Spongy Rasgulla | How to make Spongy Rasgulla

2 reviews
Rate It!
ByNeeru 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 and yummilicious dish which is one of the popular dish of West Bengal. SPONGY RASGULLA is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style SPONGY RASGULLA is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 30 minute and it takes 60 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect SPONGY RASGULLA. It is an amazing dish which is perfectly appropriate for any occasion. SPONGY RASGULLA is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking SPONGY RASGULLA is an art and while preparing this dish you can feel the aroma of this delicious SPONGY RASGULLA. Surprise your family and friends by preparing this hotel style SPONGY RASGULLA at your home.

  • 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 Gulati5 hours ago
nice! Wish there were more pictures showing the method as weell

Amrisha Vohraa month ago
nice recipes...