Rasgulla recipe | Bengali rasgulla | How to make sponge rasgulla preparation with step by step photos and a quick video. Rasgulla is one of the most common syrupy desserts in India. It’s a Bengali dessert which is known for spongy and juicy texture. Rasgulla is basically made by spoiling the milk and boiling it in sugar syrup water. Most of the packed milk doesn’t have fat content. For better taste, use creamed milk or milk with enough fat content. Another popular sweet rasamalai also made from this basic rasagulla. Hope you will like this recipe.
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Rasgulla recipe | Bengali rasgulla | How to make sponge rasgulla
Rasgulla recipe | Bengali rasgulla | How to make sponge rasgulla preparation with step by step photos and a quick video.
Ingredients
- Milk - 1 liter, full cream
- Lemon juice -2 tbsp
- Sugar - 1 cup
- Water -3 cup
- Cardamom -3 pod
Directions
- Step 1 Take a pan and add milk.Stir well.
- Step 2 Add lemon juice once milk gets boiled. Stir well until the milk curdles.
- Step 3 Once the milk curdles and the water will separate.
- Step 4 Drain the curdled milk over a cloth and squeeze it well
- Step 5 Add plain water and rinse to remove sourness from the milk curdle
- Step 6 Again squeeze the water completely. Don’t over squeeze because moisture will be lost.
- Step 7 Rest the panner for 30 minutes until water is drained completely.
- Step 8 Take a plate and add fresh panner
- Step 9 Use your palm and mash it well. Until the panner turns smooth and creamy texture
- Step 10 Take a small size panner and make it ball shape and keep it aside
- Step 11 Take a large pan and add sugar
- Step 12 add water and mix it well
- Step 13 Add cardamom and mix it well until dissolve the sugar completely.
- Step 14 Boil the water for 5 minutes.
- Step 15 Take a panner ball and add into the sugary water
- Step 16 Cover the lid and cook for 10 minutes until rasgulla doubles in size.
- Step 17 Take a bowl and add ice cubes
- Step 18 Add cold water
- Step 19 Drain the rasgulla in the sugary water and drop into the ice-cold water. Wait for few minutes
- Step 20 Once rasgulla cooled completely, drain out the ice water
- Step 21 Add into the serving bowl and pour into the sugary water
- Step 22 Serve rasgulla chilled.
Rasgulla recipe | Bengali rasgulla | How to make sponge rasgulla quick video:
Making of rasgulla recipe | Bengali rasgulla | How to make sponge rasgulla:
1. Take a pan and add milk. Stir well.
2. Add lemon juice once milk gets boiled. Stir well until the milk curdles.
3. Once the milk curdles and the water will separate.
4. Drain the curdled milk over a cloth and squeeze it well
5. Add plain water and rinse to remove sourness from the milk curdle
6. Again squeeze the water completely. Don’t over squeeze because moisture will be lost.
7. Rest the panner for 30 minutes until water is drained completely.
8. Take a plate and add fresh panner
9. Use your palm and mash it well. Until the panner turns smooth and creamy texture
10. Take a small size panner and make its ball shape and keep it aside
11. Take a large pan and add sugar
12. Add water and mix it well
13. Add cardamom and mix it well until dissolve the sugar completely.
14. Boil the water for 5 minutes.
15. Take a panner ball and add into the sugary water
16. Cover the lid and cook for 10 minutes until rasgulla doubles in size.
17. Take a bowl and add ice cubes
18. Add water
19. Drain the rasgulla in the sugary water and drop it into the ice-cold water. Wait for a few minutes
20. Once rasgulla cooled completely, drain out the ice water
21. Add into the serving bowl and pour into the sugary water
22. Serve rasgulla chilled.
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