Spongy Rasgulla Recipe – Bengali Spongy Rasgulla – Dessert Sweets Recipe

Rasgulla is a delicious Indian recipe served as a Dessert. It is a traditional Bengali sweet made from paneer and sugar syrup. Rasgulla or popularly known as Rosogolla in local area is a really delicious sweet and is must try dish when it comes to desserts.So whenever you are craving for some delicious Indian desserts do try my yummy spongy Indian dessert recipe.



AuthorShweta KumariDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 l full cream milk (cow milk is preferable)
 ¼ tsp Citric acid
 1 cup Sugar
 5 cups Water
 2 to 3 green cardamom pods , optional

1

Bring the milk in a pot and boil it

2

When milk comes to rolling boil, citric acid or lemon juice

3

mix gradually and stir continuously using spatula. Turn off the flame when solid milk portion and liquid whey portion will start to separates completely,

4

Spread plain muslin cloth over large strainer and transfer over it and drain the whey.

5

If you are using lemon juice then rinse it in running water or pour 2 to 3 glasses of plain water over it to remove sourness (lemony taste).

6

Drain water and place chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 20 minutes to get the right amount of moisture

7

Untie the muslin cloth and transfer chhena to a plate

8

Crumble it with hand .It should be crumbly and little moist

9

Knead it using hand until it all comes together like dough and it starts to release some fat. your palm will turn little greasy

10

Make 12 small balls from kneaded chhena dough. the size of balls will increase to almost double after boiling in sugar syrup

11

Add 5 cups of water in a pressure cooker or steamer, add the 1 cup sugar and bring to a boil, while stirring occasionally so that sugar dissolves completely

12

Do not cook it low flame, it requires high flame and do not over boil the syrup.(Make sure the concentration is very low)

13

Put the chhena ball into the sugar water and cover and steam 7 to 8 minutes

14

Switch off the flame and leave them for 25 to 20 minutes

15

Remove gently into a bowl ,refrigerate ans serve chilled or (normal)

Ingredients

 2 l full cream milk (cow milk is preferable)
 ¼ tsp Citric acid
 1 cup Sugar
 5 cups Water
 2 to 3 green cardamom pods , optional

Directions

1

Bring the milk in a pot and boil it

2

When milk comes to rolling boil, citric acid or lemon juice

3

mix gradually and stir continuously using spatula. Turn off the flame when solid milk portion and liquid whey portion will start to separates completely,

4

Spread plain muslin cloth over large strainer and transfer over it and drain the whey.

5

If you are using lemon juice then rinse it in running water or pour 2 to 3 glasses of plain water over it to remove sourness (lemony taste).

6

Drain water and place chhena in a muslin cloth. Squeeze it gently to drain the excess water and hang it for 20 minutes to get the right amount of moisture

7

Untie the muslin cloth and transfer chhena to a plate

8

Crumble it with hand .It should be crumbly and little moist

9

Knead it using hand until it all comes together like dough and it starts to release some fat. your palm will turn little greasy

10

Make 12 small balls from kneaded chhena dough. the size of balls will increase to almost double after boiling in sugar syrup

11

Add 5 cups of water in a pressure cooker or steamer, add the 1 cup sugar and bring to a boil, while stirring occasionally so that sugar dissolves completely

12

Do not cook it low flame, it requires high flame and do not over boil the syrup.(Make sure the concentration is very low)

13

Put the chhena ball into the sugar water and cover and steam 7 to 8 minutes

14

Switch off the flame and leave them for 25 to 20 minutes

15

Remove gently into a bowl ,refrigerate ans serve chilled or (normal)

Spongy Rasgulla Recipe



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