Rasgulla recipe | Sponge rasgulla recipe | Bengali rasgulla recipe
This sponge rasgulla recipe is one of the popular bengali rasgulla recipe made of smooth chenna ball, boiled in hot sugar syrup.
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
- At first, for making non-sticky and smooth chenna for rasgulla sweet pour 1-litre full-fat milk in a kadhai.
- Wait for some time and let the milk come to a boil.
- Then make the flame low and gently mix lemon juice or vinegar.
- Now gently stir the milk until it gets completely curdled.
- Next, turn off the gas and drain the chana in a cloth over a colander.
- Then, wash chena thoroughly with icy cold water to remove any acidic flavour and maintain the chenna soft.
- Next, wrap the chena in a cloth and gently squeeze it to remove excess water and then hang it for at least one hour.
- Now to make a smooth crack free rasgulla ball sprinkle a tsp of cornflour or all-purpose flour.
- Knead the chena thoroughly with the help of the palm until you get soft and non-grainy chena dough.
- It takes almost 6 to 7 min.
- Next, pick a small portion of chena and make a circular shape chena ball.
- Now for making sugar syrup for Bengali rasgulla pour sugar in the deep bottom pan.
- Also, pour 3 times water than the sugar and dissolve the sugar completely in a medium to high flame.
- When sugar syrup starts boiling add 3 to 4 green cardamom pods.
- When sugar syrup becomes rolling boil gently add rasgulla ball one by one.
- Next, cover the lid and make them boil for 10 min to 12min in medium-high flame.
- After that turn off the gas but don't open the lid for a further 4 to 5 min until the temperature gets reduced
- Otherwise to retain their shape you can cool these hot white rasgulla sweets in icy cold sugar syrup.
- 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
- In the rasgulla recipe, chenna should be non-sticky, smooth, and no dripping water from it.
- Don't boil rasgulla ball in very high flame, where rasgulla becomes either rubbery or breaks while boiling.
- If you are not sure about your chenna, you can add one or two teaspoons of semolina while kneading the chenna.
Nutrition
Serving: 3g | Calories: 657kcal | Carbohydrates: 142g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 231mg | Fiber: 1g | Sugar: 118g