How to make Rasbari

Pressure cooker

Boiling pan

Cup for lemon juice

Plate to make and place dough





Milk- Half Liter

Lemon Juice - ¼ table spoon mix with ½ cup of water

Sugar - 1 cup

Water - 1 cup

All-purpose flour ( Maida) 2 t-spoon

Cardamom – 2 to 3

Soft piece of cloth to stain water



Boil the milk in the pan till it is boiled in full.


Remove from the heat and add the lemon juice or citric acid in it.


Stir it gently. Slowly the curd starts to form and separate from the whey (Chena)


Wash the whey under cold running water for few minutes.


Pour the whey in the cloth twist and hang it for excess water to strain.


In few minutes knead the whey to make smooth dough adding the flour and cardamom


Boil a cup of water with a cup of sugar in a pressure cooker.


Make small equal size balls out of the dough (whey)


Add the balls in boiling water in pressure cooker and let blow three whistles.


Turn off heat and leave it there for about 15 minutes.


When you open the lid of pressure cocker you see balls puffed up.


Add some rose essence.

Your Rasbari is ready to serve. Serve it hot or cold as you desire depending upon the season of the year.