Rasgulla Recipe | Bengali Rosogulla | How to make Sponge Rasgulla with a detailed photo and video recipe. an authentic and traditional bengali milk-based dessert recipe made with chenna. it is known for its creamy and spongy texture with the sweetness of sugar syrup. it is a basic dessert recipe from the bengali cuisine served immediately after lunch or dinner.
this is my second or i would say the better version of rasgulla recipe. i had posted this recipe with video almost 3 years back which was very popular. but i was getting several queries about it and even i realized that i may have skipped some minor steps. hence as part of revisiting my old recipes, i am reposting this rasgulla recipe. the simple and major trick i have introduced in this recipe is the use of ice-cold water. basically once the chenna balls are boiled in hot sugar water, it is immediately transferred to cold water. this helps to hold the shape of rosogulla and does not lose its bulginess. well, to be honest, it is not mandatory if you are using full cream but becomes essential if there is some confusion over the quality of milk and hence i thought of adding it in my post.
furthermore, i would like to add some more tips, suggestions, and variations to rasgulla recipe. firstly, i would heavily recommend using full cream milk or thick milk to make this recipe. you may use other variants with the ice technique but strictly avoid skim milk. secondly, the other important trick for this recipe is kneading the chenna. it has to be done thoroughly but gently. do not apply pressure while kneading it as it must hold together. lastly, the balls prepared must not have any cracks in it. try to knead the individual balls so that it holds together and forms crack free balls. otherwise, it may burst out while boiling in hot water.
finally, i request you to check my other dessert recipes collection with this post of rasgulla recipe. it mainly includes my other related recipes like, chocolate kulfi, shrikhand, bhapa doi, mango mousse, mango mastani, mango jelly, lapsi, chana dal payasam, ashoka halwa, apple kheer. further to these i would also like to mention my other similar recipe categories like,
rasgulla video recipe:
recipe card for bengali rosogulla recipe:
rasgulla recipe | bengali rosogulla | how to make sponge rasgulla
Ingredients
- 2 litre milk, full cream
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
Instructions
- firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- stir until the milk curdles keeping the flame on low to medium.
- do not boil further once water separates completely.
- drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- squeeze off the water completely. be careful as the curdled milk will be very hot.
- rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
- hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- after 1 hour, start to mash the paneer for 5 minutes.
- mash the paneer till it turns out smooth texture without any grains of paneer.
- now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
- in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
- stir and dissolve the sugar completely.
- now boil the water for 5 minutes.
- drop in rolled paneer balls one by one into boiling sugar water.
- cover and boil for 10 minutes or until rasgulla doubles in size.
- now drop into ice-cold water immediately, to prevent from shrinking in size.
- once cooled completely, take into a serving bowl and pour in leftover sugar water.
- finally, enjoy rasgulla chilled or as it is.
how to make rasgulla with step by step photo:
- firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- stir until the milk curdles keeping the flame on low to medium. do not boil further once water separates completely.
- drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost. hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- after 1 hour, start to mash the paneer for 5 minutes.
- mash the paneer till it turns out smooth texture without any grains of paneer. now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
- in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
- stir and dissolve the sugar completely.
- now boil the water for 5 minutes.
- drop in rolled paneer balls one by one into boiling sugar water.
- cover and boil for 10 minutes or until rasgulla doubles in size.
- now drop into ice-cold water immediately, to prevent from shrinking in size.
- once cooled completely, take into a serving bowl and pour in leftover sugar water.
- finally, enjoy rasgulla chilled or as it is.
notes:
- firstly, use fresh full cream cows milk to get good quality paneer.
- also, make sure not to have any cracks on paneer balls. else they may break while boiling.
- additionally, do not open the lid while boiling, as the temperature will drop and rasgulla may fall flat.
- finally, rasgulla recipe can be served with slightly concentrated sugar syrup if you prefer.