Spongy Rasgulla | How to make Spongy Rasgulla

3.0 from 2 reviews
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By Neeru Gupta
Created on 10th Jul 2017
  • Spongy Rasgulla, How to make Spongy Rasgulla
Spongy Rasgullaby Neeru Gupta
  • Spongy Rasgulla | How to make Spongy Rasgulla (4 likes)

  • 2 reviews
    Rate It!
  • By Neeru Gupta
    Created on 10th Jul 2017

About Spongy Rasgulla

It's very yummy.

Spongy Rasgulla is a delicious dish which is enjoyed by the people of every age group. The recipe by Neeru Gupta teaches how to make Spongy Rasgulla step by step in detail. This makes it easy to cook Spongy Rasgulla in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Spongy Rasgulla at home. This amazing and mouthwatering Spongy Rasgulla takes 30 minutes for the preparation and 60 minutes for cooking. The aroma of this Spongy Rasgulla is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Spongy Rasgulla is a good option for you. The flavour of Spongy Rasgulla is palatable and you will enjoy each and every bite of this. Try this Spongy Rasgulla and impress your family and friends.

  • Prep Time30mins
  • Cook Time60mins
  • Serves6People
Spongy Rasgulla

Ingredients to make Spongy Rasgulla

  • 1litre Milk
  • 450 grams sugar
  • lemon juice of two lemons
  • 1 glass water
  • 10-15 saffron strands

How to make Spongy Rasgulla

  1. Boil the milk in a pan.
  2. Then add 1/2 cup water in it (for soft chenna).
  3. Add the lemon juice stir well.
  4. Take a strainer, cover it with a cotton cloth.
  5. Put the curled milk in the strainer.
  6. Wash the chenna 4-5 times with water.
  7. Now hang it for 30 minutes to drain out water.
  8. In a cooker add water and sugar, allow the sugar to melt on high flame.
  9. While the sugar syrup is boiled, reduce the flame and add saffron.
  10. To make Rasgulla -
  11. Knead the chenna very well at least for 15 minutes.
  12. Now make 6 equal size small balls for chenna.
  13. While the sugar syrup is boiled put the balls into the sugar syrup.
  14. Cover the cooker. After one whistle reduce the flame for 15 mintues.
  15. After 15 minutes switch off the flame .
  16. Our spongy Rasgulla is ready to serve.

Reviews for Spongy Rasgulla (2)

Gargi Gulati2 months ago
nice! Wish there were more pictures showing the method as weell
Reply

Amrisha Vohra3 months ago
nice recipes...
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