Name: Spongy Rasgulla Recipe | White Rasgulla Recipe | Bengali Spongy Rasgulla | How to Make White Spongy Rasgulla Recipe | Dessert Sweet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Ingredients: 2 l full cream milk (cow milk is preferable); ¼ tsp Citric acid; 1 cup Sugar; 4 cups Water; 2 to 3 green cardamom pods , optional

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 KumariCategoryDesserts, Indian, sweet dishDifficultyIntermediate

Yields5 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

2 l full cream milk (cow milk is preferable)

¼ tsp Citric acid

1 cup Sugar

4 cups Water

2 to 3 green cardamom pods , optional

Bring the milk in a pot and boil it

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

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

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

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).

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

Untie the muslin cloth and transfer chhena to a plate

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

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

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

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

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

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

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

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

Ingredients