduction. A very well liked desert for Indians. Especially it's very popular in Bengal, Assam and Orissa.........

Ingredients :

For Rasgulla balls:

  1. Milk- 4 cups
  2. Lemon juice disssolved in water 2tsp
  3. 1 tbsp plain flour (maida)

For the sugar syrup:

  1. Sugar- 1 1/2 cup
  2. Water- 4 cups
  3. Cardamom powder- 1/4 teaspoon


1.Heat milk in a pan and bring it to boil for about 10 minutes.
2.When it starts boiling, add lemon juice and wait for the milk to curdle completely.
3.Remove from the heat and let it cool for about 3-5 minutes.
4.Pour over a clean thin muslin cloth and tie it with a tight knot. On straining this milk, the curd is obtained is called “paneer”.
5.wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.
6.Knead paneer for about 5-10 minutes to make a smooth dough. Add flour and knead again for few minutes.
7.Make smalls of about 1 inch in size of the dough and keep aside.
8.To make sugar syrup mix sugar, water and cardamom powder in a saucepan and bring it to boil.
9.Put all the doughs into the syrup (chasni).
10.Cook it for 5 to 10 min with lid partially covered.
11.Your rasgullas are ready.
12.Transfer into a serving dish.

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