Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

Rasgulla Recipe | Bengali Spongy Rasgulla Recipe- The dessert is known as Rosogolla or Roshogolla in Bengali. A sweet syrupy dessert popular in the regions with South Asian culture. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) dough, cooked in thin watery syrup made of sugar.

The name Rasgulla Recipe makes us scared of trying it as the recipe seems very complicated, but believe me the Rasgulla recipe is the easiest desert recipe I have ever tried. The Bengali Spongy Rasgulla Recipe is so easy to try and very yummy to eat. It is very helpful for last minute festive sweets list. Minimum ingredients are required for this desert recipe and the final desert turns out into a sweet yummy treat.

The perfect round and spongy rasgullas are not at all difficult to make; it just takes a little time, practice, and patience. Once you have tried for once or twice, the complete recipe will be easy for you and you will master the art of making tasty rasgullas.

 

How to Make Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

Boil milk in a heavy bottom pan. Add a spoon full of strained lemon juice or vinegar. Stir continuously and milk will curdle.

Quickly strain paneer in a cotton cloth. Wash paneer in running water to remove away all the citrus taste from paneer. Hang paneer/chenna for 20- 30 minutes until the water stops dripping. This step is important. If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup.

Knead the paneer finely with your hands. Knead for 8-10 minutes for a smooth dough. The dough should not feel sticky at all. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.

Take paneer dough in your hand. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.

rasgulla

For sugar syrup, Boil water and sugar in a pan. Syrup should be thin not thick in consistency. If the syrup is thick, rasgullas will not absorb the syrup.

Add the ready rasgulla balls to the syrup and cook for 10 to 20 minutes or till the balls turns double in size.

rasgulla

Finally allow enough room for the rasgullas to boil in the sugar syrup. Cool and enjoy!!

rasgulla

 

What we need to make Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

All we need for this easy recipe are the few ingredients- Full cream milk, Lemon Juice or vinegar, Superfine Sugar and Water.

 

Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

Prep Time: 40 mins
Cook Time: 30 mins
Yields: 8

Ingredients

  • 1 liter Full cream milk
  • 1 spoon Lemon Juice or vinegar
  • 1 cup Superfine Sugar
  • 2 cups Water

Method

  1. Boil milk in a heavy bottom pan. Add a spoon full of strained lemon juice or vinegar. Stir continuously and milk will curdle.
  2. Quickly strain paneer in a cotton cloth. Wash paneer in running water to remove away all the citrus taste from paneer. Hang paneer/chenna for 20- 30 minutes until the water stops dripping. This step is important. If water is not drained well from paneer, rasgulla will start disintegrating in sugar syrup.
  3. Knead the paneer finely with your hands. Knead for 8-10 minutes for a smooth dough. The dough should not feel sticky at all. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
  4. Take paneer dough in your hand. Squeeze and press in between your palms couple of times before rolling it like a ball. This will prevent cracks in rasgulla.
  5. For sugar syrup, Boil water and sugar in a pan. Syrup should be thin not thick in consistency. If the syrup is thick, rasgullas will not absorb the syrup. Add the ready rasgulla balls to the syrup.

Note:

Always use full cream milk to make rasgullas. Don't let paneer sit at a place, else it will result in hard and chewy rasgullas. Squeeze all the water out from paneer. If moisture/water is left behind in paneer, the balls will disintegrate during boiling. Sugar syrup should not be too thick. If sugar syrup is thick in consistency than it will not absorb the sugar syrup.

Review

  • What Does It Cost 10
  • How Easy It Is 10
  • Recommended By Kids 10

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