Spongy Rasgulla Recipe

Rasgulla Recipe | How to make Spongy Rasgulla

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The recipe that I will write about is one of the popular Bengali sweet, Rasgulla. There are usually two types of Rasgulla, one is spongy Rasgulla and the other is non-spongy Rasgulla. It is one of the popular Bengali sweet recipes. Here I will describe the Rasgulla recipe with step by step process.

In this recipe post, I will not only share the recipe for making soft, spongy and delicious Rasgulla, also give lots of tips and suggestions that you need to make it for the first time.

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I live in West Bengal, India. Not only because of that personally I am a sweet lover and a huge fan of Rasgulla. After many attempts at home, however, I was able to make this recipe in the right way. Each time I made a mistake, I learned from that mistake. So if you follow the tips and instructions that I will discuss here, you will hopefully be successful at the first attempts.

What is Rasgulla?

Rasgulla is a famous Bengali sweet made from milk. First, make chenna from the milk, then add sooji (semolina) or flour to it and knead well. Then they made round balls with the help of the hands. Thereafter balls are cooked in sugar syrup and made delicious Rasgulla. Also, many people add some cardamom powder or rose water for flavor.

What type of milk should be used to make Rasgulla?

To make perfect Rasgulla recipe, always use ‘Cow Milk’ or ‘Full Cream Milk’ or ‘Readymade Whole Milk’. These are always best to make perfect chenna for Rasgulla or any other chenna item. Keep in mind that milk should be fresh.

What should be the consistency of sugar syrup?

There are differences between syrup and juice. The juice is thin and the syrup is thick. The juice is submerged in the sugar syrup so we have to take care that the syrup does not become too thin or thick. The syrup needs to be thickened in the medium consistency. This medium consistency helps the Rosugulla to absorb the sugar syrup and make it soft and sweet from the inside. This is the original secret of this famous Bengali Rasgulla.

Why does Rasagulla become Rubbery?

If the Rasgulla balls are cooked too much (overcooked), they will become thick and rubbery. So while cooking, you have to be careful whether they cook perfectly or not. That is why you have to check occasionally.

How to check if the Rasgulla is cooked?

Rasgulla is like a small ball at first but increases in size when cooked. While cooking time is not the same for everyone, this time depends on the quality of the ingredients and the size of the ball produced. That is why I cannot tell you exactly the exact time when your preparation will be ready. In your case, it may take up to 10 minutes more or less than 10 minutes.
So the best way to see if it is made properly is to pick up a Rasgulla and place it in a pot filled with water. If you see that it is submerged, it means that your Rasgulla is ready, but if it is floating in the water, then you will need to cook for a while.

How to store Rasgulla?

Rasgulla is very easy to store. Once it is ready, let it cool to room temperature, then store it in the refrigerator. Do not store it at room temperature, it can be wasted or spoiled. Do not store in the fridge even when it is hot, also it can be spoiled.

How to make Rasgulla with milk powder?

There is not much difference in approach. Only powdered milk should be mix with water and you gave to boil it. Then when the milk starts to boil, continue to mix the vinegar and water mixture (in a ratio of 1: 2) a little, and you will see that the same kind of chenna is made. Then the rest of the procedure is the same.

What to do with hard Rasgullas?

Hard Rasgulla nobody likes to eat. But they can’t be wasted, so I would suggest to keep them. Then when you make any Sandesh or kalakand at home, you can use them at that time.

How to make Rasgulla at home?

Making Rasgulla at home is really easy. Yes, it’s correct that you need some experience to make it, but after reading my article, I can assure that you can make this in the first attempt. In short, make channa from whole milk, then make small balls from channa dough, then cook it in sugar syrup. For the detailed recipe, you need to check my full recipe.

Can we add maida in Rasgulla?

Yes, you can add. But I recommend adding a very little amount of flour (maida). Because if you add excessive maida, the Rasgullas become hard. Also, if you use flour more than chenna, they create a thick layer while cooking in sugar syrup and prevent to soak the syrup from inside.


How to make Rasgulla with step by step photos

Making Rasgulla balls

1. We all know how to make chenna from milk curdles. So first you have to make chenna or even buy it from the sweet shop (but in my opinion, the homemade chenna is the best).

Make Chenna from Curdled milk

2. Add 1 teaspoon semolina or Rava. Instead of Sooji, you can use flour if you want. Mixing semolina with chenna helps to bind the mixture.

3. First, mix the semolina and chenna together and knead well. If the mixture feels a little moist when kneading, you can mix it with a little flour (all-purpose flour). This flour helps to absorb excess water. [Again, if you feel that the mixture is a little dry, you can add 2-3 tablespoons water. ]

Add semolina and kneed well with your hands

4. Mash the mixture well with your hands. This way, let it continue for at least 10 minutes. This is the secret of making good quality Rasgulla. The more you mash, the better your chenna will be. By the way, when you see that the mixture is lightly greasy (that means a lighter oil lining has arrived), you will understand that the chenna preparation is complete.

Make perfect Dough for Rasgulla

5. After kneading the chenna mixture, separate a small pinch from the chenna and form a smooth and round ball with the palm of your hand. It is sufficient to make balls of approximately 1/4 “size. Thus, make the same smooth balls from the rest of the mixture and place it in a container. [Also, you can cover them with a muslin cloth.]

Make same sized smooth balls

Making Sugar Syrup for Rasgulla

6. Take a large saucepan and add about 2 cups of sugar and about 1 liter of water (about 4 cups of water). Although I used white sugar, you can use brown sugar if you like. The big saucepan is said to be used because the balls can get enough space to expand and play while cooking.

