Kolkata Famous Sponge Rasgulla/Rosogolla | How to make Kolkata Famous Sponge Rasgulla/Rosogolla

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ByMoumita Malla
Created on 13th Mar 2017
  • Kolkata Famous Sponge Rasgulla/Rosogolla, How to make Kolkata Famous Sponge Rasgulla/Rosogolla
Kolkata Famous Sponge Rasgulla/Rosogollaby Moumita Malla
  • Kolkata Famous Sponge Rasgulla/Rosogolla | How to make Kolkata Famous Sponge Rasgulla/Rosogolla (46 likes)

  • 3 reviews
    Rate It!
  • By Moumita Malla
    Created on 13th Mar 2017

About Kolkata Famous Sponge Rasgulla/Rosogolla

Rasgulla or Rasogolla(In Bengali) is a very popular sweet in West Bengal and Odissa.Though now itbis relished almost everywhere in India.Today I am going to share the recipe of soft and spongy Bengali rasgullas or rasigolla.

The delicious and mouthwatering Kolkata Famous Sponge Rasgulla/Rosogolla is a famous dish of West Bengal and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Kolkata Famous Sponge Rasgulla/Rosogolla is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Kolkata Famous Sponge Rasgulla/Rosogolla. Moumita Malla shared this Kolkata Famous Sponge Rasgulla/Rosogolla recipe which is perfect to serve for 5 people. The step by step process with pictures will help you to know how to make the delicious Kolkata Famous Sponge Rasgulla/Rosogolla. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Kolkata Famous Sponge Rasgulla/Rosogolla recipe at your home and surprise your family and friends.

  • Prep Time15mins
  • Cook Time30mins
  • Serves5People
Kolkata Famous Sponge Rasgulla/Rosogolla

Ingredients to make Kolkata Famous Sponge Rasgulla/Rosogolla

  • Milk-2 litres
  • Lemon juice-1 full lemon or vinegar-2 teaspoons (if required add more lemon juice or vinegar )
  • Sooji or semolina-1 teaspoon
  • Rose water-1/2 teaspoon
  • Water-5cups
  • Sugar-2.5 cups
  • Cardamom powder-1/2teaspoon

How to make Kolkata Famous Sponge Rasgulla/Rosogolla

  1. Take a heavy bottomed vessel,add milk.
  2. Bring it to boil and keep stirring to avoid burning of milk .
  3. Once the milk comes to boil,simmer the gas, start adding the lemon juice or vinegar and keep stirring (if required, add more lemon juice or vinegar)cook for few seconds until the milk solids gets separates from the whey .Switch off the heat.
  4. Pour this curdled milk to the already lined muslin cloth over stainer, squeeze out all the whey water then rinse chena or paneer or cottage cheese under the tap water as much as possible.
  5. Now hang the cloth covered chena or paneer with tao for 30 minutes.Then remove it from tap and and place a heavy weight on chena or paneer for another 30 minutes.It will help to squeeze more water from chena or paneer.
  6. After that,remove the cheesecloth from the chena or paneer.
  7. The chena or paneer should not have so much moisture no be too dry
  8. Take the paneer in a wider plate.
  9. Add 1 teaspoon soon I or rava or semolina,adding sooji or semolina helps to bind the mixture.
  10. First mix the sooji with cheng and then begin to knead for 5 minutes.
  11. Knead it well with your palms for 8-10 minutes to get smooth texture.
  12. Mix rose water ,knead it another 2 minutes well with your palms to get smooth texture.
  13. The kneading process is very important here,see the texture of chena after kneading
  14. Take small portion from chena and roll them between your palms to get a smooth tiny round shape ball.
  15. Prepare all rasgullas balls like way
  16. Prepare the sugar syrup following the recipe and drop the rasgulla, before adding the rasgulla balls, roll it again with your palms
  17. Cover the lid and cook for 25 minutes on medium flame.Put a heavy weight on lid
  18. When the syrup will start bubbling,switch off the heat.Your rasgullas are ready to serve.
  19. Rasgullas are ready

Reviews for Kolkata Famous Sponge Rasgulla/Rosogolla (3)

Nitya Tiwari18 days ago
Nice
Reply

Namrata Dwivedia month ago
great thanks
Reply

Mani Kaur5 months ago
love it
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