Spongy Rasgullas Recipe

I tried the famous delicacy of Kolkata with a tinge of rose flavor. Enjoy your spongy rasgullas while cheering your favourite team Kolkata Knight Riders during IPL.

Prep time:
40mins

cook time:
30mins

serves:
4

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Sugar 200 grm

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Rose Syrup 1 teaspn

Rose Syrup

Description

Rose syrup is rose flavour syrup prepared by steeping the rose petals in sugar syrup. It is dark ...

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Lemon Juice 1.5 lemon

Lemon Juice

Description

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All Purpose Flour 1 tbspn

All Purpose Flour

Description

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Cow's Milk 1 litre

Cow's Milk

Description

Milk is generally liquid secreted by the mammary glands of female mammals to feed their ...

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Details

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : NA

Allergy Information

- Contains milk

Recipe Notes

While the milk is in cloth don't store it for more than 30 mins,it should not be completely dry. While making balls from the dough, there should be no cracks.

Ingredients For Spongy Rasgullas Recipe

Suger 200 grm

Sugar

Description

Sugar is a common sweetener made from juice of processed sugar beets and sugar cane or ...

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Rose syrup ( water) 1 teaspn

Rose Syrup

Description

Rose syrup is rose flavour syrup prepared by steeping the rose petals in sugar syrup. It is dark ...

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Lemon juice 1.5 lemon

Fresh Lemon Juice

Description

It is the liquid squeezed out of lemon. It has a citrusy and tangy taste.

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For pakwaan:- all purpose flour 1 tbspn

Refined Wheat Flour (Maida)

Description

It is a refined flour obtained from wheat which is finely milled without any bran, refined, and b ...

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Cow milk 1 litre

Cow's Milk

Description

Milk is generally liquid secreted by the mammary glands of female mammals to feed their ...

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Methods

How to make Spongy Rasgullas Recipe

1. Boil milk cool it for 5 minutes. Strain lemon juice in a strainer, then add equal quantity of water in a bowl , then keep on adding this lemon juice in the boiled milk in small small quantities. (Not all at once).
2. Place the cuddled milk in a fresh cloth and wash it twice. Then tie it tightly in the cloth like a potli form and drain all the water from it completely and leave it for 20-30 minutes. If required place something heavy on it to drain all the water.
3. After 20-30 minutes , transfer it in a fresh big plate and mash it with your palms for 5-10 minutes. Now add 1 tbsp maida or cornflour .Now again mash for 5 minutes with your palms. It will become a smooth dough now.
4. Now make 10-11 balls from the above dough.There should be no cracks in the balls.
5. For chashni - place a big utensil on high flame add 150 grms sugar and add water 6x of the sugar quantity. Heat it till 1 boil,then add 1 ball to the chashni,then wait 1 minute and add the 2nd ball ,then wait for 1 minute ,add the third ball. After a gap of 1-1 minute add all the balls.
6. Then cover the utensil with a lid then let it boil for 20-25 minutes. Flip it only 1 time in between, very softly otherwise your rasgullas can break. Your rasgullas will then puff and become enlarged.
7. Take a separate bowl, add ice cubes,and cold water half litre. Now immediately transfer the rasgullas into cold water.
8. Take a fresh pan, then add half of the chashni in which you boiled the rasgullas , add 50 grms sugar, 1 teaspn of rose syrup, boil for 5 minutes .Then let it cool.
9. After cooling the rasgulla in ice for 10 minutes transfer them to the later chashni now. Store in refrigerator.
10. Served after chilled. Your spongy rasgullas are ready to be served.