Sponge Rasgulla

By Poonam Bachhav  |  27th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Photo of Sponge Rasgulla by Poonam Bachhav at BetterButter
Sponge Rasgullaby Poonam Bachhav
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Video for key ingredients

    About Sponge Rasgulla Recipe

    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, a deliciously amazing recipe to treat your family members. This recipe of Sponge Rasgulla by Poonam Bachhav will definitely help you in its preparation. Surprisingly the preparations for Sponge Rasgulla can be done within 30 minute. Isn't it interesting. Also, the time taken for cooking Sponge Rasgulla is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 10 people.A lot of times making Sponge Rasgulla can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Sponge Rasgulla is just too tempting. Cooking Sponge Rasgullaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Sponge Rasgulla is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Sponge Rasgulla from Better Butter.

    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 (2)

    Suparna Singh2 years ago

    I tried twice with cottage cheese but both the time it crumbled after 2mins. What could be the reason for this. Do I need to add something with paneer? Plz suggest

    Sri Lasya Addala3 years ago

    Superb rasgulla I love rasgulla

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