Rasgulla, a popular Bengali Sweet. Homemade Soft, Spongy balls of cottage cheese soaked in sugar syrup. The sponge cheese melts in your mouth making us to have more and more! 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. Follow this recipe to get nice and spongy rasgulla at home! Ye Dil Mange More :-)
Rasgulla Recipe | Bengali Sponge Rasgulla Recipe
Preparation and Yield:Preparation time -
Cooking Time 1 hour
Yield 15 Rasgullas
Rasgulla Recipe | Bengali Sponge Rasgulla Recipe
Ingredients:Milk 4 Cups* or 1 litre 2 tablespoon
Lemon Juice 1 tablespoon
Sugar 2.5 Cups
Water 3.5 Cups
Cardamom Powder 1/4 teaspoon
Chopped Almonds 1 teaspoon
Chopped Pistachios 1 teaspoon
* 1 cup = 250ml
Rasgulla Recipe | Bengali Sponge Rasgulla Recipe
Method:
- Heat a pan and add 1 litre of milk to the pan. Keep stirring until the milk starts to boil. We should get nice bubbles in the milk. Also keep stirring till you get bubbles. The stirring will help the fat to fully combine with the milk. If we don't stir, then the fat will separate from the milk and we would not get soft and spongy cottage cheese. Meanwhile dilute the lemon juice with 1 tablespoon of water and keep it ready.