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Spong rasgulla Recipe

traditional bengali milk-based dessert recipe made with chenna (paneer). it is known for its creamy and spongy texture with the sweetness of sugar syrup. Lets make it.

Prep time:
20mins

cook time:
30mins

serves:
17 pieces

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Milk 2 litre

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Water 5 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Cardamom 3 piece

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Lemon Juice 2 tbsp

Lemon Juice

Description

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Sugar 1 cup

Sugar

Description

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

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Kesar 2 pinch

Kesar

Description

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Details

Vegetarian

Level : Moderate

Cuisine : Bengali

Course : Dessert

Recipe Notes

1 you can alternatively use curd or vinegar.2 you can use the leftover milk water to make soup or knead the dough as they are very nutritious.3 Food colour or kesar is optional

Ingredients For Spong rasgulla Recipe

Milk 2 litre

Milk

Description

Milk is nothing but liquid secreted by the mammary glands of female mammals to feed their little ...

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Warm Water 5 cup

Water

Description

Water is transparent, odourless and tasteless liquid that is a constituent of rivers, lakes and o ...

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Green cardamom 3 piece

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Lemon juice 2 tbsp

Fresh Lemon Juice

Description

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

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Suger 1 cup

Sugar

Description

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

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Kesar strands 2 pinch

Saffron

Description

Saffron is a spice derived from the yellow stigma and style of flower saffron crocus. It is one o ...

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Methods

How to make Spong rasgulla Recipe

1. firstly, in a large vessel get milk to a boil stirring occasionally
2. once the milk comes to a boil, pour lemon juice and stir well
3. stir until the milk curdles keeping the flame on low to medium.
4. dont boil further once water separates completely
5. drain the curdled milk over a cloth-lined over a colander
6. squeeze off the water completely and carefully bcs its too hot your paneer is ready
7. Now rinse off the paneer with fresh water to remove sourness from lemon juice.
8. hang for 1 hour till the water is drained completely, yet remain the moisture.
9. Now start to mash the paneer for 5 minutes
10. mash the paneer till it turns out smooth texture without any grains left in it add food colour /kesar mix well
11. now prepare small ball with paneer and keep aside cover it to keep prevent from drying
12. in a large vessel take sugar , water cardamom stir and dissolve the sugar completely.
13. now boil the water for another 5 min. drop in rolled paneer balls one by one into boiling sugar water
14. cover them and boil for 10 min. or until rasgulla doubles in size
15. now drop into ice-cold water immediately, to prevent from shrinking in size
16. once cooled completely, take into a serving bowl and pour leftover sugar syrup on it
17. Now enjoy rasgulla chilled or as it is.