Sponge Rasgulla Recipe

Sponge Rasgulla

  • Prep Time
    15 min
  • Cook Time
    15 min
  • Difficulty Level
    Beginner

Sponge rasgulla is a delicious Bengali dessert that can be relished during the fasting days. 

Sponge rasgulla is prepared here with homemade chenna. It is a yummy, soft & easy to melt in mouth Bengali sweet.

For more exciting and sweet fasting recipes like sponge rasgulla , please click on the following links.

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Ingredients

  • Milk - 1 kg
  • Sugar - 1 cup
  • Water - 2 cups
  • One lemon juice or per requirement
  • Cardamon powder - 1 tea spoon
  • Rose water - 1 tea spoon

Instructions

  1. Take milk in a heavy bottom pan. Let the milk come to boil.
  2. Once it starts boiling, add lemon juice in it.
  3. Keep stirring till the milk solids float on top.
  4. Take a strainer with muslin cloth & strain the milk solids.
  5. Run it through the cold water so as to stop the cooking process & remove the citrus taste from it.
  6. Squeeze it till water is dripping. You will get nice chenna.
  7. Start kneading chenna with the pressure of your palm.
  8. Kneed it till it become like a smooth dough. After that divide the dough in equal parts and make round balls.
  9. Take sugar in a big pan and add water. Let it come to a boil.
  10. Add chenna balls in it. Balls should have enough space so that they can expand.
  11. All balls should be submerged in to sugar syrup. After 10 min cover the pan with a lid for 5 min.
  12. Turn off the flame. Add cardamon powder & rose water in it and let them cool in room temperature.
  13. Put these rasgullas in to the fridge for 3-4 hours. Serve sponge rasgullas cold.

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About Chef

Neelu Dua

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