Sponge Rasgulla. Whether its dry rasgulla, or flat, or the rasgulla broke into syrup, or they cracked, or they diluted into How to Make Perfect SPONGE RASGULLA SWEET Recipe BAKERY STYLE Bengal RASOGULLA. rasgulla recipe sponge rasagulla recipe with step by step photo and video recipe. basically, round shaped paneer cheese balls cooked in light sugar syrup. in other words.

Find sponge rasgulla stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Sponge Rasgulla Recipe - Bengali Rosogulla - Video. Sponge Rasgulla is an awesome-awesome sweet dish and is pretty famous in India. You can cook Sponge Rasgulla using 5 ingredients and 26 steps. Here is how you achieve that.

Ingredients of Sponge Rasgulla

Prepare 1 L of Full cream Milk.
Prepare 2 of Lemon.
It's 2 cup of Sugar.
You need 6-7 of thread saffron.
You need as needed of Water.

Follow this easy tried and tested recipe to make it for your. Getting soft and sponge rasgulla is the challenge in this dish. The main trick to get nice and spongy rasgulla is kneading of the cottage cheese we prepared using full fat milk. A spongy rasgulla should be soft and light.

Sponge Rasgulla step by step

Making chenna for rasgulla:.
Take milk in a pan and keep it to boil on a low to medium flame..
Keep on stirring the milk at intervals so that the froth is not formed on top and the base does not get browned or the milk solids get stuck to the bottom..
When the milk comes to a boil, then turn off the flame. add 1 to 3 tbsp lemon juice. first add 1 tbsp lemon juice and stir. if the milk has not curdled completely, then add 1 tbsp more. keep the lemon juice handy with you..
Depending on the quality of milk, you may need to add 1 to 3 tbsp of lemon juice. stir after adding the lemon juice. sometimes i have added 1 tbsp lemon juice and the milk has curdled and sometimes i needed to add 3 tbsp too. vinegar also can be added instead of lemon juice..
Now pour the curdled milk in the cheese cloth/muslin lined strainer or bowl..
Gather the muslin from the sides and rinse the chenna or coagulated milk very well in running water. this brings down the temperature of chenna as well as removes the lemony flavor and tangy taste from the chenna..
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna. remember there should not be excess water or moisture in the chenna as then the rasgullas will break when cooking..
Place a heavy weight on the chenna for 7 to 8 minutes. you can also hang the chenna for about 30 minutes..
Making rasgulla balls:.
After 7 to 8 minutes, remove the cheesecloth from the chenna. note that the chenna should not have too much moisture nor be too dry..
With the heels of your palms mash the chenna and knead. keep on collecting the chenna from the sides and continue to mash and knead..
This kneading process is very important and also decides the texture of chenna. when you feel your palms becoming a bit greasy, it's time to stop. just a bit of greasiness is required..
Avoid kneading to an extent where the whole chenna becomes greasy. i kneaded for about 10 minutes as i have very light hands. so depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time. note that the chenna should just begin to get greasy..
Now pinch small portions from the chenna and roll them between your palms to a smooth round ball..
Prepare all small balls this way..
Making sugar syrup for rasgulla:.
In a pressure cooker (5L), take 2 cups sugar and 4 cups water..
Keep this pressure cooker on stove top and heat the sugar solution. stir so that the sugar dissolves..
Once the sugar solution becomes hot, slid the rasgullas gently into the sugar solution..
Cover immediately with a lid and let the rasgullas cook. keep the flame to a medium or medium high..
After the release of one whistle simmer the gas and cook for seven minutes then turn off the gas stove..
The balls will double in size after cooking..
When the pressure of cooker is fully released then remove the lid and let the rasgullas cool completely. Refregrate and chill rasgullas before serving..
Garnish with saffron threads..
Https://youtu.be/XIsO-3KsG1U.

In this post, i have mentioned below frequently asked questions (asked by readers in the comment section of this post) with tips and suggestions so that you. Sponge Rasgulla recipe - How to make Sponge Rasgulla. Bengali Sweets Protein rich food for Put all the doughs into the chasni. Cook rasgullas in pressure cooker as its very less time consuming. For making rasgullas we need high temperature.