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

Coconut Ladoo

Coconut Burfi

Corn Flour Halwa

Besan Ladoo

Paal kova

Yields 40-45 mini rasgullas

Rasgulla Recipe | Sponge Rasgulla Recipe | How to make Rasgulla

Learn how to make soft and spongy rasgullas

30 minPrep Time

30 minCook Time

1 hrTotal Time

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5 based on 1 review(s)

Ingredients

Chenna
• Milk 1 litre
• Curd 1/2 cup or lime juice 3-4 tbsp
Sugar syrup
• Sugar 1 1/2 cup
• Water 3 cups
• Cardamom powder 1 tsp
• Saffron few optional
• Nuts optional to garnish

Instructions

Making Chenna
1. Heat milk in thick bottomed pan without adding any water.
2. Bring the milk to boil in medium flame
3. Once the milk boils, add curd and keep stirring.
4. Milk will start to curdle and keep stirring in medium flame without burning. If milk doesn't curdle you can add some more curd
5. keep stirring till milk is fully curdled and water is separated.
6. Line a muslin cloth in a sieve and drain the curdled milk.
7. Wash with cold water to easily handle and squeeze the excess water.
8. 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.
9. After half an hour take the Chenna and knead for 8-10 minutes
10. Knead till Chenna is soft and smooth.
11. Shape them as small balls. I made as mini rasgullas
12. Shape the entire chenna and keep it ready
Sugar Syrup
13. Boil 3 cups of water in a pan/cooker with sugar.
14. Once it boils and sugar is completely dissolved add cardamom powder.
15. Now add mini rasgullas and saffron.
16. Close with lid and cook for one whistle.
17. Once the pressure releases open the lid.
18. Soft and spongy rasgullas are ready to serve.
19. Allow it to cool completely and refrigerate them.
20. Garnish with nuts and serve them.

Notes

Use full cream milk for making chenna

You can use any nuts of your choice for topping.

You can use lime juice for curdling the milk. I always prefer curd over lime juice as it tends to make it harden if cooked for long time.

Chenna should have little moisture while kneading. It should not be completely dry.

Rasgulla will absorb the sugar syrup when kept for one day. If you prefer more sweet can add upto 2 cups of sugar.

Check the chum chum post to cook rasgulla in open pan method. Since rasgulla will double in size while cooking use big size pan.

Don't overcook the rasgulla as it tends to harden.

Nutrition

Calories

1806 cal

Fat

34 g

Carbs

353 g

Protein

33 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

173

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How to make rasgulla with step by step pictures

Making Chenna

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

Sugar Syrup

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