Rasgulla Recipe | Sponge Rasgulla Recipe | How to make Rasgulla
Rasgulla Recipe | Sponge Rasgulla Recipe | How to make Rasgulla recipe with step by step pictures and instructions. Learn how to make soft and spongy rasgullas. Ragulla is one of the popular bengali sweets made from chenna or paneer. I am big fan of Bengali sweets and tried many of them in home. Base for most of the Bengali sweets is Chenna or paneer making and process is almost similar. I have already posted Chum Chum which is similar to making ragullas and stuffing it.
Always use full cream milk for making chenna. I always prefer to use curd/yogurt to curdle the milk than lime juice. Lime juice will curdle the milk fast. You can use the whey drained to make chapati dough. Key to making soft rasgulla is kneading the chenna. Knead them till soft and smooth. Its been so busy and hectic last week so could not find time to update regularly. This week I am going to post three recipes with milk for blogging marathon themed under 1 ingredient 3 dishes.
Do try and let me know your feedback. You can also try the below recipes
How to make rasgulla with step by step pictures
Heat milk in thick bottomed pan without adding any water.
Bring the milk to boil in medium flame
Once the milk boils, add curd and keep stirring.
Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn’t curdle you can add some more curd
keep stirring till milk is fully curdled and water is separated.
Line a muslin cloth in a sieve and drain the curdled milk.
Wash with cold water to easily handle and squeeze the excess water.
Bring together the muslin cloth and allow it to hang to remove excess water for half an hour. Squeeze in between to remove excess water.
After half an hour take the Chenna and knead for 8-10 minutes
Knead till chenna is soft and smooth.
Shape them as small balls. I made as mini rasgullas. Shape the entire chenna and keep it ready
Boil 3 cups of water in a pan/cooker with sugar.
Once it boils and sugar is completely dissolved add cardamom powder.
Now add mini rasgullas and saffron.
Close with lid and cook for one whistle. Once the pressure releases open the lid.
Soft and spongy rasgullas are ready to serve.
Allow it to cool completely and refrigerate them.
Garnish with nuts and serve them.
I am sending this recipe to Blogging Marathon Event. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101