How to make spongy rasgulla | rasgulla recipe | easy sponge rasgulla recipe
The lightest dessert one can ever think of after a heavy meal is the spongy rasgulla. Thus has been my favorite since childhood and luckily it is my husband’s favorite also.
I have made these Bengali rasgullas from chhena (cottage cheese) and kneaded well. the cottage cheese can be easily made at home by squeezing a lemon to boiling milk and straining off the excess water from it.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
Servings
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Ingredients
for the Chenna
- 1 litre cow milk
- 1-2 tbsp lemon juice
- 1 cup water (For straining the chhena)
For the sugar Syrup
- 2 cup Sugar
- 1 litre water
For the paneer balls
- 1-2 tbsp Maida (all purpose flour)
Ingredients
for the Chenna
For the sugar Syrup
For the paneer balls
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Instructions
How to make chhena/ panner
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Take 1 Litre cow milk in a thick bottom pan. Keep stirring on high flame. When the milk come to boil, lower the flame. Add 1-2 tbsp of lemon juice to it. Vinegar/ curd can also be used if lemon juice is not available.Keep the muslin cloth ready with you. As soon as you add the lemon juice the milk will start curdling. If the milk does not curdle then add more lemon juice.
8. Immediately switch off the flame as soon as the milk curdles.
9. Do not overheat / over stir the curdled milk, as it wilill become hard.
10. Transfer the chhena in a muslin cloth and pour water over it to normalize the temperature and to also remove the lemon flavour form it.
11. Next squeeze the muslin cloth tightly to drain out the excess water.
12. Hang the chenna for 30-45 minutes to get it completely rid of water.
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Take a deep bowl and transfer the chenna to it.
Add 1 tbsp of all purpose flour (maida to it) and then start kneading the flour. You can additionally add rose water to the panner.
You have to keep a check of how much pressure you are putting in kneading the flour. Too much of pressure or too less of it will impact the paneer balls. You can kneed it for about 10-12 minutes.
Knead it untill you find your hands as little greasy. Kneading the rasgullas for too long will make them hard.
Now start making small equal sized paneer balls.
Cover the paneer balls with a moist cloth and keep them aside.
How to make sugar syrup
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In a large deep pan (enough space for swelling up the balls is needed), add 1 litre of water and add 2 cups of sugar to it.
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Stir well to dissolve the sugar.
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Let the sugar solution boil for 10 minutes.
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Then put the already prepared paneer balls in the boiling sugar water.
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Cover the pan with a lid and let the balls puff in water for 10-12 minutes.
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Switch off the flame and let the mixture cool down before refrigerating.
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Serve the chilled rasgullas with strands of saffron kept over it.