Sponge Rasgulla Recipe – Bengali Rosogulla – Video

Sponge Rasgulla is an awesome-awesome sweet dish and is pretty famous in India. Follow this easy tried and tested recipe to make it for your guests at home.

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Sponge Rasgulla - Aren't they mouth watering
Sponge Rasgulla – Aren’t they mouth watering
Sponge Rasgulla or commonly known as white rasgulla is an awesome-awesome sweet dish and is pretty famous in India. The interesting part is that it is pretty easy to make with bare minimum number of ingredients of 3. You only need milk, sugar and Lemon to get the recipe going.

If you are wondering why Lemon is required, you would get to know once you watch the video. It is an important element required to extract milk solid from milk.

The Rasgulla that you made with this recipe is fresh, spongy and will simply melt in your mouth. They are best enjoyed fresh. You can also refrigerate them before serving as some people like to eat them chilled.

  Ingredient
Servings
Sponge Rasgulla


For Rasgulla

  1. 1 Liter Whole Milk Full cream milk
  2. 1 Tbsp Lemon Juice or a lemon big enough to get sufficient juice

For sugar syrup

  1. 2 Tbsp Milk
  2. 1.5 Cup Brown Sugar
  3. 3 Cup Water

  Instructions


  • Keep milk in a pan and bring it to a boil. Keep the stove on high flame.
  • Once you see the boil, switch off the stove and let the milk cool down to room temperature for 5 minutes.
  • Add Lemon juice in Milk and keep stirring. You will see milk breaking up and the formation of small particles.
  • You can use Fork to squeeze out Lemon juice easily with no Lemon extractor required.
  • Keep adding Lemon juice gradually. Do not add all juice in one go. You can identify spoiled milk with its texture.
  • Once milk spoiling is done, take a cotton cloth, a sieve and a bowl. Stack Sieve and cotton cloth on top of bowl.
  • Pour spoiled milk in the cotton cloth to separate Chaina milk solid particles from milk water.
  • Pick all four corners of cotton cloth and squeeze out the extra water.
  • Now, pour 1 cup water on the milk particles to remove the Lemon flavor and smell.
  • Squeeze out the water again. Cotton cloth plays an important role here as it does not allow the fine milk solids to rinse away.
  • You can use the rinsed water to make Indian Kadi instead of throwing it away.
  • The milk solids called Chaina in Hindi are ready. Take it out in a plate/tray.
  • Now, we need to knead the milk solids for about 5 minutes to make it smooth.
  • This kneading process helps in smoothing the milk solids thereby making soft and spongy Rasgulla.
  • After 5 minutes, the milk solids would have smooth-ened. Now, roll it with hands to make a round shaped ball.
  • Take out small Rasgulla balls out of this big ball. Roll them to make a round shaped ball.
  • Small Rasgulla balls are ready. We now need to cook them with Sugar syrup.
  • We have made around 8 Rasgulla out of 1 liter milk.
  • Start with adding 1.5 cup Sugar and 3 cups water in pressure cooker. Bring it to a boil on high flame.
  • Once you see the boil, add 2 Tbsp milk. Remove the white crust that comes up after adding milk.
  • Now, we need to add Rasgulla in this Sugar syrup. Roll them with hands once again before adding.
  • After adding all Rasgulla, close the cooker lid. Wait for 1 whistle on high flame.
  • After a whistle on high flame, turn the stove on medium flame and let it cook for 10 minutes.
  • After 10 minutes, switch off the stove and open the cooker lid.
  • Rasgullas will be ready and have increased in their size and volume.
  • Let them cool down to room temperature. You can even refrigerate them before serving.
  • Enjoy this super delicious Rasgulla and do subscribe to inHouseRecipes.com on YouTube.

  •  Storage and Serving Suggestions


    Sponge Rasgulla - Aren't they mouth watering
    Sponge Rasgulla - Aren't they mouth watering
    1. Bengali sweets should be refrigerated at all times and should be preferably, be consumed within 24 hours.
    Sponge Rasgulla - Picking up, squeezing the juice and swallowing it in one go is an experience in itself
    Sponge Rasgulla - Picking up, squeezing the juice and swallowing it in one go is an experience in itself
    Sponge Rasgulla - Its calling straight from the bowl
    Sponge Rasgulla - Its calling straight from the bowl

    • Mehak gupta

      Hello Mam,

      I tried this recipe but the outcome was not good…. I
      mashed paneer for atleast 20 or 30 min. n my hands were too oily…….
      fir bhe rasgulla itne nahi fule n thorre red color ke bhe ho gae…..I
      cook till 2 whistles n then 10 more min. on sim….so plz guide where i
      was wrong….

      • Hi Mehak,

        Sorry for the late reply. I was not keeping well so replying late.

        1. It is always good to make the fresh chenna at home to get the best result.
        I think the paneer which you used was not fresh enough to make delicious soft Rasgullas.

        2. They change color when you over cook them. One whistle was enough to make them soft and spongy.

        So my suggestion for you is, make a fresh chenna at home and mash it for 7-8 minutes. Then boil with only 1 whistle and 10 minutes on low.

        Hope this will help and you make them perfect next time.
        Keep cooking and watching us.
        Thanks a lot.

    • chhaya

      Thank you so much for quick reply Maahi.. AS u said i can use Amul full cream milk but that will be buffalo milk. Sorry to asking u so many questions but here in India packet cow milk is not full cream milk and if we bring cow milk from dudhwala then again its not full cream as they mix water and all… So Amul buffalo full cream will work for rasgulla na? Thanks in advance..

      • Hi Chhaya, I agree with you that milk adulteration is common in India.
        But, yes, you can use Buffalo milk as well. There should be no issue.
        Let me know if you face any difficulty with using Buffalo and i will try to help you.

        • chhaya

          Thanks Maahi.. I will let u know the result of my rasgulla..

      • Yes Chhaya, you can make rasgullas with amul full cream milk.
        But i would also say that if buffalo milk is available use it for rasgullas..
        Buffalo milk rasgullas will be more good.
        hope this will help.
        Do write back if you have any other confusion, i will be happy to help.

    • chhaya

      Hi Maahi, did u use buffalo milk or cow milk? which milk should we use for good chhena?

      • Hi Chhaya,
        I think we used Cow milk.
        To be very specific, we used the ‘Great Value’ full fat milk from Walmart in USA.
        If you are in India, You can use any milk like Amul or Mother dairy full cream milk.

        Regards,
        Maahi

    • priya

      hi maahi i tried to made rasgulla but when i presser cook it by 1 whistle it was fully sepereted like crumble. please suggest me what shoud i do for the perfect round rasgulla. i did everything as per your recepi but after giving whistle the resut was like as i said. what is the reason for that

      • only reason is the chenna was not good.
        I mean you need to use fresh chenna with full cream milk.
        knead it for 5-7 minutes or even more. knead until it become really really soft ans silky .
        the only reason i understood is that your chenna was not perfect for the recipe..try to work more on chenna.
        hope this will help you..
        let me know of you need more information or help, i would be glad to help.
        thanks so much

    • Thanks a lot Amit for such wonderful comment 🙂
      Hope you watch us more often and enjoy our work in future as well.
      Happy cooking and watching

    • Blessie Nelson

      I have to try this one! Never tried using lemon in milk before!

      • Sure, thanks for watching.
        Hope you try and enjoy this with all..

    • archana

      I tried this recipe it was good

      • Really glad to know that you tried ad enjoyed our recipe 🙂
        thanks for watching

    • Sushant

      Love this recipe.

      • thanks a ton sushant
        hope you continue watching and writing in


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