Make Orange Rasgullas this Diwali | A Chef’s Guest Blog

diwali sweets
Chef Sanjeet Pandit

Diwali demands some attempts at making Diwali sweets at home.
Why not try something truly unique?

We invited Goregaon-based Chef Sanjeet Pandit of Plated with Passion to share a special Orange Rasgulla recipe with us.
This is followed by a Healthy Roasted Vegetable Salad that allows a detox post the indulgences!


ORANGE RASGULLAS: Special Diwali sweets

Orange Rasgulla 1


Whole milk or reduced fat milk – 4 cups
Lemon juice from 1 lemon
Fresh Orange juice – 1 cup

For kneading the dough:

Semolina/Sooji – 1tsp.
Sugar – 1 tbsp.
Orange food colour a pinch. (Optional)

For the syrup:

Sugar – 1 1/2 cups.
Water – 4 cups.
Orange zest – 1 tbsp.
Saffron – a pinch.
Blanched pistachios for garnish.


In a pan add milk and bring it to a boil, switch off the flame. Add the lemon and orange juice and stir gently and the whey separates completely. Strain the chenna/paneer using a cheese cloth. Wash the chenna under running water and squeeze out the excess water from the chenna.

Let the chenna hang in the cheese cloth for about 30 minutes. Transfer the drained chenna in a bowl and knead well for 5 minutes to get a soft and smooth dough. Then add the sooji, sugar and food colour and knead it for another 5 minutes.

Simultaneously, in another pan. Add sugar, water, saffron and orange zest and bring it to a boil. Lower the flame and let the sugar syrup simmer gently.

Make equal sized balls from the chenna dough and drop the balls in the simmering syrup. Cover the pan with a lid and increase the flame to medium high and cook the rasgullas for 15 to 20 minutes. Turn off the flame and let the rasgullas rest for 1 to 2 hours.

Serve the orange flavoured rasgullas chilled. Garnish with blanched pistachios.

Serving: 8 -10 rasgullas | Total time: 50 minutes



Roasted vegetable salad.jpg
Roasted Vegetable Salad (illustrative purpose only)


Red bell peppers diced  1/2 cup.
Carrots diced 1/2 cup.
Onions diced 1/2 cup.
Baby potatoes, parboiled and cut in half 1/2 cup.
Mushrooms cut in half 1 cup.
Eggplant small diced 1/2 cup.
Rosemary or Thyme – 1 sprig
Cherry tomatoes 1 cup.
Roasted walnuts or almonds for garnish

For the dressing:

Mustard paste – 1 tbsp.
Honey 1 tbsp.
White vinegar 2 tsp.
Salt  to taste.
Pepper to taste
Parsley chopped 2 tbsp.


Marinate all vegetables with a dash of olive oil, salt, pepper and rosemary or thyme. Roast the vegetables , except cherry tomatoes individually in an oven using a baking tray lined with an aluminium foil.

Blend the dressing ingredients together to an emulsified dressing. Toss the vegetables, including the cherry tomatoes in the dressing. Garnish with roasted walnuts or almonds.

Serving: 4 people | Total Time: 25 minutes


Do let us know once you try out this Diwali sweet and healthy salad recipes! 

For more from Chef Sanjeet Pandit, check him out on WordPressInsta and Facebook!

To read more stories on Diwali sweets available in Goregaon east, click on the post below

Office Diwali party? Order these awesome snack boxes from Goregaon east


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