Sponge Rasgulla Recipe Decoded

 

Ever failed at making Rasgulla? I have…my first attempt was a disaster. Not anymore….here’s the sponge rasgulla recipe decoded.

 

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

Rasgulla or Roshogolla (in Bengali) is a delicate sweet that is much loved all over India.

In this video, I share a detailed recipe that I have tried and tested myself. It includes how to make cottage cheese or chena, how to make sugar syrup, how to knead the chena and shaping the balls.

I have included detailed steps that may be easily followed.

 So when are you making it?

Click the link below for the video:

SPONGE RASGULLA RECIPE                Makes 16

Ingredients:

Cow’s /Full Fat Milk – 1 ½ liters

Synthetic Vinegar – 3 tbsp

All purpose flour – ½ tsp

Sugar – 1 cup

Water for syrup – 5 cups

Green Cardamom – 2 to 3

Rose petals(dry/fresh) – for garnish

 

Method:

1.    Mix together the vinegar and 3 tablespoons of water and keep aside.

2.    Boil the milk on low heat while stirring it continuously. Turn off the heat as soon as it comes to a boil. Add in the vinegar water mix a little at a time and then mix it well with the milk. Keep doing this till the milk splits into whey and solids.

3.    Drain the whey and reserve the cottage cheese.  Wash it with water. Hang the cheese in a cheese cloth for half an hour to drain.

4.    To make the syrup, pour the water into a large pan. Add in the sugar and the crushed cardamoms. Bring to a boil and turn off the heat.

5.    Crumble the cheese finely. Then knead it with the heel of your palm for 3 minutes or till it becomes smooth. Add in the flour and mix well.

6.    Divide the cheese into sixteen equal portions. Roll tightly into smooth balls. There should not be any cracks on the surface.

7.    Boil the syrup for 3 to 5 minutes. Drop in the balls. Cover and cook on high for 7 minutes.

8.    Flip them over and cover and cook for another 2 to 3 minutes.

9.    Drop the balls into a bowl of ice cold water. Let them cool down.  Transfer back into the syrup.

10. Serve chilled or warm garnished with the rose petals.

 

© Rinki’s Kitchen