BetterButter App

Recipes, Food Community & Kitchenwares

(8,719)
Download

For uploading your recipes please DOWNLOAD THE APP

Home / Videos / Homemade Super Spongy Rasgullas

622
11
4.8(5)
0

Homemade Super Spongy Rasgullas

Sep-09-2017
Zeenath Muhammad Amaanullah
30 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Homemade Super Spongy Rasgullas RECIPE

Melt in mouth spongy rasgullas made at home are a heavenly treat. This dessert is the most loved one of all in a country which is full of festivals, celebrations and various mithai. Spongy rasgullas are a not only a visual treat but also a treat to the tastebuds. Enjoy it chilled with lots of nuts on top. Relish this rich and flavourful dessert anytime you wish making it in the very own comfort of your homes. You will love it even more when you make it on your own and serve it to your family.

Recipe Tags

  • Veg
  • Easy
  • Others
  • West Bengal
  • Boiling
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. Full fat milk 2 litres
  2. vinegar 3 tbsp
  3. sugar 1 cup
  4. water 1 1/2 cups
  5. Slivered pistachios and almonds 4-5 tbsp

Instructions

  1. BRING THE MILK TO A ROLLING BOIL AT FIRST AND THEN ADD 3 TABLESPOONS OF VINEGAR.
  2. THE MILK WILL START CURDLING AS YOU CAN SEE.
  3. SWITCH OFF THE FLAME AND WAIT FOR A MINUTE OR TWO BEFORE STRAINING IT IN A COTTON CLOTH.
  4. POUR SOME ICE COLD WATER OR EVEN NORMAL TEMPERATURE WATER WHICH IS DONE TO BASICALLY REMOVE ANY TRACES OF VINEGAR.
  5. SEE HOW GOOD THE PANEER LOOKS.
  6. WRAP IT UP TIGHTLY AND EITHER HANG IT UP ON THE KITCHEN SINK TAP OR PLACE ANY WEIGHT ON IT FOR ABOUT 30 MINUTES.
  7. THIS IS DONE TO REMOVE ANY EXCESS WHEY FROM THE PANEER.
  8. AFTER 30 MINUTES, SPREAD IT ON THE KITCHEN COUNTER AND KNEAD IT INTO A SMOOTH DOUGH. IT TAKES ABOUT 5 TO 6 MINUTES.
  9. AFTER THAT, GREASE YOUR PALM A BIT AND ROLL OUT SMOOTH AND CRACK FREE BALLS OF EQUAL SIZE ABOUT 20 TO 22.
  10. AFTER MAKING ALL THE BALLS, ADD 1 CUP SUGAR AND 1 1/2 CUPS WATER TO A COOKER AND BOIL IT ON HIGH FLAME. NOW ADD THE RASGULLAS TO IT.
  11. CLOSE THE LID OF THE COOKER.
  12. PRESSURE COOK IT FOR 5 TO 6 WHISTLES ON HIGH FLAME.
  13. AFTER THE PRESSURE SETTLES, REMOVE THE LID OF THE COOKER.
  14. YUMMY AND SUPER SPONGY RASGULLAS ARE READY TO SERVE EITHER WARM OR CHILLED. GARNISH WITH LOTS OF SLIVERED PISTACHIOS AND ALMONDS.
  15. HOMEMADE SUPER SPONGY RASGULLAS LOOK GORGEOUS. AREN'T THEY?

Reviews (5)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Reeta Sharma
Jul-03-2018
Reeta Sharma   Jul-03-2018

Very nice .

Taskeen Farook Memon
Oct-05-2017
Taskeen Farook Memon   Oct-05-2017

Delicious if I want to make rasmalai so should I add in milk sugar syrup plz reply.

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE