Spongy Rasgulla is a popular bengali recipe. It is soft, spongy, full of sweetness. Rasgulla is made from paneer or chena balls kneaded well and cooked in sweet sugar syrup. Rasgulla is one such basic sweet which is made by curdling or spoiling milk and boiling in sugar water. The same process is made for other bengali sweets but this recipe is the basic chenna based sweet.
These soft sponge balls filled with sweet water are a treat to taste buds and initially originate from Bengali Cuisine. It is perfect for eating during fasting as they are made up of chenna, extracted from milk. This rasgulla recipe will give you soft, spongy and juicy rasgulla that are quick to make. It can be tried by anyone.
Tips fo make Chena : Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to coagulant. Once milk starts to coagulate stop adding lemon juice in milk. Strain the coagulated milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve. Pour coagulated milk on top of the cloth. All water will drain out in utensil kept beneath the sieve and chena will be left on the top. Pour 1-2 cup cold water on chena so that it becomes cool and the savory flavor of lemon juice gets washed away. Cover chena from all sides and squeeze rest of water. Soft chena is ready.
Spongy Rasgulla | Methi Matar Malai | Aloo Gobi | Pav Bhaji
Spongy Rasgulla
Ingredients
- 1 litre full fat milk wihtout malai
- 2 tablespoon lemon juice
- 500 gram sugar
- 1 tablespoon Semolina sooji
- 1 tablespoon rose water
- 1 tablespoon Cardamom elaichi powder
Instructions
- Boil milk in pan or kadai on low to medium flame.
- When the milk comes to boil, reduce the flame and add lemon juice. Stir it. If milk is not curdled add more lemon. In place of lemon you can use curd also.
- When milk is curdled, put off the flame
- Pour the curdled in to muslin cloth or sieve / strainer
- Rinse chenna very well in running water to cool down the chenna and also it reduced the flavour of lemon.
- Squeeze the extra water from chenna, put it under heavy weight for 10 minutes to squeeze the whole water.
- Remove from cloth or stainer in a bowl.
- Add 1 teaspoon all purpose flour. Mix well and start kneading while mashing it with palms of your hand. Go on keanding till chenna becomes greasy. It may take 10 to 12 minutes.
- knead to a smooth ball of chenna. Now pinch portions from the chenna and roll it make a mooth balls.
- Cover all balls with moist cloth.
- Take a large pan add sugar and 1 liter water.
- Stir it to dissolve the sugar. Now add 1 tablespoon milk to remove impurities of sugar and water. If there anything remove it.
- Now add 1 cup of sugar solution in a bowl. Also keep 1/2 cup in cup also.
- Remaining syrup – Put on flame and bring to boil.
- Put the rasgulla or ball gently in the sugar solution.
- cover with a lid and let the ragulla cook keeping flame to a medium or medium high.
- After 4-5 minutes add 1/4 cup syrup solution which was kept. shake the pan.
- Cover again and continue to cokk.
- After again 4-5 minute again add 1/4 cup of reserved syrup and cook for 2 minutes. so in total 10 minutes are required to cook. But it depends upon the pan also.
- Check rasgulla – Pinch a small portion of rasgulla with you finger. If the pressed portion come back to it shape, then rasgulla is cooked properly.
- Before servicing, put each rasgulla in a reserved sugar syrup, cover and keep aside.
- Add rose / kewra water or cardimum powder. Allow the rasgulla to soak for 30 minutes.
- Refrigerate them and serve later.
