Rasgulla Recipe | Sponge Rasgulla Recipe | How to make Rasgulla
Learn how to make soft and spongy rasgullas
Servings 40 -45 mini rasgullas
Ingredients
Chenna
- Milk 1 litre
- Curd ½ cup or lime juice 3-4 tbsp
Sugar syrup
- Sugar 1 ½ cup
- Water 3 cups
- Cardamom powder 1 tsp
- Saffron few optional
- Nuts optional to garnish
Instructions
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.
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.