Add 2 cup sugar with 4 cup water

7. Now turn on the gas. When you see that all the ingredients in the saucepan have melted and the water starts to swell, the initial stages of making sugar syrup are over.

8. Occasionally the sugar syrup is turning gray, showing nothing surprising as it may be for any ingredient contained in sugar. That is why if you add that spoon of milk to that boiling syrup, then you will see that a thin lining has been created on top of that milk. If the lining is cleaned with any sleeve or spoon, you will see that the gray tone of the sugar syrup goes away.

9. Then allow the sugar syrup to cool at room temperature.

Cooking Rasgulla

10. Add the syrup containing the saucepan to the gas again. Place in a medium flame. Now add some slices of cardamom. When you see the syrup begin to boil, add the balls one by one.

Put Rasgulla balls one by one to the boiled sugar syrup

11. Stir lightly for the first 3-5 minutes, but keep one thing in mind so that the balls do not break when moving.

12. Then cover the saucepan with a lid. Let it boil over medium heat.

13. After about 10 minutes remove or open the lid and notice that the balls have almost doubled. If not, boil that about 5 more minutes.
There is no exact timetable for this. This time depends on the quality of the products used and the size of the Rasgulla balls. Therefore, it may take up to 10 minutes more or less than 10 minutes for you.

Rasgullas become double in size

14. When you see that they are fully prepared, switch off the flame.

Rasgulla is ready

There are many ways to see if the Rasgulla is well-formed, but in my opinion, just looking at these two simple methods is enough.

  • The first is the method of experimenting with a bowl of water that I have already discussed.
  • The second is: Take a Rasgulla with a spoon and press lightly (carefully, it’s hot). In this case, you will see that it is going like a sponge and is returning to its original state after leaving. That means it is fully prepared. But if it does not come in the earlier form, it may be necessary to boil a little more.

Serving Ideas:

Rasgulla is a popular Bengali dessert. So usually we take it as a dessert. From breakfast to dinner we can have it anytime after any meal. It can be served as cold, even many people like to serve it as hot. It’s really delicious, that is because you can eat this at any time.
Just take a small bowl, also take 2 or 3 pieces of Rasgulla in it. Add 3 tbsp of Sugar syrup and serve your family or guest.


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Rasgulla Recipe

Rasgulla is the best Bengali Dessert. It is as easy to make as it is delicious to eat but we thought it was very difficult to make. Let's see the famous Bengali sponge Rasgulla recipe…
Course Dessert
Cuisine Indian
Keyword Rasgulla, Rasgulla Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Calories 110kcal
Author Abhijit Dey

Ingredients

For Rasgulla

  • 2 liter Whole Milk or Cow Milk or Full Cream Milk
  • ¼ cup Vinegar or Lemon juice
  • 1 tbsp Rose Water
  • 2 tbsp Semolina or Rava (Sooji)

For Sugar Syrup

  • 2 cup Sugar
  • 4 cup Water
  • 1 tbsp Milk optional
  • ¼ tbsp Safron optional
  • 4 pieces Green Cardamom

Instructions

Making Chenna

  • To make the recipe 1st take 2-liter milk and put it into a large pan or a kadhai.
  • Boil the milk in medium-high flame and stir it continuously.
  • When it comes to a boil, and when you see there is bubbles comes out on the milk, turn the flame on low and stir gently.
  • Now add 1 tablespoon of vinegar mixture (Vinegar : Water = 1:2 ) or if you don’t have vinegar, take 1 tablespoon of lemon juice and put into the warm milk.
  • Slowly mix vinegar or lemon juice whatever you have and stir again. A few seconds later you will see the milk will curdle.
  • When the milk or liquid is curdled, turn off the flame and stir slowly. Now you see the liquid turns into a thick consistency just like Chenna.

Kneading Paneer

  • Now time for kneading the chenna to make better Rasgulla. Remove the thick soft dough or chenna from the thin cloth or muslin cloth.
  • Take a plain surface or a plate and start kneading the soft moist dough with your (clean) hand.
  • Use your palm and fingers to knead the chenna very well and do this about 9-10 minutes to make the dough smooth and so soft and just feel like a cream.
    [Tips: As much as the chenna can be rubbed, the more smooth it will be and get very soft and delicious Rasgulla.]

Making Rasgulla Balls

  • Now time to make balls. To make balls, take some chenna dough in your hand and gather together, roll the dough with your palms a couple of times and get a nice round shape of balls. When you do this, it should not feel sticky at all, and if you do these above processes correctly, get nice Rasgullas at last.

Making Sugar Syrup

  • First, add 4 cup water and 2 cups sugar in a large saucepan.
  • Turn on the gas and let it boil.
  • If you find that the syrup is a bit gray in nature, you can fix it using just 1 teaspoon of milk. See the FAQ section for details.
  • Then add cardamom. You can also add a spoon of rose water to bring a good flavor. Then let the syrup cool.

Cooking Rasgulla

  • Add the syrup saucepan to the gas again. Set it over medium heat.
  • When you see the syrup begin to boil, add the Rasgulla balls to it.
  • Cook them for about 20 minutes. Keep in mind, saucepan must be covered with a lid.
  • Then remove the lid and notice that the balls have almost doubled in size.
  • With a spoon, bring out a Rasagula to see if it has been prepared properly.
  • If it looks like it's fully formed, switch off the gas. And if it looks like the cooking is not complete, again boil for a little bit.
  • Then serve hot if you want to, or serve after Lunch or Dinner.

Notes

  • Always use full cream milk to make Rasgullas.
  • Wait for the milk to get bubbly before adding the acid. Milk should reach its boiling point. This will result in perfect chenna.

Also, I found this video that may helpful for you.

Few more Dessert Recipes:

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