easy rasgulla recipe | bengali rosogulla | how to make sponge rasgulla
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 100 minutes
- Yield: 17 rasgulla
- Category: sweet
- Cuisine: bengali
Ingredients
- 2 litre milk (full cream)
- 2 tbsp lemon juice
- 1 cup sugar
- 5 cup water
- 3 pod cardamom
Method
- firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
- once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
- stir until the milk curdles keeping the flame on low to medium.
- do not boil further once water separates completely.
- drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
- squeeze off the water completely. be careful as the curdled milk will be very hot.
- rinse off the curdled milk with fresh water to remove sourness from lemon juice.
- squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
- hang for 1 hour making sure the water is drained completely, yet remain the moisture.
- after 1 hour, start to mash the paneer for 5 minutes.
- mash the paneer till it turns out smooth texture without any grains of paneer.
- now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
- in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
- stir and dissolve the sugar completely.
- now boil the water for 5 minutes.
- drop in rolled paneer balls one by one into boiling sugar water.
- cover and boil for 10 minutes or until rasgulla doubles in size.
- now drop into ice-cold water immediately, to prevent from shrinking in size.
- once cooled completely, take into a serving bowl and pour in leftover sugar water.
- finally, enjoy rasgulla chilled or as it is.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.