Kesar/Saffron Pista/Pistachio Rasgulla

Kesar pista rasgulla or saffron pistachio rasgulla. Saffron flavoured soft spungy rasgulla stuffed with pistachio taste scrumptious. Try and enjoy a different flavoured homemade rasgulla.

Rasgulla or rosogolla is chhena/chhana or Indian cottage cheese small ball shaped dumplings boiled in light sugar syrup. These rasgulla can be made with different flavour. You can also make these with any fruity flavour. Have a look on the kesar pista rasgulla while cooking. Looks beautiful isn’t it?

You may like some different flavoured rasgulla recipes on this blog. Please read all the tips and tricks to make perfect spungy rasgulla before starting to make rasgulla. Click on the name below to get all the tips and tricks and flavoured rasgulla.

1. Rasgulla with tips and tricks

2. Mint rasgulla

3. Chilli rasgulla or green chilli infused rasgulla

4. Komola bhog or orange rasgulla

5. Mango rasgulla

6. Watermelon rasgulla

And here are some sweet and savoury recipes with rasgulla.

1. Baked rasgulla

2. Savoury rasgulla korma

3. Rasgulla kheer/paesh or pudding

Making rasgulla is little tricky. So please read all the tips and tricks first before you start to making it. Full cream cow milk is best for spungy rasgulla. You have to mash the paneer or cottage cheese well. Mash cottage cheese with your finger tips and heel of your palm till your palm becomes greasy. Make thin sugar syrup. Take 4 cup water and 1 cup sugar to make sugar syrup. And never use small pan. Always use broad and large size pan to make rasgulla. If you are using small sized pan your rasgulla may be flat or loss it’s shape. Try and enjoy homemade rasgulla and don’t forget to drop a comment if you like the taste.

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Full cream cow milk – 1 liter

Lemon juice or vinegar -3 – 4 tablespoon or as require

Sugar – 1 cup

Water – 4 cup

Saffron – 1/2 teaspoon

Cardamom powder – 1/4 teaspoon

Rose water or essence – 1/2 teaspoon, optional

Shredded pistachios or pista as require


Read all the tips and tricks to make perfect spungy rasgulla here.

1. Place a cheesecloth on a strainer.

2. Heat full cream cow milk in a heavy bottom pan and stir well. When it starts to rolling boil add lemon juice or vinegar. Add 1 tablespoon at a time. Stir and add 1 tablespoon more or as require to curdle the milk completely.

3. You can make cottage cheese with curd in same method. First add 1/4 cup curd then add as require. It will depends on the milk. You need 1/4 to 1/2 cup curd to make cottage cheese.

4. When greenish whey and cottage cheese separates immediately remove from heat and pour into the strainer and wash the paneer. If you boil further after curdling your cottage cheese and rasgulla will be hard.

5. Wash the paneer under running water or dip the cheesecloth in a bowl filled with cold water. Wash the cottage cheese well to remove the smell of vinegar or lemon.

6. Squeeze the cloth well to drain all the water from cottage cheese. Remove the cottage cheese on a large dry cloth. Wrap well and put a heavy weight on it for 3-4 hours. There should be no moisture in cottage cheese. It will break in the sugar syrup if it not drained properly.

7. Take out the cottage cheese or paneer on a large plate.

8. Mash with your finger tips and heel of your palm. Mash till your palm becomes greasy and cottage cheese becomes smooth.

9. Make small balls. These will become double. I have made 6 rasgulla out of this cottage cheese. You can make 7 small size balls.

10. Flatten the balls with your palm. Place little chopped pistachio in the middle and close the edges. Make a ball again.

11. There shouldn’t be any crack on the balls. Press the balls between your fingers and palm tightly to make crack free balls.

12. In a large and broad pan heat 1 cup sugar and 4 cup water. Add saffron, cardamom powder and rose water or essence if using.

13. When sugar dissolved and it starts to rolling boil add the cottage cheese balls one by one. Let it boil on full flame from 2-3 minutes.

14. Cover and cook on medium high heat for 20 minutes.

15. After 20 minutes switch off the heat. Keep it covered for 3-4 hours or until completely cool down.

16. Serve chilled or at room temperature. You can store leftover rasgulla in refrigerator for 4-5 days.


1. Always use full cream cow milk to make rasgulla.

2. To make spungy rasgulla mash the cottage cheese well with your finger tips and heel of your palm for 4 – 5 minutes or until your palm becomes greasy.

