Rasgulla Recipe : In today’s article, we have brought you the recipe for spongy rasgulla, which you can prepare very easily with the ingredients present in your home. With curdled milk and light ingredients, rasgulla can be prepared very easily at home.
If you also want to make a spongy sweet for a special function, then the recipe given in this article will be very useful for you. If you make this recipe by following the tips given in this recipe, then very spongy rasgullas will be prepared. You can use this rasgulla in any function, like a birthday party.
So, let’s quickly see what ingredients we need to make spongy Rasgullas.
Ingredients required to make Rasgullas:
- Milk—1 liter (full cream)
- Lemon juice—2 tablespoons (or vinegar)
- Cold water—1 cup
- Sugar—1.5 cups
- Water—4 cups
- Cardamom powder—1/4 teaspoon (optional)
- Rose water or kewra water—1/2 tsp (optional)
How to Make Rasgulla:
Boil the milk. When it boils, reduce the heat and add lemon juice slowly. As soon as the milk curdles and the water separates, turn off the heat. Strain it with a cotton cloth or muslin cloth and wash it with cold water to remove the sourness of lemon. Drain the excess water by hanging it for 30 minutes.
Take the chenna in a plate and knead it with the palm for 8-10 minutes. When it becomes smooth and without cracks, make 10-12 balls. Mix 4 cups of water and 1.5 cups of sugar in a large vessel. Let it boil. You can add cardamom powder and rose water if you want. Add the prepared chenna balls to the syrup. Cover it and cook on medium flame for 12-15 minutes.
The balls will double in size. Switch off the gas and let it cool. The chenna should be neither too dry nor too wet. The syrup should be boiling before adding the balls in it. It is better to cook it in an open pan instead of a pressure cooker.