Sponge Rasgulla | How to make Sponge Rasgulla

4 reviews
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ByParul Bansal
Created on 8th Mar 2017
  • Sponge Rasgulla, How to make Sponge Rasgulla
Sponge Rasgullaby Parul Bansal
  • Sponge Rasgulla | How to make Sponge Rasgulla (10 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 delicious dish which is liked by the people of every age group. Sponge Rasgulla by Parul Bansal is a step by step process by which you can learn how to make Sponge Rasgulla at your home. It is an easy recipe which is best to understand for the beginners. Sponge Rasgulla is a dish which comes from West Bengal cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 8 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Sponge Rasgulla takes 55 minute for the preparation and 15 minute for cooking. The aroma of this Sponge Rasgulla make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Sponge Rasgulla will be the best option for you. The flavor of Sponge Rasgulla is unforgettable and you will enjoy each and every bite of this. Try this Sponge Rasgulla at your weekends and impress your family and friends.

  • 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 Mittal5 months ago
Which milk you have used? Cow's milk or Regular

Swati Mookherjee5 months ago
great.. how much time will need to keep the rosogolla in normal water?

Anu Lahar5 months ago

shilpa 5 months ago
Thanks parul for the tip to shift balls in normal water.