How long does Rasgulla Makhni take?

1 hour 30 minutes from start to finish. That is 45 minutes of preparation and 45 minutes of cooking.

How many people does Rasgulla Makhni serve?

6. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Rasgulla Makhni vegetarian?

Yes. No meat, no fish and no egg.

Is Rasgulla Makhni spicy?

It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Rasgulla Makhni?

1 litre Milk, 2 tbsp Vinegar, 2 tbsp Fresh Cream, 1 tbsp Butter, 2 Onion, 4 Tomato, and a few more listed on this page.

Do I need a pressure cooker for Rasgulla Makhni?

Yes, this one is cooked under pressure.

How many calories are in Rasgulla Makhni?

About 291 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Rasgulla MakhniCook

Rasgulla Makhni

Name: Rasgulla Makhni
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Indian, North India
Ingredients: 1 litre Milk; 2 tbsp Vinegar; 2 tbsp Water; As Needed Water, Cold; As Needed Water, Cold; 2 Onion; 4 Tomato; ½ inch Ginger; 10 Cashew (full); 3 Dried Kashmiri Red Chilli; 1 cup Water; 2 tbsp Ghee; 4 Green Cardamom; 2 tsp Kashmiri Red Chilli Powder; 2 tsp Salt; 1 tbsp Sugar; ½ tsp Garam Masala Powder; 1½ cup Milk; 2 tbsp Fresh Cream; 1 tbsp Butter; 1 tsp Kasuri Methi

90 min
mild
Serves 6

Prep 45 min · Cook 45 min

Start cooking

11 steps, each one filmed. A short video for every step, so your hands never have to leave the pan.

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Also known as Chenna Makhni · Veg · Curries & Gravies, Sweets & Desserts

Curries & Gravies Sweets & Desserts Gluten-free

Rasgulla makhni, or chenna makhni: chenna balls in a tomato, cashew and chilli gravy with cream and kasuri methi. Mild, serves 6, 90 minutes, with video.

Low calorie

You’ll need: Pressure Cooker

Good for: Party

Ingredients

21 items

6 people

Milk1 litre
Vinegar2 tbsp
Water2 tbsp
Water, ColdAs Needed
Water, ColdAs Needed
Onion2
Tomato4
Ginger½ inch
Cashew (full)10
Dried Kashmiri Red Chilli3
Water1 cup
Ghee2 tbsp
Green Cardamom4
Kashmiri Red Chilli Powder2 tsp
Salt2 tsp
Sugar1 tbsp
Garam Masala Powder½ tsp
Milk1½ cup
Fresh Cream2 tbsp
Butter1 tbsp
Kasuri Methi1 tsp

Contains: milk, cashew or other tree nuts.

Nutrition

Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per 1 person	All 6 people
Energy	291kcal	1746kcal
Protein	9.7g	58g
Carbohydrate	23g	140g
Fat	18g	110g
Fibre	2.9g	17g
Sugar	17g	101g

Cookd masalas for milk

Method

1
Bring the milk to a simmer and switch off the flame. Add the diluted vinegar a little at a time and stir constantly until the milk splits.
MilkVinegarWater
2
Add cold water to bring down the temperature. Drain using a cheesecloth and wash with cold water. Squeeze out some of the excess liquid and allow it to sit for 10-15 mins.
Water
3
Transfer to a plate and knead the chenna until smooth in texture. Portion into small roundels.
4
Cook them in boiling water for 3 mins on high and 10 mins on a medium flame.
5
Allow them to sit covered for another 10-15 mins and then transfer to cold water.
Water
6
To make the gravy, pressure cook the onion, tomato, ginger, garlic, cashew, dry kashmiri red chillies with some water for 4-5 whistles.
OnionTomatoGingerCashew (full)Dried Kashmiri Red ChilliWater
7
Allow it to cool down and blend to a fine paste. Strain the mixture.
8
To prepare the gravy, heat ghee, add the cardamom and add the red chilli powder followed by the strained gravy. Add the salt, sugar and garam masala. Allow the gravy to come to a boil.
GheeGreen CardamomKashmiri Red Chilli PowderSaltSugarGaram Masala Powder
9
Add the milk. Cover and simmer for 5-10 mins.
Milk
10
Finish the gravy with fresh cream, butter and kasuri methi.
Fresh CreamButterKasuri Methi
11
Add the cooked rasgullas into the gravy and simmer further for 5 mins.

Before you start

How long does Rasgulla Makhni take?: 1 hour 30 minutes from start to finish. That is 45 minutes of preparation and 45 minutes of cooking.
How many people does Rasgulla Makhni serve?: 6. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Rasgulla Makhni vegetarian?: Yes. No meat, no fish and no egg.
Is Rasgulla Makhni spicy?: It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Rasgulla Makhni?: 1 litre Milk, 2 tbsp Vinegar, 2 tbsp Fresh Cream, 1 tbsp Butter, 2 Onion, 4 Tomato, and a few more listed on this page.
Do I need a pressure cooker for Rasgulla Makhni?: Yes, this one is cooked under pressure.
How many calories are in Rasgulla Makhni?: About 291 a serving. The full nutrition table is on this page, per serving and for the whole batch.