Spongy Rasgulla Recipe | Bengali Rasgulla Recipe

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Spongy Rasgulla Recipe | Bengali Rasgulla Recipe- A sweet dish that is absolutely melt in the mouth kind a dish. Super soft and spongy cheese balls in light and sweet mild cardamom flavored sugary syrup is a blessing 🙂 . Its a traditional and easy to make sweet originated in Bengal. Once you try it, I can bet you can’t go wrong with the super easy and quick recipe. Rasgulla or also known as Rosogolla or Rashogulla in local language, actually originated from Orissa and as with many other Indian sweet and dessert recipes is very easy to make with very less time and ingredients.

Spongy Rasgulla Recipe | Bengali 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 Rasgulla recipe requires only three basic ingredients (milk, sugar and lemon juice) which are easily available in any kitchen all the time :0 . In this recipe of Rasgulla for better demonstration, step by step photos are given, where first chhena (aka paneer or Indian cottage cheese) is prepared from boiling milk using lemon juice and then small balls of chhena are prepared from it. Then cooked in sugar syrup to give it a sweet taste.

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. You will be master chef then for your family and friends.

 

What we Need to Make Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

As the Bengali Rasgula recipe is very easy; so similarly easy are the ingredients required.

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.

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.

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

 

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

Rasgulla Recipe | Bengali Spongy Rasgulla Recipe

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.

  • 1 Liter Full Cream Milk
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Vinegar
  • 1 Cup Superfine Sugar
  • 2 Cup Water
  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.

  • 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.

 

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