Rasgulla recipe | How to make sponge rasgulla recipe | Bengali rosogulla

Sponge rasgulla recipe-made of soft chenna ball and cook in boiling sugar syrup till they are soft and spongy, are one of the popular sweet recipes in India that usually prepared during most of festive seasons and weddings. In Bengal this white rasgulla sweet popularly known as rosogolla.In this post, you will learn how to make bengali rasgulla recipe at home?rasgulla recipe, sponge rasgulla recipe, bengali rasgulla recipe Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!

 

Though there is a various recipe of rasgulla available in India including chhena rasgulla, suji ka rasgulla,rasgulla with the milk powder, etc, yet this bengali rasgulla sweet is soft, spongy and very easy rasgulla recipe that can be made easily at home by following proper instruction.

 

Who invented rasgulla?

The sponge white rasgulla was invented in 1868 by a famous sweet maker from West Bengal Nobin Chandra Das.

 

|You can also check kaju katli , malpuaaloo chaatkachori, kheer.

 

How rasgulla is made?

Rasgulla is made by curdling the full-fat milk then kneading the chenna or milk solid to make crack free white rasgulla ball which cooked in rolling boil sugar syrup until light and spongy.

 

Why rasgulla get flat?  

Rasgulla gets flattened after cooking and cooling means chenna is dry which means moisture in chenna is very less, to fix this sprinkle 1 to 2 tsp water in it while kneading the chenna.

 

Why rasgulla turn yellow?

Rasgulla turns yellow because of two reasons either milk is not suitable to make white chenna for rasgulla or you use organic,unsulphured sugar instead of white refined sugar.

 

Why rasgulla becomes hard?

Rasgulla becomes hard and rubbery because of two reasons either you add more cornflour or maida and semolina than required while kneading, or mistakenly overcooked them in very high temperature.

 

Tips To Make Soft Sponge Rasgulla Recipe

 

  • Type of milk: To make soft and sponge rasgulla always use fresh full-fat milk or whole milk. You can also use non-homogenized unpasteurized milk from milkman.

 

  • Soft Chenna: To make soft, non-sticky, and smooth chenna for the rasgulla recipe you have to knead it thoroughly for at least 6 to 7 min until you achieve that stage. 

 

  • Cooking Temperature: For cooking soft and sponge rasgulla you have to maintain uniform heat, continuously boil the rasgulla ball in medium to high flame sugar syrup.

 

  • Sugar Syrup Consistency: Here we don’t need any sticky consistency sugar syrup just follow simple water to sugar ratio i.e 3:1.

 

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How to make rasgulla?

 

Here, the complete preparation of rasgulla recipe classified into three simple categories first one is chenna for bengali rosogulla,

the second one is making crack-free white rasgulla ball and the last one is making sponge rasgulla recipe

so, let’s make it now.

 

Chenna For Bengali Rasogulla 

 

1. At first, making soft chenna for rasgulla, pour 1liter full-fat milk in a non-stick kadhai or deep bottom pan.

pour-one-liter-milk-in-kadai-to-make-chenna

 

2. Let the milk comes to a boil in a medium to high flame.

boil-the-milk-in-medium-to-high-flame

 

3.When the milk starts boiling turn the flame low and sprinkle 4 to 5 tbsp lemon juice or vinegar in it.

sprinkle-lemon-juice-in-hot-milk

 

4. Now, gently stir the milk until it starts to curdle.

stir-the-milk-to-get-curdle

 

Note: If milk unable to curdle then add more vinegar or lemon juice and continuously stir until it gets curdled.

 

5. When you saw white protein or chenna get completely separated from greenish water.

chenna-is-separated-from-greenish-water

 

6. Then immediately turn off the flame and drain the chenna in a cloth over a colander.

drain-the-chenna-in-colander

 

7. Now, rinse the chenna thoroughly with the icy cold water which not only removes its acidic flavor but also makes the chenna soft.

rinse-the-chenna-throughly-with-water

 

8. Next, wrap the chenna in a cloth and gently squeeze it to remove excess water from it.

wrap-the-chenna-in-cloth-and-gently-squeeze-it

 

Note: Don’t squeeze the chenna completely and make it completely dry which makes your rasgulla hard and rubbery. The chenna should be soft, smooth and no dripping water from it.

 

9. Furthermore, hang the chenna in that cloth for 50 to 60 min.

hang-the-chenna-for-one-hour

 

Crack Free White Rasgulla Ball

 

1. At first, take out the chenna from cloth and keep it in a large plate or food plater for kneading.

take-the-chenna-out-from-cloth-and-keep-in-food-plater

 

2. Now, sprinkle 1 tsp cornflour powder or maida which helps to make the rasgulla proper shape.

sprinkle-cornflour-or-maida

 

3. Next, gently knead the chena thoroughly with the help of the palm.

gently-knead-the-chenna

 

4. At this stage, you get soft, non-sticky, and smooth chena. It takes almost 6 to 7 min.

soft-and-spongy-chenna

 

5. Furthermore, pick a small portion of chena.

pick-a-small-portion-of-chenna

 

