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Soft and spongy instant pot rasgulla

Instant Pot Rasgulla

Want some instant pot rasgulla? This is one of those yum, sugar drenched spongy chenna sweet dish widely popular in India. Presenting my instant pot version of the pressure cooker rasgulla recipe.
5 from 8 votes
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Course: Dessert, Dessert recipe
Cuisine: Indian
Keyword: instant pot rasgulla, keto rasgulla, Odia rasgolla, rasgulla
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6
Calories: 91kcal
Author: Sophie
Cost: $6


  • Instant pot



  • ½ gallon Milk whole or 2 percent milk
  • 4 tablespoon white vinegar or lime juice (mixed with ¼ cup hot water)


  • 1 cup organic sugar
  • 2 ½ cup Water Add 1 cup extra water for less sweetness

Keto Option:

  • ½ cup Swerve or Monk fruit sweetener
  • 2 cup water


Make Chenna/Paneer

  • I have the detailed recipe of “Instant Pot Paneer” here with a video. The process involves pressure cooking milk in high for 0 minutes till milk is hot.
  • Then add the acidic lime water and stir well till the Paneer separates from the whey.
  • Take the Paneer in a Muslin cloth and rinse it with cold water. Press and keep it aside for an hour till the Paneer has no water in it.

Make Rasgulla Balls

  • I strongly suggest using fresh paneer while making this dish. You make paneer, drain it for an hour and proceed to the next step. I don’t like to refrigerate the paneer and use it the next day.
  • Take paneer in a large plate and knead the paneer by pressing it with your palm. The paneer will be grainy at this point but it turns super soft after kneading.
  • This step is very important. Alternatively, you can use a food processor to quickly knead the paneer. Don’t over beat the paneer or it will release some fat and break while making the balls. The best way to do in a food processor is by applying intermittent pulses and knead for about a minute.
  • After the knead or processing, the paneer should be very soft.
  • Take a spoonful of paneer and roll it between your palms to make a circle. Use the same process to make balls out of all paneer. Set them aside.

Make Sugar Syrup/Chasni

  • While you make the chenna balls, set the instant pot into a sauté mode.
  • Add sugar and water and let it come to a boiling temperature. If you want a cardamom flavor, add a few pods or seeds now. If you are making the keto syrup, just boil water and sweetener and proceed to the next step.
  • Now add the chenna balls to the boiling syrup
  • The syrup should be boiling when you add the balls.
  • Set the instant pot to a steam mode and select the cook time for 15 minutes while the vent is in “release” position. Alternatively, pressure cook for 12-minutes on high. Both methods work well.
  • The pressure will build up and the instant pot will cook the paneer balls in syrup for 15-minutes. However, it won’t start the timer since the pressure will release continuously. That’s why set the timer for 15-minutes in your phone and let the pressure release for about 20-minutes before you open the instant pot.
  • You will see the rasgullas double in size when you open the instant pot. Let the instant pot rasgullas cool down and transfer them to a storage container and refrigerate them for 3-days.
  • Serve the rasgullas at room temperature with some sugar syrup.
    Instant pot cooked rasgulla pin



  • The nutrition value is for two rasgullas in sugar syrup. For the keto version, the carb amount is only 6g per serving.
  • I keep the instant pot rasgulla in an air-tight container and store it with the syrup for a week.
  • Rasgullas can also be frozen for a month. 


Serving: 73.3g | Calories: 91kcal | Carbohydrates: 20.3g | Protein: 3.6g | Fat: 0.7g | Sugar: 16.2g