SPONGE RASGULLA RECIPE | BENGALI RASGULLA | HOW TO MAKE YUMMI RASGULLA

No Indian meal has finished without delicious desserts. Rasgulla  is a sweet Indian dessert recipe. It basically belongs to Indian state kolkata. It is a preparation of round soft balls of instant paneer which is deeped into sugar syrup. There is some added flavor of cardamom and saffron which gives a unique taste to it. Let's check the necessary Ingredients and step by step method of cooking this recipe--


Video Description Of Rasgulla Recipe:





Ingredients Of Rasgulla Recipe:


Milk 1 litre, Sugar 1 and 1/2 cup, 
Water 3 cup, Saffron , Cardamom, Lemon 1/4 cup,
All purpose flour 1 tbsp

Method Of Cooking Rasgulla Step By Step: 

Step One: Boil 1 liter milk into a pan.

Step Two: As milk comes to a boil simmer the flame.

Step Three: Now take a lemon and squeeze it into a glass. Take lemon juice 1/4 th glass. Add this juice to boiling milk and stir it.

Step Four: Now milk starts getting curdled. Chena will get separated.

Step Five: Now take a wet muslin cloth. Now put this cloth into a bowl and strain the milk so that water and chena gets separated.

Step Six: Now tie a knot into this cloth. Now squeeze all the water from it and hang it somewhere for half an hour so that remaining water also drain out from the chena.
 
Step Seven: Now its time to prepare sugar syrup. For this heat a pan and add 3 cups of water into it.

Step Eight: Add 1 and 1/2 cups of water into it. Add some saffron and green cardamom for flavor.

Step Nine: Let it boil.


Step Ten: After half an hour open the knot and put the chena in a plate and press it with your hand until it gets soft.

Step Eleven: Now add 1 tbsp all purpose flour into it and press again for 5 to 7 minute.

Step Twelve: Now make some balls out of this chena. Size can be like a small lemon sized.

Step Thirteen: Now add this balls into our boiling sugar syrup. close the lid and cook it in high flame for 10 minutes. After 10 minutes you can see its size gets doubled.

Step Fourteen: Now after 10 minutes simmer the flame and cook it for another 20 minutes . Now turn off the flame. Rest it for 4 hours.

Step Fifteen: After four hours rasgulla is ready to eat. 

It is a delicious dessert recipe which can be served to your guests at anytime or it can be served after luch or dinner as well.





NB:
1. After making Rasgulla it is necessary to rest it for 4 hours atleast. This is because it lets the sugar syrup to enter into the rasgulla and makes it soft.


2. I have used here lemon juice. Instead of lemon juice vinegar can also be used to curdle the milk.


3. The Idea behind using muslin cloth is it can drain out water from the curdled milk very easily.