Rasgulla Recipe: How to Make Rasgulla Juicy and Spongy

Rasgulla Recipe: it’s comes from west of India also known as West Bengal. These sweet dumplings are very famous sweet in India and now you can find it everywhere in India. 

About Rasgulla?

Rasgulla is a Bengali sweet which is famous all around India. Bengali Rasgulla recipe is super easy to make at home. It has chenna or paneer and it is prepared by boiling paneer balls in sugar syrup. These are also packed with protein and considered to be a healthy sweet option.

How to make juicy Rasgulla Recipe?

I always used to wonder how to make rasgulla recipe. After that I tried and tested many recipes and finally found the perfect measurements and technique. To make this sweet dumpling we prepare chenna or paneer. These balls are then boiled in a sugar syrup which make it sweet and spongy.

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How to Make rasgulla?

Ingredients

For Chenna

• 1 1/2 litre milk full fat
• 2 tsp vinegar or lime juice
• 2 cups water chilled

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For Sugar Syrup

• 2 cups sugar refined
• 4 cups water
• 2 cardamom whole

For Rasgulla

• 1/2 tsp corn flour corn starch or ararot
• 4 cups water ice cold

Rasgulla Recipe Instructions

For Chenna

• Boil 1.5 litre full fat milk in a pot.
• Add 2 tsp vinegar to it. Mix it well. Milk should start to curdle, if not add some more vinegar.
• Strain it using a muslin cloth or cotton cloth. Add cold water to reduce the hotness.
• Now squeeze the extra water from the cloth and leave the chenna to set for 20 minutes. It is better to keep it under heavy vessel.
• Take out the chenna from the cloth after 20 minutes.
• Mash the chenna into small pieces.
• Now use the wrist side of your palm to press it and make it smooth. Do it for 5 minutes.
• Add the corn flour to it and mix it well. Again knead the mixture for 5 more minutes.
• Now take a small portion and roll it to make smooth balls. There should be no cracks. Prepare 14 balls and keep them aside.

For sugar syrup

• Heat sugar and water in a pot.
• Add cardamom powder to it.
• Boil it for 10 minutes on high heat after the sugar is dissolved.

For rasgulla

• Drop the prepared chenna balls into the boiling sugar syrup, one by one.
• Cover it and cook it on high heat for exactly 7 minutes. The ball should become large.
• Turn off the heat. Take the rasgulla out immediately and transfer it to an ice cold water. Leave it for 10 minutes.
• Now squeeze out the extra water by pressing them between your palms.
• Add them to the sugar syrup and refrigerate it for 15 minutes. Spongy rasgulla are ready.