Soft Spongy Rasgulla Recipe
Soft Spongy Rasgulla Recipe

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soft spongy rasgulla recipe. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

This rasgulla recipe will give you soft, spongy & juicy rasgulla that are quick to make. It can be tried even by beginners. Rasgulla is a milk based sweet made by curdling milk, draining the whey and kneading the milk solids to make balls.

Soft Spongy Rasgulla Recipe is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Soft Spongy Rasgulla Recipe is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have soft spongy rasgulla recipe using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Soft Spongy Rasgulla Recipe:
  1. Take 300 ml fresh whole full fat milk
  2. Make ready 1 Cup sugar(1 Cup =250ml)
  3. Make ready 5 Cup water
  4. Get 1 tablespoon vinegar or lemon juice
  5. Make ready 2-3 cardamom pods
  6. Prepare 1 pinch safforn stands/kesar

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. 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.

Steps to make Soft Spongy Rasgulla Recipe:
  1. 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.
  2. Add 1 tablespoon vinegar or lemon juice.Keep stirring until the milk curdle.
  3. If doesn't add more vinegar or lemon juice and keep stirring.
  4. When you see the milk curdled completely,Switch off the flame.
  5. 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.
  6. 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.
  7. Transfer chenna to a plate.Knead chenna well to make smooth dough atleast for 5 mins.
  8. Take small portion from dough and make the small balls
  9. 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.
  10. Then add balls to syrup one after one gently.Cover it immediately
  11. 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.
  12. 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.

Soft chenna results in a soft and spongier rasgullas. And also the consistency of sugar is also important. Please follow my measurements so you Thankyou for the lovely rasgulla recipe…truely awesome. First time it wasnt good but after i followed your recipe i suceessfully made spongy. This rasgulla recipe is a foolproof recipe that is nearly impossible to mess up.

So that is going to wrap this up for this exceptional food soft spongy rasgulla recipe recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!