Soft Spongy Rasgulla

Soft Spongy Rasgulla
Soft Spongy Rasgulla

This was the first Bengali sweet which I have tried years ago when I was newly tried my hand in cooking. Yesterday I have already shared Baked Rasgulla recipe and I know that most of you are wondering about the rasgulla recipe. To solve the confusion, I’m sharing the process of making soft spongy rasgulla with basic ingredients from your kitchen.

This was the first Bengali sweet which I have tried years ago when I was newly tried my hand in cooking.

 

Soft Spongy Rasgulla
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

This was the first Bengali sweet which I have tried years ago when I was newly tried my hand in cooking. Yesterday I have already shared Baked Rasgulla recipe and I know that most of you are wondering about the rasgulla recipe. To solve the confusion, I’m sharing the process of making soft spongy rasgulla with basic ingredients from your kitchen.

Course: Desserts
Cuisine: Indian
Servings: 6 people
Calories: 265 kcal
Ingredients
  • 34 fl oz (1 liter) Whole milk
  • ½ cup Curd or lemon juice or vinegar
  • 34 fl oz (1 liter) Ice cold water
  • 2 ¼ cups Water
  • 1 ½ cup Sugar adjust with your taste
  • 1 ¼ teaspoon Cardamom powder
  • ½ teaspoon Rose water optional
  • Few Saffron strands for garnishing
Instructions
FIRST FOR PREPARING THE COTTAGE CHEESE / CHENNA
  1. Bring the milk to a boil and pour the diluted lemon juice; mix it well.

  2. 2 Let the milk curdle.

  3. 3 Now switch off the flame and leave it for 2 minutes.

  4. NOTE

    If the milk doesn’t curdle in 2 to 3 minutes, add some yogurt while the milk is still boiling.

  5. Now add the chilled water to the curdled milk and leave it aside for 3 minutes.

  6. 6 Then filter and collect the cheese / cheena in a cheesecloth or muslin cloth.

  7. 7 Then rinse the cheese under the running water if you have used lemon juice or vinegar to curdle.

  8. Tie up the cloth and hang it for 45 minutes to drain the excess water.

  9. NOTE

    Cheese / channa should not have any whey in it.

FOR MAKING RASGULLA BALLS
  1. In a pot, add sugar and water and bring it to a boil.

  2. 11 Now knead the cheese / chenna well in a bowl to make it a smooth dough.

  3. Then take a small portion of cheese and roll to the tiny ball.

  4. NOTE

    It should be tiny about 1-inch diameter.

  5. Now to the boiling sugar syrup, add cardamom powder and rose water and let the sugar syrup boil again.

  6. Then add the balls one after the other gently.

  7. Cover the pot with a lid and boil it for 10 minutes over medium-high flame.

  8. NOTE

    Overcooking at very high heat may result in rubbery balls or break the balls.

  9. Gently stir in every 3 minutes to ensure even cooking and puffing.

  10. When done, the rasgullas will double in size.

SERVE
  1. Garnish it with saffron and serve it warm or cold.

OUR DINE TABLE
  1. These rasgullas will melt in your mouth and leave a light sweet flavor. It is relished almost all over India especially during festivals. Making rasgulla is an art and practices makes it perfect. I have prepared this countless number of times as it is one of the most common desserts in Bengali houses and the chances of failure are very less if followed correctly.

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Nutrition Details

CategoryAmount
Calorie 265
Fat 4 g
Carbohydrate 55 g
Sugar 50 mg
Protein 2 g
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