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Rasgulla | Soft Spongy Rasgulla Recipe

  • Published On March 2, 2020
  • In Video
  • By Guest Author
  • 1 comment
  • Prep Time
    10 to 15 Minutes
  • Cook Time
    20 to 30 Minutes
  • Difficulty Level
    Advanced

Rasgulla | Soft Spongy Rasgulla is the famous Indian lip-smacking syrup dessert

Making ‘Rasgulla | Soft Spongy Rasgulla’ at home is easier than you think it is. You have to just follow some tips and tricks to make the perfect rasgulla at home. You just need milk, sugar, water, and saffron, cardamom for flavoring. This is very simple and easy to prepare by following this recipe. The rasgulla has a soft and melt-in-the-mouth texture. You can prepare this famous sweet for festivals such as Holi, Diwali, or any other occasion. Everyone will love this mithai and demand you for more. So, try to make it at home and enjoy with your family and friends.

This sweet was prepared by Manju Saraf – a lovely mom from Gurgaon.

Tips and Suggestions by Mom Chef:-

  • Use toned milk or cow milk or low-fat milk to prepare the rasgulla.
  • The proportion of the ingredients should be proper. so, please follow the recipe exactly as given here.
  • Once the milk boils, immediately switch off the flame and add lemon-water mixture, else, the rasgulla will be hard.
  • Wash the chhena with water to remove the sour taste of lemon.
  • To remove the water, hang the chhena using a muslin cloth for at least 30 minutes to 1 hour.
  • Kneading of the chhena with refined flour is very important for the perfect texture of rasgulla. So, knead the chhena for about 10 minutes using the palms of your hands.
  • The balls of chhena should be smooth and without any cracks, else the rasgulla will break while cooking.
  • Cook the rasgulla on a high flame in sugar syrup for about 20 minutes.
  • Once the rasgulla is ready, let it cool for 3 hours and only then refrigerate.

For more such exciting recipes like Rasgulla | Soft Spongy Rasgulla, please click on the following links:

  1. Sooji Gulabjamun
  2. Thal Ki Burfi | Mawa Barfi
  3. Besan Laddu | Besan Ke Ladoo

Current Recipe Rating

(3.7 / 5)

82 ratings

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Ingredients

  • Toned Milk - 1 & 1/2 Litre
  • Lemon - 1
  • Sugar - 300 Gram
  • Water - 1 & 1/2 Litre
  • Saffron - few strands
  • Cardamom powder - 1/2 Teaspoon
  • Maida/Refined flour - 1 Teaspoon

Instructions

  1. Boil the milk in a vessel. Once it is boiled, switch off the flame immediately.
  2. Mix 3 teaspoon water in lemon juice. Add this mixture in batches to the hot milk. Stir it. Once milk is curdled completely, stop adding the lemon juice.
  3. Now, take a strainer, put a muslin cloth on it. Strain the curdled milk. Wash it with water. Then, tie it and hang it for 30 minutes to 1 hour to remove water.
  4. Once it is dry, transfer the chhena to a big thali. Add 1 teaspoon of refined flour and mix well. Knead it using your palm for 7 to 10 minutes or until it forms a dough. Divide the dough into equal-sized small balls.
  5. Meanwhile, heat water and sugar in a big vessel. Let it boil on a high flame.
  6. Once the sugar syrup is boiled, add chhena balls. Cover and let it boil on a high flame.
  7. After 7 minutes, check the rasgulla. Flip every rasgulla using a small spoon. Add saffron strands and cardamom powder. Cover it with a lid and let it boil on a high flame for another 13 to 15 minutes.
  8. After 20 minutes, check the rasgulla and switch off the flame. Let it cool for 3 hours. Then put it in the refrigerator.
  9. Delicious 'Rasgulla | Soft Spongy Rasgulla' is ready to eat.
  • Servings : 6 to 8
  • Ready in : 30 to 45 Minutes
  • Special Category : Healthy Food
  • Recipe Type : Desserts

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Average Rating

(3.7 / 5)

One Response to Rasgulla | Soft Spongy Rasgulla Recipe

  1. Geeta Thakker March 2, 2020 at 5:04 PM

    Looks very yummy.

    Reply

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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