6. Gently rotate it round wise direction in between the palm and make crack-free rasgulla ball. 

rotate-the-to-make-a-round-ball

 

7. Have a look at this, if your pan is not very big don’t make very large rasgulla ball as it will become double in size when cooked.

rounded-chenna-ball

 

8. Now set aside this white rasgulla ball for later usage.

set-aside-rasgulla-ball-for-later-usuage

 

Making Sponge Rasgulla Recipe

 

1. Now for making sugar syrup for the rasgulla recipe pour 1 litre of water in the pan.

pour-water-in-pan

 

2. Then add 350 grams of white sugar to it. 

add-sugar-in-it

 

3. Next, stir gently and dissolve the sugar completely in medium to high flame.

dissolve-the-sugar-completely

 

4. After 3 to 4 min, sugar syrup starts boiling, make sure flame is medium-high.

sugar-syrup-starts-boiling

 

5. Now add 3 to 4 green cardamom pods.

add-cardamom-pods

 

6. After 4 to 5 min when sugar syrup becomes a rolling boil.

sugar-syrup-becomes-rolling-boil

 

7. Gently add sponge rasgulla ball in this boiling sugar syrup.

add-rasgulla-ball-in-boiling-sugar-syrup

 

8. Now cover the lid and boil the rasgulla ball in medium to high flame for at least 10 to 12 min.

cover-the-pan-with-lid-and-make-them-boil-for-ten-minutes-in-medium-flame

 

9. After 10 to 12 min this white rasgulla becomes double in size.

rasgulla-becomes-double-in-size

 

Note: Turn off the gas but don’t open the lid at this stage, wait for a further 5 to 6 min to reduce the temperature, it helps to avoid shrinking the rasgulla.

 

10. Cool this hot white rasgulla ball in icy cold sugar syrup which helps to retain its shape.

cool-rasgulla-in-icy-cold-sugar-syrup-to-retain-it's-shape

 

Rasgulla Recipe Card

Here is a quick overview of all the ingredients for the rasgulla recipe including a quick step by step preparation of bengali rosogulla recipe shown in the recipe card.

Take note of all ingredient lists. 

Yield: 3

Rasgulla recipe | How to make sponge rasgulla recipe | Bengali rosogulla

white-bengali-rasgulla-recipe-serving-on-white-bowl

White sponge rasgulla recipe is one of the popular Bengali sweet dish made of smooth chenna ball,boiled in hot sugar syrup.

Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

Ingredients For Rasgulla

  •  1 liter full fat milk for chenna
  •  4 to 5 tbsp lemon juice
  •  1 tsp cornflour or all-purpose flour
  •  1 liter Icy water 

Other Rasgulla Ingredients

  • 1 liter water
  • 350 gram white refined sugar
  • 3 to 4 green cardamom pods
  • 1 to 2 tsp semolina [optional]

Instructions

how to make sponge rasgulla ?

  1. At first, for making non-sticky and smooth chenna for rasgulla sweet pour 1-litre full-fat milk in a kadhai.
  2. Wait for some time and let the milk come to a boil.
  3. Then make the flame low and gently mix lemon juice or vinegar.
  4. Now gently stir the milk until it gets completely curdled.
  5. Next, turn off the gas and drain the chana in a cloth over a colander.
  6. Then, wash chena thoroughly with icy cold water to remove any acidic flavour and maintain the chenna soft.
  7. Next, wrap the chena in a cloth and gently squeeze it to remove excess water and then hang it for at least one hour.
  8. Now to make a smooth crack free rasgulla ball sprinkle a tsp of cornflour or all-purpose flour.
  9. Knead the chena thoroughly with the help of the palm until you get soft and non-grainy chena dough.
  10. It takes almost 6 to 7 min.
  11. Next, pick a small portion of chena and make a circular shape chena ball.
  12. Now for making sugar syrup for Bengali rasgulla pour sugar in the deep bottom pan.
  13. Also, pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame.
  14. When sugar syrup starts boiling add 3 to 4 green cardamom pods.
  15. When sugar syrup becomes rolling boil gently add rasgulla ball one by one.
  16. Next, cover the lid and make them boil for 10 min to 12min in medium-high flame.
  17. After that turn off the gas but don't open the lid for a further 4 to 5 min until the temperature gets reduced
  18. Otherwise to retain their shape you can cool these hot white rasgulla sweets in icy cold sugar syrup.
  19. Finally, our homemade rasgulla recipe is completed, you can garnish with chopped pistachios and serves this rasgulla hot or at normal temperature.

Notes

Rasgulla Recipe Note

  1. In the rasgulla recipe, chenna should be non-sticky, smooth, and no dripping water from it.
  2. Don't boil rasgulla ball in very high flame, where rasgulla becomes either rubbery or breaks while boiling.
  3. If you are not sure about your chenna, you can add one or two teaspoons of semolina while kneading the chenna.

Nutrition Information

Yield

3

Serving Size

3

Amount Per Serving Calories 657Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 28mgSodium 231mgCarbohydrates 142gFiber 1gSugar 118gProtein 13g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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