Bangoli Rasogulla | How to make Bangoli Rasogulla

By Shikha Gupta  |  27th Apr 2016  |  
4.5 from 2 reviews Rate It!
  • Bangoli  Rasogulla, How to make Bangoli  Rasogulla
Bangoli Rasogullaby Shikha Gupta
  • Prep Time

    35

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

107

2





About Bangoli Rasogulla

When the Bengal name comes how can we forget it's the very famous sweet dish rasogulla.

Bangoli Rasogulla, a deliciously finger licking recipe to treat your family and friends. This recipe of Bangoli Rasogulla by Shikha Gupta will definitely help you in its preparation. The Bangoli Rasogulla can be prepared within 35 minutes. The time taken for cooking Bangoli Rasogulla is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Bangoli Rasogulla step by step. The detailed explanation makes Bangoli Rasogulla so simple and easy that even beginners can try it out. The recipe for Bangoli Rasogulla can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Bangoli Rasogulla from BetterButter.

Bangoli Rasogulla

Ingredients to make Bangoli Rasogulla

  • For chena:
  • 2 litres milk
  • 2 tbsp lemon juice + 2 tbsp water
  • For the sugar syrup:
  • 2 cups sugar
  • 6-7 cups of water
  • Kesar
  • Cardamom powder

How to make Bangoli Rasogulla

  1. First boil the milk, add the lemon juice and water mixture.
  2. When the milk curdles or separates, strain it.
  3. Pour water on it and the lemon sourness will go.
  4. Keep it in a muslin cloth and hang it for 30 minutes.
  5. When the water comes out completely from the paneer, knead it until it becomes smooth.
  6. Make soft balls out of it without cracks. Now add the sugar, water and cardamom powder in a cooker and make the sugar syrup.
  7. Let it boil. Add the paneer balls and boil it for at least 15 minutes. It will double in size.
  8. Keep it out and garnish it with kesar.

My Tip:

If you like it more sweet, you can add 1 more cup of sugar as I have used 2 cups of sugar. To test a rasogulla, take one rasogulla out and keep it in a glass of water, if it sinks it's done.

Reviews for Bangoli Rasogulla (2)

Ruchita Gupta4 days ago

I dint get spongy rasogulla.i used 1/2of spoon maida for making balls.
Reply

Shilpi Dutta year ago

Madam, it is Bengali not Bangoli !!
Reply

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