It’s a very delicious and very unique Bengali Sweet. Here we make sandwich using Rasgulla and khoya cream. It tastes awesome when served chilled..


  • 1 lt Milk
  • 1 lemon

Sugar syrup

  • 1 cup Sugar
  • 3 cup Water
  • Few Saffron Strands
  • 1 tsp Cardamom Powder

Khoya Mixture

  • 2/3 cup Khoya
  • 4 tbsp whipping cream
  • 2 tsp Sugar
  • small pinch of edible Color
  • 1 tbsp Pistachio slices for garnishing10818543_10202825711475198_599750425_n


To make Paneer, bring milk to boil over medium heat Keep stirring to avoid burning and to form malai on top surface. Add Lemon Juice slowly into boiling milk. Turn heat to low. Milk will start curdling immediately. Paneer granules and water will get separated completely.

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Drain all the water in muslin cloth. Wash Paneer granules with cold water. Twist the cloth and squeeze out all the water.

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Put squeezed paneer into a Thali. Knead the paneer well. Make a very smooth dough without any granules and lumps. Divide this dough into equal balls. Gently Press each ball a little.

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Sugar Syrup
In a deep pan, add sugar and water, stir. Once mixture starts boiling add Saffron strands and Cardamom Powder.

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After a minute add  Paneer balls. Cover with lid and cook for 18 to 20 minutes. Do not cover completely, After 20 minutes, turn the heat off and let the Paneer balls rest for atleast 2 hours into sugar syrup.

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Malai Mixture
Roast Khoya till color changes to light pink. It will be like a semi stiff dough.Once become cold, mesh the Khoya with fingers and crush all the lumps.

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Add whipping cream and sugar, mix well. Blend nicely to fine smooth paste. Add little edible color, mix evenly. Cover and store in the refrigerator.

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After 3 hours, remove soaked Paneer balls from sugar syrup. DO NOT SQUEEZE. Cut each piece horizontally into two equal parts.


spread 1 tsp khoya mixture on one part and place second part on it. Press lightly.


Garnish with Pistachio slivers..Refrigerate for an hour and then serve.



Avoid copper or aluminum make paneer. Don’t squeeze more water from paneer. Gently allow to drain water for 10-12 mins. Don’t make it over dry.

One can also use Rose Water or some drops of Rose Essence.

One can Use edible silver foil to make it more attractive.

Happy Cooking 🙂 🙂

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