3. Use a large and broad pan to make rasgulla. Because these will be double when cooked.

4. Cottage cheese should be drained well. If not drained properly and moisture remains in cottage cheese, rasgulla balls will break in the sugar syrup.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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ABC Curry/ Almond Beetroot Cottage Cheese Curry

Almond beetroot cottage cheese or paneer curry. Or you can call it ABC curry. A spicy flavorful rich creamy gravy with marinated and lightly fried paneer and almonds with all the goodness of beetroot. Full of aroma and mouthwatering taste.

Lightly fried marinated paneer and rich creamy and aromatic gravy made this curry absolutely delicious. You can serve it as a party side dish. Already shared some more curries with paneer on this blog. Click on the name below for recipe.

1. Tomato corn peas paneer kadhi

2. Paneer in mustard gravy

3. Gobhi palak paneer

4. Chhanar dalna

5. Kathal paneer kofta curry

6. Schezwan paneer

7. Italian flavoured paneer bhurji

8. Methi paneer kofta in palak gravy

9. Paneer capsicum stir fry

10. Paneer kala chana kofta curry

11. Mint paneer kofta

12. Hariyali paneer makhani masala

13. Shahi paneer

14. Aloo paneer

Monday again and this week’s #246 Foodiemonday bloghop theme is P For Paneer suggested by me. So we all bloghop members are sharing different paneer or cottage cheese recipes this week. Check out what my fellow bloggers are sharing for this theme.

I have used soaked and peeled almonds in the curry, you can use cashews instead. Or you can also make it without nuts. Don’t skip the marination step. Marinated paneer will give a wonderful taste to the curry.


Paneer or cottage cheese – 2 & 1/2 cup, cubed

Yogurt – 1 tablespoon

Lemon juice – 1/2 teaspoon

Ginger garlic paste – 2 teaspoon

Cumin powder – 1 teaspoon + 1 teaspoon

Black pepper – 1/2 teaspoon

Garam masala powder – 1/2 + 1/4 teaspoon

Salt to taste

Almond – 2 tablespoon

Beetroot – 1, grated or finely chopped

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Onion – 1 medium, sliced

Garlic – 3 – 4 cloves, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2 or to taste, chopped

Tomato – 2 medium, chopped

Green peas – 1/2 cup

Green cardamom – 3

Cinnamon – 1/2 inch piece

Cilantro or coriander leaves – 2 tablespoon, chopped

Oil – 2 tablespoon + 2 teaspoon

Water – 2 cup


1. Marinate the paneer or cottage cheese cubes with 1 tablespoon yogurt, salt, 2 teaspoon ginger garlic paste, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon lemon juice and 1/4 teaspoon garam masala powder. Mix well, cover and keep aside for 15 – 30 minutes. I have used homemade paneer, get the recipe here.

2. Soak the almonds in hot water for 15 minutes. Peel when cool.

3. Grind the grated or finely chopped beetroot. You can add 1 – 2 teaspoon water for easy grinding.

4. Heat 1 tablespoon oil in a pan. Add green cardamom, cinnamon, sliced onion, chopped ginger and garlic. Saute till onion becomes brown. Add chopped tomatoes. Saute till tomatoes becomes mushy. Let it cool down. Grind the onion tomato mixture when cool. Make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Spread the marinated paneer. Shallow fry for a minute.

6. Turn the paneer pieces upside down and saute for 1 minute more. Paneer should be lightly fried. Don’t make brown. Transfer the paneer pieces into a plate.

7. Heat 1 tablespoon oil in a pan. Add ground beetroot. Saute till moisture evaporates and beetroot paste dried up. You can add little more oil if require.

8. Add onion tomato paste and green peas. Mix well. Add salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1/4 teaspoon turmeric powder and Kashmiri red chilli powder. Saute till oil leaves the sides.

9. Now add paneer or cottage cheese cubes,peeled almond and chopped cilantro or coriander leaves. Mix well. Saute for 1 – 2 minute.

10. Add water and let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 10-12 minutes or till green peas becomes soft.

11. Taste and adjust the seasoning. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve with roti, paratha, naan, puri, pulao, fried rice or any bread.


1. Use green chilli according to your taste. Add more if you want your curry spicy.

2. Cashew nuts can be used instead of almonds. Or you can skip both.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Carrot Or Gajar Sandesh

Carrot sandesh.
Carrot flavoured sweet with all the goodness of carrot, paneer or cottage cheese and evaporated/dried milk or khoya/mawa.

