Spongy Bengali rasgulla recipe / Rasgulla recipe with stepwise photos / Risk-free rasgulla recipe / Bengali spongy Rasgulla / Sweet, juicy, sponge rasgulla / Rasgulla recipe / Easy rasgulla recipe
Rasgulla


  It’s a question that when this beautiful, sweet, white bolls are being invented, some theories claim that are invented first in Odisha and some claims that are invented in Bengal. Rasgulla is most loved Bengali sweets, it is also a base of many Bengali sweets like rasmalai, rajbhog etc. Rasgullas are generally served cooled but in some parts of Odisha it has been served hot also.
           Here I am sharing the recipe of Bengali spongy rasgulla, Making rasgulla at home is still not so common, it’s a tricky and quite difficult to get perfect rasgullas in the first trial, as I also tried them to get the perfection, but now it’s quite easy for me after several trial and error sessions.
         In this recipe, I tried to give as much possible tips and tricks so that one can make rasgullas easily and perfectly.


 Rasgulla recipe

Preparation Time: 20-25 minute
Cooking Time: 15-20 minutes
Course: Dessert
Yield: 18-20 Rasgullas
Author: Anishwarita

Ingredients 
Milk: 1 liter or 4 cups
Vinegar: 2-3 tbsp. or 1 tsp. citric acid dissolved in 3-4 tbsp. water
Semolina: 1 tsp. 
Ground sugar: 2 tbsp.
Sugar: 300 gms. or 1.25 cups
Water: 1 liter or 4 cups


Method

1 Take one-liter whole milk in a pan and keep it to boil on medium flame, let the milk come to a boil, turn off the heat.
2 Start adding vinegar or citric acid water a little at a time. Stir in between, if the milk not curdled completely then add more vinegar or citric acid water till milk completely curdled and you see green whey water and milk solids separate. 
3 Line a muslin or cotton cloth over a strainer.  
4 Now pour the curdled milk into a lined muslin cloth on a strainer or bowl.
5 Now rinse the paneer in running tap water, squeeze the muslin cloth very well so that excess water drained out.
6 Place a heavy weight on paneer for about 10 minutes.
7 Now transfer paneer to a mixer jar and just run the mixer for 30 seconds or knead the dough with your hands.
8 Now shift the paneer to a plate, add Sugar and semolina and knead for 1-2 minutes.
9 Divide the paneer dough into equal portion and make rasgulla bolls.
10 Now in a pressure cooker take about 1 liter of water, add about 300 gms of sugar and bring it to a boil on high flame, when sugar syrup starts boiling then add rasgulla bolls one by one.
11 Cover the lid and cook till one whistle, after one whistle lower the heat and cook for 5 minutes.
(It’s good if you use a timer of five minutes to turn off the flame)
12 Turn off the flame and let it be cool for about 1-2 hour.
15 Keep the rasgulla in the refrigerator and serve cool.

 Notes:-
  • You can curdle milk with lime juice, vinegar, dissolved citric acid, fresh curd and why water (water of curdled milk)
  • In case of lime juice, vinegar, citric acid water you have to wash the paneer very well. 
  • If you curdle with curd or why water its quite safe and you do not need to wash paneer, but it takes little more time to curdle and you need to turn on flame while you start adding curd or whey water.
  • if you want to prepare rasgulla for fasting then do not add semolina and powdered sugar.
  • rasgulla need plenty of water and space while cooking. 
  • If paneer dough is loose and hard to make rasgullas then you can add 1/2 to 1 tsp. more semolina, knead for 2 minutes and make rasgullas




Rasgulla recipe with Step by step photos

Take one-liter whole milk in a pan and keep it to boil on medium flame, let the milk come to a boil.

Start adding vinegar or citric acid water a little at a time. Stir in between, if the milk not curdled completely then add more vinegar or citric acid water till milk completely curdled and when you see green whey water and milk solids separate.
                
Line a muslin or cotton cloth over a strainer and a bowl.

Now pour the curdled milk into lined muslin cloth on a strainer or bowl and rinse the paneer in running tap water, squeeze the muslin cloth very well so that excess water drained out.

  Place the heavyweight on paneer for about 10 minutes.

  Prepared paneer after 10 minutes.

Now transfer paneer to a mixer jar and just run the mixer for 30 seconds or knead the dough with your hands.

Smooth and creamy paneer.

   Now shift the paneer to a plate, add Sugar and semolina, knead for 1-2 minutes. 

Divide the paneer dough into equal portion and make rasgulla bolls. (If paneer dough is loose and hard to make rasgullas then you can add 1/2 to 1 tsp. more semolina, knead for 2 minutes and make rasgullas)

 
 Prepared rasgulla bolls.

   Now in cooker take about 1 liter of water, add about 300 gms of sugar and bring it to a boil on high flame.
  
When sugar syrup starts boiling then add rasgulla bolls one by one, Cover the lid and cook till one whistle after one whistle lower the heat and cook for 5 minutes.
(its good if you use a timer of five minutes to turn off the flame)
Turn off the flame and let it be cool for about 1-2 hour.

Cooked rasgullas.

 



















Sweet, spongy, tempting rasgulla.
Keep the rasgulla in the refrigerator and serve cool.






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