Perfect Sponge Rasgulla Recipe – Bengali Rasgulla

Rasgulla or Rasogolla is a traditional Bengali sweet. These soft and spongy sweet balls are made by fresh cottage cheese and soaked in sugar syrup that you can’t resist yourself to eat them.

Image : Rasgulla

spongy rasgulla 18Important :

Advertisement:

  • Preparation Time : 10 minutes
  • Cooking Time : 30 minutes
  • Total Time : 40 minutes
  • Makes : 10

Ingredients :

To make Chena

  • Milk (1 ltr)
  • Lime (1)
  • Cold Water

To make Sugar Syrup

  • Water (3 1/2 cups)
  • Sugar (2 cups)
  • Cardamom (1)

[ad#o]

Direction :

To make Chena

  1. Heat the milk, when it start to boil, simmer the flame and add the lime juice. Stir well.
  2. Heat until the water clearly separates from the milk.
  3. Now switch off the flame and let it cool for 2 minutes.
  4. Take a metal strainer, cover it with a thin cotton or muslin cloth. Put the curdled milk in the strainer.
  5. Wash the chena well with cold water. It helps to make the rasgulla soft and spongy and remove the sourness of lime.
  6. Now collect the cloth and hang for 30 minutes.
  7. After 30 minutes, squeeze the excess water and place the chena on a plate.

To make Sugar Syrup

  1. In a wide pan add water, sugar and cardamom, allow the sugar to melt on a high flame.
  2. While the sugar syrup is boiling, reduce the flame. Keep the syrup in thin consistency.

To make Rasgulla

  1. To make rasgulla, knead the chena very well, at least for 5-7 minutes and make a soft and smooth dough. Kneading the Chenna is very important to make perfect spongy rasgulla.
  2. Now by taking small portions from the dough make 10 equal size round balls of chena.
  3. While the sugar syrup is boiling, put the balls into the syrup.
  4. Cover the pan with a tight lead and boil the rasgullas for 10 minutes on medium to high flame.
  5. After 10 minutes, open the lead. The rasgullas will expand to double in size. Boil them for 5-10 minutes more on high flame.
  6. While its done put off the flame and allow them to cool down.
  7. Your super spongy rasgulla is ready to serve.

[ad#c]

Images :

Boil milk

spongy rasgulla 1

Add 1 lime juice

spongy rasgulla 2

Stir well

spongy rasgulla 3

The water separates from the milk

spongy rasgulla 4

Place on a cotton cloth

spongy rasgulla 5

Wash it properly with cold water and hang for 30 minutes

spongy rasgulla 6

Chena is ready

spongy rasgulla 7

Place it on a plate

spongy rasgulla 8

Knead a soft and smooth dough

spongy rasgulla 9

Make small balls

spongy rasgulla 10

Add sugar in water

spongy rasgulla 11

Add Cardamom

spongy rasgulla 12

Add the chena balls into the syrup

spongy rasgulla 13

Cover with a tight lead

spongy rasgulla 14

Open after 10 minutes, the rasgullas become double in size

spongy rasgulla 15

Let them cool down

spongy rasgulla 16

 

Tips :

  • The success of your Rasgulla making effort depends on how smooth you knead the Chena.
  • Make the Chena balls small because they will expand to double their size while cooking in the syrup.

To get more recipes via Email , Subscribe to our Newsletter . Also follow us on Facebook .

Advertisement:

Leave a Reply

Your email address will not be published. Required fields are marked *