Rasbari/Rasgulla| Nepali Food Recipe | Anup Kitchen

Rasbari/Rasgulla| Nepali Food Recipe | Anup Kitchen

Soft and spongy Rasbari made from milk. Easy to make, delicious to eat! A perfect dessert for any occasion!


  • 2 ltr. Whole milk
  • 4-5 T lemon or lime juice or vinegar
  • 500 g sugar
  • 500 ml water


  1. Boil milk in a pot.
  2. Once the milk starts to simmer, you will stir the milk continuously so that it doesn’t get burned on the bottom.
  3. when it comes to a boil, you will turn off the heat and add lemon juice to curdle the milk. You can also use vinegar instead of lemon juice.
  4. Once the milk is completely curdled, strain out the whey(water) using a muslin cloth.
  5. Squeeze out the excess water and leave it aside on the cloth for about 20 minutes to cool down.
  6. To make sugar syrup, boil water and sugar together. Keep adding and tasting the sugar for sweetness for your likeness.
  7. Put the curdled milk on a plate and knead for 5 minutes to make a dough.
  8. Make small balls out of it and put it on a plate.
  9. Put all the balls in to the boiling sugar syrup and cook until the balls get double in size.
  10. Turn off the flame and leave it as it is for at least 30 minutes.
  11. Refrigerate  the balls for about an hour and its ready to be served.

Recipe Video

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