Soft And Easy Rasgulla Recipe- White Rasgulla-Chena Rasgulla(छेना रसगुल्ला)- Bengali Sponge Rasgulla

Ingredients –

  1. Whole milk – 1 liter
  2. Lemon – 1-2 (you can also use vinegar)
  3. Sugar – 1 cup (as per your taste)
  4. Cardamom powder – 2 pinch
  5. Pistachio (pista) for garnishing

Method –

  • To make rasgulla, you need to first make paneer/chena from the milk. You can also use unsalted paneer from market.
  • Heat whole milk in a non-stick pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, remove the milk from heat and keep aside for 1-2minutes.
  • After 1-2 minute add lemon juice, as the milk starts to ferment stop adding lemon juice.


  • Once the milk is fermented, filter it and remove excess water.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from chena.


  • Put the sugar in a pressure cooker or pan with lid, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).


  • Take the small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.


  • Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  • Now put all the paneer balls in boiling chashni and close the lid of the pressure cooker. Cook on high flame until it simmers (whistle) once.
  • Reduce the flame to medium heat and cook for 13-15 minutes more while the lid is still closed.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.


  • Rasgullas has become puffy and doubled in size. Now take them out in a bowl .
  • Garnish with pista powder and serve it.

Thandai Powder( ठंडाई पाउडर) for Hoil – Home Made Thandai Masala By Sunita–Festival Recipe

Ingredients –

  1. Almonds (badam) – 1 cup
  2. Fennel Seeds (saunf) – 1/2 cup
  3. Pistachio (Pista) – 1/3 cup
  4. Sugar or as per your taste – 1/4 cup
  5. Poppy Seeds (khuskhus) – 1 tbsp.
  6. Muskmelon Seeds – 1 tbsp.
  7. Black Pepper (whole or powder) – 1 tsp.
  8. Whole Cardamom or powder (Elaichi)  -1 tbsp.
  9. A thread of Saffron (optional)

Method –

  • Add almond, muskmelon seeds in a mixture jar along with half of the measured sugar and grind them finely.
  • Sieve it to get fine powder of thandai.
  • Few thick mixture seeds are left on the sieve.
  • Put it back into the jar and add rest of the ingredients.
  • Sieve it once again.
  • You can use remaining thick powder of thandai for other recipe like sweet chila, drinks, etc..
  • Add black pepper powder and mix everything well.
  • Thandai powder is ready, you can store this powder into the refrigerator to be used later.

Tutti Fruity–Home Made Tutti Fruity From Papaya–Dry Fruit Bites For Kids

Ingredients –

  1. Raw Papaya (Papita) – 400 gms
  2. Sugar – 2 cups (as per your taste)
  3. Vanilla Essence
  4. Food color (as per your choice)

Method –

    1. Remove the stalk and skin from papaya.
    2. Make sure the green part is not left out.
    3. Remove the inner soft part and cut the papaya into small cubes pieces.
    4. Take enough water into the pan and allow it to boiled.
    5. Add papaya cubes and cook for approx 4 min or until 50% done.
    6. Take them out from the hot water strain the excess water with help of a sieve.
    7. Divide the papaya pieces in three equal portions.
    8. Add sugar, toss it well and coat all the pieces evenly.
    9. Add different food color in each portions, mix well and leave it for 30 minutes.
    10. Turn on the stove on medium heat, cook till papaya start looking transparent.
    11. Stir continuously so it doesn’t burn.
    12. Once sugar is almost dissolved and syrup becomes thick, turn off the heat.
    13. Let it cool down and add vanilla essence 5-6 drops.
    14. Repeat steps 10 to 13 for each portions of papaya of different colors.
    15. Spread them on the plate and let them dry completely under the fan, until its stickiness gets absorbed.
    16. After 2-3 hours Tutti fruity is ready. You can use Tutti fruity for garnishing cake, cup cakes, or any other dishes.

सामग्री –

  1. कच्चा पपीता – ४०० ग्राम
  2. चीनी – २ कप ( स्वादानुसार )
  3. वनिला एसेन्स
  4. खाने वाला कलर

विधि –

  • पपीता के डंडल को निकल ले और छिलके को भी निकाल ले l
  • धयान से देख ले की पपीता का हरा  वाला भाग रह न जाये l
  • अब पपीते को कट कर ले फिर उसके अन्दर के भाग को साफ़ कर के छोटे छोटे टुकडो में काट ले l
  • अब एक बर्तन में पानी ले कर उसे गरम होने दे l
  • पानी उतना ही ले की पपीता के टुकड़े अच्छे से डूब जाये l
  • पानी उबल जाने पे अब उसमे पपीते के टुकड़े को डाल दे और ४ से ५ मिनट तक पकाए l
  • ४ से ५ मिनट के बाद पपीते को  बाहर निकल  ले l
  • फिर पपीते के टुकड़े  को तीन बर्तन में अलग अलग भाग में बाट ले l
  • अब पपीता के तीनो भाग में बराबर बराबर मात्रा में चीनी मिला ले l
  • अब इसमें अपनी पसंद का खाने वाला रंग मिला के आधा घंटा छोड़ दे l
  • आधा घंटा के बाद पपीते को धीमी आच पे पकाए जब तक पपीता देखने में पारदर्शी ना हो जाये l
  • लगातार चलाते रहे नहीं तो निचे से जल जायेगा l
  • थोड़ी देर बाद जब लगे की चीनी थोडा गाड़ा हो  गया है, तब आच बंद कर दे और उसमे वनिला एसेन्स मिला दे l
  • इसीतरह से ही बाकि दोनों कलर के पपीता को पका ले और वनिला एसेन्स मिला दे l
  • अब तीनो कलर के पपीते को फैला कर हवा में सूखने दे l
  • २ से ३ घंटे के बाद टूटी फ्रूटी तैयार हो गया है l
  • टूटी फ्रूटी का उपयोग केक, कपकेक, या कोई भी रेस्पी को सजाने में कर सकते है l

Home Made Strawberry Jam (You need only 3 ingredients)

Ingredients –

  1. Strawberry  -10-15 pcs
  2. Sugar – ½ cup
  3. Lemon – ½

Method –

  • Cut the Strawberry length wise and grind them in mixer.
  • Take the finely grinded strawberry paste into hot pan and add sugar, mix all together and cook on medium flame.
  • Keep stirring every 1-2 minutes continuously, cook it till it gets thick.
  • Add lemon juice and switch off the flame, mix well.
  • Strawberry jam is ready, let it cool down completely and then keep in airtight jar for storage.