Rasgulla Recipe - How To Make Soft and Spongy Rasgulla

Spongy Rasgulla is a popular Indian sweet recipe where melt-in-mouth soft paneer balls are cooked in a sugar syrup. Learn to make Bengali rasgulla at home.

Recipe Source Link:https://www.mygingergarlickitchen.com/how-to-make-sponge-rasgulla-video-recipe/

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RECIPE INGREDIENTS

» For Sponge Rasgulla:

• 1 liter milk (use full milk cow milk)
• 3 + 1.5 tablespoons white vinegar or lemon juice, more if needed

» For Sugar Syrup:

• 1 1/­2 cups sugar
• 6 cups water
• 3-4 green cardamom pods (hari elaichi), (optional)

» For Serving:

• Saffron strands
• Pistachio, chopped­

RECIPE INSTRUCTIONS

» Making Sponge Rasgulla:

1. Heat milk in a pan and let it come to a boil. Stir the milk occasionally to prevent burning.
2. Once the milk comes to a boil, turn the heat to low and add lemon juice/vinegar to it. Stir with a spatula.
3. When you see the green whey separated from the solids, then your milk is curdled. Turn off the heat.
4. Line a strainer/colander with a cheese/muslin cloth and pass the curdled milk through the lined strainer. Rinse well. Washing will remove the tang from the (curdled milk) chena.
5. Now gather the cloth from the sides and squeeze well. Chenna ­has to be dry well.
6. Hang the cloth for 25-30 minutes, or put some weight.
7. Remove the chena out from the cloth.
8. Knead well for about 10-12 minutes. You can also use a food processor for kneading.
9. Knead until it starts leaving the fat, or you see your palms are getting greasy.
10. Divide the dough into 12-14 pieces and roll them between your palms to make smooth and round lemon sized balls.
11. Add 1 1/2 cups sugar, 6 cups water, and cardamom pods to a large pot and stir with a spatula.(The ratio of sugar water should be 1:4.)
12. Let the water boil for few minutes and add the balls into it.
13. Cover the pan. Shake the covered pan slightly and boil for 15 minutes or until the balls are double in size. Do not open the lid while boiling.
14. Once cooked, let them cool completely and refrigerate.
15. Garnish chilled rasgyllas with saffron strands and pistachio and serve rasgulla chilled.

RECIPE NOTES

1. For making sugar syrup you need to make sure that water to sugar ratio is 4:1. So if you are using 1 cup of sugar then you have to use 4 cups of water.
2. Never make small paneer balls for rasgulla, this is because they increase in size. So if you mage big balls then you?ll end up with huge rasgullas.
3. Let the sugar syrup boil for 3-4 minutes before dropping the rasgulla in the sugar syrup.
4. Boil rasgullas covered on high heat, and don?t touch them while boiling, or else they might break in the sugar syrup.