Sponge Rasgulla | How to make Sponge Rasgulla

14 reviews
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ByPoonam Bachhav
Created on 27th Nov 2015
  • Sponge Rasgulla, How to make Sponge Rasgulla
Sponge Rasgullaby Poonam Bachhav
  • Sponge Rasgulla | How to make Sponge Rasgulla (179 likes)

  • 14 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 27th Nov 2015

About Sponge Rasgulla

A spongy syrupy dessert made from chenna (cottage cheese). These soft and spongy white balls are drenched in chilled sugar syrup and can make any mouth water. This recipe gave me the perfect Bengali Sponge Rasgulla. Make sure you use whole Cow milk for making Rasgullas and for soft chenna, use curd or left out whey. If using lemon juice, add lemon juice in lukewarm water and use it. 1 liter milk will give you approximately 17-19 Rasgullas of medium size.

Sponge Rasgulla is a delicious and yummilicious dish which is one of the popular dish of West Bengal. Sponge 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 Sponge 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 30 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 Sponge Rasgulla. It is an amazing dish which is perfectly appropriate for any occasion. Sponge 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 Sponge Rasgulla is an art and while preparing this dish you can feel the aroma of this delicious Sponge Rasgulla. Surprise your family and friends by preparing this hotel style Sponge Rasgulla at your home.

  • Prep Time30mins
  • Cook Time30mins
  • Serves10People

Video for key ingredients

  • How to make Chenna

Sponge Rasgulla

Ingredients to make Sponge Rasgulla

  • Milk - 1 Liter
  • Sugar - 2 cups
  • Curd 4-5 tsp
  • Lemon juice - 2 tbsp
  • few drops of rose essence
  • Kewda water
  • A pinch of Cardamom powder (optional)
  • 8-10 Ice cubes or cold water

How to make Sponge Rasgulla

  1. Boil the milk, keep stirring. Turn off the gas and add in the curd. Keep stirring as the milk curdles and add in a few ice cubes. Strain through a muslin or cheesecloth. Wash the chenna under running water. Squeeze out the excess water and hang it for 30 minutes.
  2. In a deep pot, add 10 cups of water and 2 cups of sugar. Add 2 drops of rose essence or kewada water or cardamom powder at this stage. Turn on the gas. Add 1 tsp milk into the syrup, this will form scum that floats up which can be removed with a strainer. Take the chenna out from the cheesecloth, it should become dry but a little moist. Knead this until there are no lumps.
  3. Make smooth round balls of 1 inch diameter. (Add 1 tsp of unroasted semolina to helps bind this mixture - Optional).
  4. Once the syrup starts boiling, add the balls into it and cover it with a lid. Add only 6-7 balls at a time, as they double up their size, there should be enough space for them to swim in the syrup to ensure they do not lose their shape.
  5. Keep it on a medium to high flame as the water should be continuously and vigorously boiling .Set the timer for 15 minutes. Open the lid after 5 minutes and stir the rasgullas carefully.
  6. You will notice that the rasgullas have expanded and are almost double their size. Cover it and repeat after 10 minutes. Transfer the rasgullas in a bowl after 15 minutes with a good amount of syrup and wait for 7-8 hours before serving it.
  7. As the rasgullas will need this time to hold their shape and the flavors get infused in them well. Serve these chilled.

Reviews for Sponge Rasgulla (14)

Sri Lasya Addala8 months ago
Superb rasgulla I love rasgulla
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Veena Kaliaa year ago
very nice
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Priyanka Umrigara year ago
i ll try thanku
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Renusoni2702@gmail.com Renua year ago
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tripti singh gautama year ago
i'll try
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Sukhdip Kaura year ago
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Vvarsha Thakkara year ago
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Chetana Nathwania year ago
for Rasgulla cow milk better or full cream milk ?
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Deepika Sareena year ago
hi tried this recipe but my rasgulla were not very spongy. though they were soft and increase in size. I kneded dough for 2-3 min as my qty was less but I did till my plate got greasy. can u tell what cud be reason. shd I try with baking soda?
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Pramila Nalwayaa year ago
Really very well explained.I tried rasgulla many times but they became slightly hard..will try according to ur recipe.
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dr padmavathy naidu2 years ago
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Bhoomi Thakker2 years ago
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Lipika Shah2 years ago
Very well explained. Thanks so much for sharing
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Rohini Pagar-Jadhav2 years ago
Looks really delicious.explained in very easy steps.
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