Rasgulla recipe. Super tasty and spongy rasgullas. Step by Step method to prepare

Rasgulla recipe. Super tasty and spongy rasgullas. A step-by-step detailed recipe is given below. Rasgullas are the famous Indian sweets very popular in India and abroad. Widely enjoyed during special occasions and festivals. Women have been preparing these at home for decades. It’s made with curdled milk i.e. Chenna. Soft and pure chenna is obtained by curdling full-fat milk using vinegar or lime juice. Also, the process of preparing Rasgullas at home requires 3 to 5 minutes of mashing and kneading the prepared chenna and then preparing small balls out of it. In this recipe below I have shown how you can prepare sponge Rasgullas step by step method, easily at home. Let’s get into it in detail.

Ingredients required to prepare Rasgulla. Super tasty and spongy rasgullas.

• Full cream milk 🥛 7 cups
• Diluted vinegar ( mix 6 tablespoons of vinegar with 1/4 cup of water 💧 and mix)
• Sufficient plain tap water to cook the chenna balls/Rasgulla
• All-purpose flour 1 teaspoon (maida)

For sugar syrup for the Rasgullas-

• 2 cups of water
• 1 cup sugar
• Saffron strings few (kesar)
• Rose water 2 teaspoons

Short Summary for the Rasgulla recipe ~

Boil 7 cups of milk. Once it starts to boil. Add diluted vinegar (i.e. Mix 6 tablespoons of vinegar with 1/4 cup of water and mix) gradually into it and mix. Slowly keep stirring and mixing until the Chena separates completely from the milk. Then Strain out the Chena immediately using a cheesecloth or a muslin cloth. Fold the cheese cloth from all sides and squeeze out the water from the Chena. and then let it rest for 2 minutes

Add 1 teaspoon of All-Purpose flour (maida) and Start mashing and kneading the Chena using your hands. Mash and knead using the lower section of your palm for about 3 to 4 minutes as shown in the images below. Knead it by pressing forward and backward until it prepares a smooth and soft Chena dough ball. Take a small portion using a spoon to keep the same sized measurements for all your Rasgullas. Roll in between your palms. Prepare smooth and soft balls. Boil sufficient water into a large wok or karahi or you may use any other container to do this. Once the water starts to boil drop the Chena balls slowly one by one into it. Cover and let these cook on high flame for 7 to 9 minutes or until you see these have doubled in size and kind of float on top of the water.

To prepare the sugar syrup for the Rasgullas, take 2 cups of water and add 1 cup of sugar to it. Mix to dissolve the sugar by keeping the flame low. Add a pinch of kesar (Safron) into it to add some flavors. Once the sugar has dissolved completely continue to boil for 5 minutes. Then turn the flame off and wait till you add the cooked Chena balls into it. Once Chena balls are cooked and look nice and soft. Squeeze out immediately and then drop them into the hot sugar syrup. Continue to boil and cook these in the sugar syrup for about 2 minutes. Lastly, add 2 teaspoons of Rose Water and mix. Cover and keep these aside until completely cooled. Keep them soaked in the syrup for more than 3 hours for best results.

Step by Step Method to prepare Sponge Rasgullas at home ~

Boil 7 cups of milk. Once it starts to boil. Add diluted vinegar (i.e. Mix 6 tablespoons of vinegar with 1/4 cup of water and mix) gradually into it and mix. Slowly keep stirring and mixing until the Chena separates completely from the milk.

Strain out the Chena immediately using a cheesecloth. Rinse out with clean cold water once or twice.

Squeeze out the water from the Chena. Let it rest for 2 minutes

Add 1 teaspoon of All-Purpose flour (maida) and start mashing and kneading the Chena using your hands. Mash and knead using the lower section of your palm for about 3 to 4 minutes as shown in the images below. Knead it by pressing forward and backward until it prepares a smooth and soft Chena dough ball.

Take a small portion using a spoon to keep the same sized measurements for all your Rasgullas. Roll in between your palms. Prepare smooth and soft balls.

If no cracks appear on the ball it’s perfect.

Prepare all and wait till the water starts to boil to cook these Chena balls.

Cooking the Chena balls in the water ~

Boil sufficient water into a large wok or karahi or you may use any other container to do this. Once the water starts to boil drop the Chena balls slowly one by one into it. Immediately cover and cook these on high flame for between 7 to 9 minutes or until you see these have doubled in size and kind of float on them.

Within a few minutes these doubles in size.

Uncover and check. These look perfect and are ready to be transferred into a hot sugar syrup.

Lightly press to squeeze out some water and drop them into the hot syrup.

Preparing the sugar syrup for the Rasgullas ~

To prepare the sugar syrup for the Rasgullas, take 2 cups of water and add 1 cup of sugar to it. Mix to dissolve the sugar by keeping the flame low. Add a pinch of kesar (Safron) into it to add some flavors. Once the sugar has dissolved completely continue to boil for 5 minutes. Then turn the flame off and wait till you add the cooked Chena balls into it.

Adding the Chena Balls into the sugar syrup ~

Once Chena balls are cooked and look nice and soft. Squeeze these out immediately and then drop them into the hot sugar syrup.

Cook these balls into the syrup for about 2 to 3 minutes in low to medium flame.

Turn off the flame and lastly, add 2 teaspoons of Rose Water and mix. Cover and keep these aside until completely cooled. Keep them soaked in the syrup for more than 3 hours for best results.

Super tasty sponge Rangullas are all set to be enjoyed. Chill these up before enjoying them if you want.

Let’s check inside 🙂

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