Sandesh (Bengali: সন্দেশ Shôndesh Hindi: संदेश) is a dessert, originating from the Bengal region in the eastern part of the Indian subcontinent, created with milk and sugar. Some recipes of Sandesh call for the use of chhena or paneer(which is made by curdling the milk and separating the whey from it) instead of milk itself. Some people in the region of Dhaka call it pranahara (literally, heart ‘stealer’) which is a softer kind of sandesh, made with mawa and the essence of curd.

Source – Wikipedia

One more recipe to celebrate world carrot day. I have already shared delicious Gluten free cornmeal carrot cake.

You can get some more carrot recipe links in the above post.

Carrots are often thought of as the ultimate health food. Generations of parents have told their children: “Eat your carrots, they are good for you,” or “Carrots will help you see in the dark.”
Carrots contain vitamin A, antioxidants, and other nutrients. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease. Carrots are also rich in vitamins, minerals, and fiber.
To read more about carrot click here.

Here is a delicious sweet Carrot sandesh. Already shared different flavoured sandesh on this blog.

1. Sugar free date sandesh

2. Sugar free pineapple sandesh

3. Coconut sandesh with date palm jaggery or khajur gur

4. Chocolate sandesh

5. Coconut pomegranate sandesh

6. Paan sandesh or betel leaf sandesh

7. Steamed sandesh with date palm jaggery

8. Mango steamed sandesh

9. Watermelon sandesh

10. Cake sandesh

11. Chocolate coconut sandesh

12. Kesar pista sandesh

13. Mango sandesh

14. Sandesh

15. Steamed sandesh

16. Chocolate stuffed chocolate sandesh

Today I have noticed that I didn’t share carrot flavoured sandesh yet. And its Word Carrot Day today. So after carrot cake here is a delicious carrot flavoured sweet carrot sandesh or gajar sandesh or gajorer sondesh.

Very easy to make and delicious. I have paneer or cottage cheese and khoya/mawa or dried milk ready so quickly made it and everyone enjoyed the heavenly taste.
I have used only 1 teaspoon ghee or clarified butter but if you like you can use 1- 2 teaspoon more ghee or unsalted butter.


Paneer or cottage cheese – 1 cup crumbled

Khoya/mawa or dried milk – 3/4 cup

Grated carrot – 1 cup

Milk – 1/2 cup

Sugar – 1/4 cup + 1 tablespoon

Ghee/clarified butter or unsalted butter – 1 teaspoon

Cardamom powder – 1 teaspoon


1. Grind the grated carrot. Don’t add water. We don’t want smooth paste, just grind to make coarse paste.

2. Blend paneer or cottage cheese, khoya/mawa or dried milk and sugar in your mixer grinder or blender to make smooth. I have used homemade soft paneer. Get the method of making paneer and khoya here.

3. Heat ghee or unsalted butter in a nonstick or heavy bottom pan. I have used only 1 teaspoon but if you want you can use 1 – 2 teaspoon more.

4. Add ground carrot and fry for a minute. Add milk and let it boil.
Reduce the heat and cook on simmer. Keep stirring.

5. When the carrot will be about to dried up add 1 tablespoon sugar. Mix and cook till dried up completely.

6. Add blended paneer, khoya and sugar mixture.

7. Mix and cook on low medium heat. Stir continuously to avoid sticking at the bottom.

8. When the mixture dried up and becomes like a dough, remove from heat.

9. Add cardamom powder and mix well.

10. Transfer the mixture in a plate and let it cool down.

11. Knead the mixture well to make it smooth.

12. Make small balls. I have made 20 balls.

13. Shape the balls with a mould. I have used this mould.

14. But if you don’t have mould then you can spread the mixture in a greased plate. Let it set for 15 – 30 minutes. Cut in your desired shape.

15. Serve in room temperature or keep in refrigerator and serve chilled. You can store it in refrigerator for 6 – 7 days.
Enjoy the heavenly taste.

If you want more carrot flavour add 2 cup grated carrot. Also increase the amount of ghee or unsalted butter.


Check out some more carrot recipes shared by my fellow bloggers

Carrot soup by Naina

Carrot cake by Shobha

Carrot orange granita by Archana

Carrot tagine by Melanie

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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