Soft Spongy Rasgulla Recipe

19 Oct Soft Spongy Rasgulla Recipe

Last Updated on October 19, 2022 by blessmyfoodbypayal

Soft Spongy Rasgulla recipe with step wise pictorial and video method.

White sweet Bengali beauties made of curdled milk and cooked in sweet syrup are something makes you wow in its first bite.

These mouthwatering snow balls are so spongy and addictive and one of the most loved sweet dish across India.

Making these rasgullas at home is such an easy task with little tips and tricks, without which you may end up with not so good results.

Here are some of the few tips, which you need to keep in mind while making perfect Rasgullas :

1. Always use raw full fat milk. Never ever use skimmed milk.

2. Do add 2 tbsp of water before adding milk to pan otherwise milk will stick to the base of the pan.

3. While milk is boiling, keep on stirring it at intervals so that cream/malai shouldn’t form over the surface.

4. Switch off the heat when milk is completely boiled and let it cool down a bit for 5 minutes, only thereafter add vinegar to curdle.

5. Add vinegar mixed in water spoon by spoon only until milk is curdled. Once milk is curdled, stop adding more vinegar water.

6. Instead of vinegar, you can use lemon juice or curd also.

7. Wash the chenna with cold water to remove smell and taste of vinegar or lemon. If you have used curd to curdle milk, no need to wash chenna.

8. Rest chenna for one hour so that extra water goes out. Chenna should neither be wet nor dry at the same time.

9. Don’t skip corn flour as it will help in binding the balls.

10. Mash the chenna with light palm only until it becomes smooth. Do not over do otherwise Rasgulla’s will become stretchy.

11. Make the crack free balls otherwise they will burst while boiling.

12. Add balls in sugar syrup only when it is roll boiling.

13. Boil the balls only with the lid on.

14. Stir the sugar syrup once or twice while cooking but do not touch the balls.

15. Immediately transfer the balls from boiling syrup to ice cold water.

So if you will sincerely follow these tips, you will end up with juice and soft Rasgulla’s.

STEP WISE PICTORIAL RECIPE OF SOFT SPONGY RASGULLA RECIPE

1. Take 2 tbsp of water in a heavy bottomed pan. It will help the milk in not sticking to the bottom.

2. Add milk and let milk boil.

3. Keep stirring at intervals so that cream/malai shouldn’t form on the surface of milk.

4. When milk boils, switch off the heat and let milk cool down a bit for 5 minutes.

5. Take a ladle full of milk and add 1 tbsp of vinegar water in it.

6. Stir the ladle in the milk.

7. Keep on repeating the process until milk curdles and greenish water is seen.

8. Sieve the curdled milk through a sieve lined with muslin cloth so that milk solids (chenna) gets collected in the cloth.

9. Pour some water over the chenna so that smell and taste of vinegar washes away.

10. Squeeze the cloth so that excess water is released.

11. Place the chenna carrying cloth in a towel and keep aside for 1 hour so that towel will soak all the remaining moisture from chenna.

12. Put the chena in a wide tray or place.

13. Mash it for 5-7 minutes with the upper side of your palm. But do not over do it.

14. Lastly mix corn flour in the chenna and collect the chenna into a dough.

15. Make equal sized balls with no cracks.

16. In the meantime, add sugar and water in a pan alongwith kewra essence..

17. Let the water come to rolling boil.

18. Add all the balls in the sugar water.

19. Cover and let it cook for 15 minutes on high heat so that rolling of water shouldn’t come down.

20. Just for once or twice, remove the lid and pour boiling water over balls without touching them.

21. While you are close to 15 minutes, take ice cubes and water in a bowl.

22. Without switching off the heat, keep on picking all balls one by one and dropping them in ice cold water.

23. Place the bowl carrying balls in refrigerator for 2 hours.

24. Also when cooled down, place the sugar syrup in refrigerator for chilling.

25. After 2 hours, gentle squeeze the balls one by one from water and transfer them to the chilled sugar syrup.

Enjoy.

ALSO SEE

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• coconut barfi recipe
• Jammu chocolate recipe
• Chena Murki
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SOFT SPONGY RASGULLA RECIPE -RECIPE CARD

Spongy Rasgulla recipe

blessmyfoodbypayal

White sweet Bengali beauties made of curdled milk and cooked in sweet syrup are something makes you wow in its first bite.

Print Recipe Pin Recipe

Prep Time 20 hours hrs

Cook Time 1 day d 30 minutes mins

Course Sweets

Cuisine Bengali

Servings 10 Rasgullas

Ingredients

  

1 cup = 250 ml

FOR CURDLING MILK

• 1 litre Full fat cow's milk
• 2 tbsp water
• 1 tbsp vinegar mixed in 1/4 cup water

FOR SHAPING RASGULLA

• Curdled milk
• 1 tsp corn flour

FOR SUGAR SYRUP

• 1.5 cup sugar
• 5 cup water
• Few drops of kewra essence

ADDITIONAL INGREDIENTS

• 1 tray ice cubes
• 5-7 cup water

Instructions

 

• Take 2 tbsp of water in a heavy bottomed pan. It will help the milk in not sticking to the bottom.
• Add milk and let milk boil.
• Keep stirring at intervals so that cream/malai shouldn't form on the surface of milk.
• When milk boils, switch off the heat and let milk cool down a bit for 5 minutes.
• Take a ladle full of milk and add 1 tbsp of vinegar water in it.
• Stir the ladle in the milk.
• Keep on repeating the process until milk curdles and greenish water is seen.
• Sieve the curdled milk through a sieve lined with muslin cloth so that milk solids (chenna) gets collected in the cloth.
• Pour some water over the chenna so that smell and taste of vinegar washes away.
• Squeeze the cloth so that excess water is released.
• Place the chenna carrying cloth in a towel and keep aside for 1 hour so that towel will soak all the remaining moisture from chenna.
• Put the chena in a wide tray or place.
• Mash it for 5-7 minutes with the upper side of your palm. But do not over do it.
• Lastly mix corn flour in the chenna and collect the chenna into a dough.
• Make equal sized balls with no cracks.
• In the meantime, add sugar and water in a pan alongwith kewra essence.
• Let the water come to rolling boil.
• Add all the balls in the sugar water.
• Cover and let it cook for 15 minutes on high heat so that rolling of water shouldn't come down.
• Just for once or twice, remove the lid and pour boiling water over balls without touching them.
• While you are close to 15 minutes, take ice cubes and water in a bowl.
• Without switching off the heat, keep on picking all balls one by one and dropping them in ice cold water.
• Place the bowl carrying balls in refrigerator for 2 hours.
• Also when cooled down, place the sugar syrup in refrigerator for chilling.
• After 2 hours, gentle squeeze the balls one by one from water and transfer them to the chilled sugar syrup.
• Enjoy

Keyword rasgulla, spongy rasgulla