Sponge Rasgulla | How to make Sponge Rasgulla

4.3 from 4 reviews
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By Parul Bansal
Created on 8th Mar 2017
  • Sponge Rasgulla, How to make Sponge Rasgulla
Sponge Rasgullaby Parul Bansal
  • Sponge Rasgulla | How to make Sponge Rasgulla (11 likes)

  • 4 reviews
    Rate It!
  • By Parul Bansal
    Created on 8th Mar 2017

About Sponge Rasgulla

Sponge Rasgulla is one of the famous Indian sweet. Here is my recipe of super soft rasgulla that look like store bought.

Sponge Rasgulla is a popular aromatic and delicious dish. You can try making this amazing Sponge Rasgulla in your kitchen. This recipe requires 55 minutes for preparation and 15 minutes to cook. The Sponge Rasgulla by Parul Bansal has detailed steps with pictures so you can easily learn how to cook Sponge Rasgulla at home without any difficulty. Sponge Rasgulla is enjoyed by everyone and can be served on special occasions. The flavours of the Sponge Rasgulla would satiate your taste buds. You must try making Sponge Rasgulla this weekend. Share your Sponge Rasgulla cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Parul Bansal for inputs. In case you have any queries for Sponge Rasgulla you can comment on the recipe page to connect with the Parul Bansal. You can also rate the Sponge Rasgulla and give feedback.

  • Prep Time55mins
  • Cook Time15mins
  • Serves8People
Sponge Rasgulla

Ingredients to make Sponge Rasgulla

  • Milk- 1/2 liters
  • Sugar-200 grams
  • Lemon-1
  • Semolina- 1 teaspoon
  • Baking soda- 1 pinch

How to make Sponge Rasgulla

  1. Take a pan, boil milk and switch off the flame. Let the milk cool down for five minutes.
  2. Now add squeezed lemon to a little water and add to milk, and stir constantly.Now chenna will be separated from milk. Pour it on a muslin cloth, squeeze to remove extra water and put this chenna under a heavy weight for 35 minutes.now chenna is ready
  3. Add semolina and baking soda and one teaspoon sugar in chenna and put this chenna in blender and run it for one minute
  4. Chenna will be soft
  5. Now take chenna in a plate and knead for five minutes.
  6. Now divide chenna in eight equal parts and make smooth balls
  7. Take six cup water in a big pan, add one cup sugar in it and when water starts boiling drop chenna balls one by one and cover the pan with lid, boil chenna balls for 12 minutes on high flame.
  8. Immediately shift chenna balls in water of normal temperature(this is the secret of super soft rasgulla. If you leave rasgulla in hot syrup they will be tight). Now make another sugar syrup with left over sugar.(this sugar syrup will be little thick.)
  9. Cool down this sugar syrup and after cooling add rasgulla in it and serve after 12 hours
My Tip: Take cow milk if possible. Always boil milk a day before and remove cream ( malai) and use this milk next day for rasgulla

Reviews for Sponge Rasgulla (4)

Bhavna Mittal7 months ago
Which milk you have used? Cow's milk or Regular
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Swati Mookherjee7 months ago
great.. how much time will need to keep the rosogolla in normal water?
Reply

Anu Lahar7 months ago
Wao
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palshigupta 7 months ago
Thanks parul for the tip to shift balls in normal water.
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