Rasgulla recipe | Perfect sponge bengali rasgulla recipe | chenna rasgulla

Rasgulla recipe | Perfect sponge bengali rasgulla recipe | chenna rasgulla | Devi Tasty Recipes

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#Rasgulla is a #BengaliSweet recipe. This sweet is famous in all over India. We can prepare this sweet very quickly but we need to follow some techniques to get soft and #SpongyRasgullas. Lets jump to the recipe...
*Timecodes*
0:00 - Intro on how to make spongy rasgulla
0:18 - How to make rasgulla recipe
0:30 - How to curdle milk
0:50 - How to make chenna for rasgulla
1:54 - How to make bengali rasgulla recipe
4:45 - Conclusion
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Ingredients:
#Water - 6 cups
#Vinegar - 2 tbspns
#Milk - 1 litre
#Sugar - 1 cup
#Cardamoms - 3
Ice cold water
Procedure:
1) Take Water-1 cup into a small mixing bowl and add Vinegar-2 tbspns to water and keep aside. We will use this to curdle the milk.
2) Take Milk- 1 litre into a big bowl and boil on medium to high heat. Boil for 5 mins. keep stirring. Add prepared vinegar and water and mix well. Milk will curdle. Drain the curdled milk and immediately pour water and wash to remove vinegar sourness. Be careful it is very hot. Squeeze out the water and transfer to a plate or hang till water is drained. Chenna is ready.
3) Take the chenna and mash it with fingers. It should be soft, rubbery, crumble and grainy. Knead lightly with palm for 5 mins and make small ball sized rasgulla's. They should be round and crack free. Cover with wet cloth and keep aside.
4) Take Sugar-1 cup and Water-5 cups into a bowl and heat it till the sugar is dissolved. Boil water on high flame and add cardamoms-3 and drop prepared paneer/chenna balls.
5) Cover and cook for 5 mins on medium to high flame. Gently stir. Cover again and boil for 5 mins.
6) Boil for 5 mins without lid till rasgulla's are puffed up.
7) Take the rasgulla's and put them into ice cold water and bring down to normal temperature.
8) Rasgulla's are ready to serve. Take rasgulla's into serving bowl and pour cooled sugar syrup.
Enjoy soft and spongy RASGULLA
Tips:
- Take only full fat milk.
- You can add one of these i.e; Vinegar/curd/lemon juice to curdle the milk
- Once it starts curdling then off the flame.
- Stir continuously until curdling completes and shift to white cloth and drain water.
- You can hang to a tap to drain whole water.
- You can also squeeze out the water. Do not over squeeze. It should have some water moisture but should not drip water.
- Knead lightly. Do not put lot of pressure. After kneading for 5 minutes, it will form as a dough.
- Make small size balls because after boiling in sugar syrup they will double in size.
- Take deep heavy bottom wide pot for sugar syrup.
- After rasgulla's doubling the size while boiling, immediately shift to ice cold water to retain its shape.
- Boil sugar water for 5 minutes and then turn off the flame and then add rasgulla's.
- You can serve chill by keeping them in fridge.
Please let me know if you have any questions or suggestions in the comments section. Please like, share, comment and subscribe to my channel. Happy cooking.
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