Easy Bengali Sponge Rasgulla Recipe video step by step instructions. Bengali Sponge Rasgulla is a dessert loved by everyone. Soft spongy balls filled with cold sugar syrup is one of the best desserts.
Bengali Sponge Rasgulla is made using Chhena or curdling milk, which solid milk without any water. To make Chhena add lemon juice or any juice containing citric acid or vinegar in the warm milk. While making Chhena always make sure that milk is warm and not boiling hot. If you will put lemon juice in the boiling hot milk the Chhena will become hard. To cool down the temperature of milk you can add one glass of normal water in one liter of milk or keep stirring the milk for 10 minutes after it has boiled.
To make soft Bengali Sponge Rasgulla make sure that there is no water present in Chhena. To do this squeeze the Chhena using a muslin cloth or keep some weight on the Chhena to remove water.
While making Bengali Sponge Rasgulla always use a wide utensil for cooking as the size gets doubled on cooking hence there should be enough space for the Rasgulla to swell.
While cooking the Rasgulla if you see some yellow substance on top don’t worry it is ghee from the excess of Chhena. You can easily remove it by adding some ice and it will freeze on top. You can then remove it by using a spoon.
While cooking you can also add flavors such as rose water, kewda essence, cardamom (elaichi) to fuse more flavors. But I like the Rasgulla plain with sugar syrup.
A good Rasgulla is one that is soft, spongy, must come to original shape when squeezed. Rasgulla should not be rubbery or chewy. To prevent this always curdle the milk when warm. If you curdle the milk boiling hot the Chhena will become hard and Rasgulla will become rubbery.
Below is the Bengali Sponge Rasgulla recipe in detail.
Easy Bengali Sponge Rasgulla Recipe
- 1 Litre Cow Milk You can use any other full cream milk, but cow milk results in sponge and soft Rasgulla.
- 1 Lemon Juice
- 1 tbsp Corn Flour
- 2 cup Sugar
- Making 'Chhena' from Milk
- Put the milk on high flame for boiling. Keep stirring the milk so that no cream is formed. Stirring the milk continuosly results in soft Chhena.
- After milk has boiled, remove it from stove and keep stirring for 10 minutes to cool down the temperature of the milk.
- Add the same amount of water as lemon juice in the lemon juice to dilute the concentration of citric acid. This results in soft Chhena.
- After 10 minutes when the milk is warm add lemon juice in small batches and mix the milk very lightly. Make sure to mix the milk very lightly otherwise Chhena will become hard.
- Keep stirring and adding lemon juice till all the water is separated from the milk.
- After all the water is separated strain the water using sieve and muslin cloth. Refer to the video instructions for more information.
- Wash the Chhena with cold water to remove the lemon smell.
- Remove excess water from Chhena by squeezing.
- Put some weight on Chhena for 15-20 minutes to remove excess water.
Making Bengali Sponge Rasgulla
- Take out the Chhena on a plate and mix well to get a smooth dough.
- Use the palm of your hands to mix it well. It may take 15-20 minutes of kneading to get a smooth dough.
- Check if you can make Chhena balls, if not knead the dough again. When you can make Chhena balls add cornflour for binding and mix well to get the dough.
- With this dough make small Chhena Balls. Always make small size balls because the size gets double on cooking. Make sure the balls are smooth and crack-free.
Cooking Bengali Sponge Rasgulla
- In a wide vessel add 2 cups of sugar with 5 cups of water. Boil the sugar and water mixture.
- After boiling lower the flame and add Chhena balls one by one. Do not use any utensils for mixing otherwise balls will break. Cook it for 8-10 minutes. After this cover it with a lid and cook for 10-12 minutes on low flame.
- Meanwhile on the other stove put some water for boiling. We will use this water in the Rasgulla to compensate for the reduced sugar syrup while cooking.
- After 10-12 minutes of cooking with lid covered, add the boiled water slowly. Cook for another 5-7 minutes.
- To check dip one Rasgulla in normal water. If it sinks then Rasgullas are ready, otherwise, cook more.
- Add some ice to the water and keep the Rasgullas in the refrigerator for 8-10 hours.
- Serve the cold mouthwatering Bengali Sponge Rasgulla.
- While making Chhena mix the milk very lightly.
- Always make small Chhena balls because the size gets doubled while cooking.
- Always use the wide vessel for cooking so as to give space for Rasgulla to swell.