Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, soft spongy rasgulla recipe. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
A spongy rasgulla should be soft and light. In this post, i have mentioned below frequently asked questions (asked by readers in the comment section of this post) with tips and suggestions so that you can easily make spongy rasgulla recipe in your own kitchen. This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make.
Soft Spongy Rasgulla Recipe is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Soft Spongy Rasgulla Recipe is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook soft spongy rasgulla recipe using 6 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Soft Spongy Rasgulla Recipe:
- Take 300 ml fresh whole full fat milk
- Prepare 1 Cup sugar(1 Cup =250ml)
- Make ready 5 Cup water
- Make ready 1 tablespoon vinegar or lemon juice
- Take 2-3 cardamom pods
- Make ready 1 pinch safforn stands/kesar
These are melt-in-mouth soft paneer ball-shaped dumplings made of chena and then With this easy and quick rasgulla recipe, you can learn to make Sponge Rasgulla at home. Because this rasgulla recipe has all the important tips. Go grab Authentic Bengali Rasgulla Recipe here. Read on to pick up some top tips to make soft and spongy Rosogollas.
Instructions to make Soft Spongy Rasgulla Recipe:
- Add milk in a pan.Bring to boil it.(Please note Do not use tetra pack/skimmed milk/lowfat/pastuerized milk) Only fresh and full fat milk.
- Add 1 tablespoon vinegar or lemon juice.Keep stirring until the milk curdle.
- If doesn't add more vinegar or lemon juice and keep stirring.
- When you see the milk curdled completely,Switch off the flame.
- Place a colander over a bowl & line with a thin clean cloth.transfer curdled milk (chenna) on it.pour cold water this stop chenna will cooking further.
- Drain the chhenna (curlded milk).rinse the chhena in running water to remove acidic flavor.Tie the cloth.drain the water.squeeze it well to remove excess water.hang it atleast for 30minutes.
- Transfer chenna to a plate.Knead chenna well to make smooth dough atleast for 5 mins.
- Take small portion from dough and make the small balls
- For syrup,take a deep and wide pot(vessel).Add 1 cup sugar and 5 cup water,cardamom.stir it to dissolve the sugar and bring it to boil.
- Then add balls to syrup one after one gently.Cover it immediately
- Boil it for 5 minutes then stir the sryup without touching the balls.again cover it cook it for more 4 to 5 minutes on medium flame.Switch off the flame.Keep the lid closed.Do not open for 20 minutes otherwise they will shrink or fall flat.
- After 20 mins open the lid.The rasgullas will be double in size and sink in syrup.Allow to cool completely.Serve it chilled.If you desired garnish with saffron.
Some call it Rasgulla, Rasgulle I was wondering to post this " Rosogolla" recipe for long time. I used to miss the "Kolkatar Rosogolla" too much as I grown up by eating all those. Homemade soft and spongy Rasgulla (Cottage Cheese Dumplings) cooked in sugar syrup! Are you still looking for the last-minute Diwali sweet than look no more? Here is a tested and tried step by step tutorial to homemade Rasgulla recipe. how to make sponge rasgulla with step by step photo and video recipe. chenna based sweet is one of the common sweets made in bengali dessert which is known for its spongy and juicy texture. rasgulla is one such basic sweet which is made by curdling or spoiling.
So that’s going to wrap this up with this special food soft spongy rasgulla recipe recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
