Indian Desserts Gluten Free

How To Make Sponge Rasgulla At Home

Sponge Rasgulla Recipe

Sponge Rasgulla is a soft, spongy, and syrupy Indian dessert made from chenna (cottage cheese). This Bengali delicacy is light, delicious, and perfect for festive occasions or as a sweet treat.

Ingredients

For the Rasgulla:

  • 1 liter full-fat milk
  • 2 tablespoons lemon juice or vinegar
  • 1 cup sugar
  • 4 cups water
  • 1/4 teaspoon cardamom powder (optional)
  • Few saffron strands or rose water (optional, for flavor)

Instructions

Step 1: Prepare Chenna (Cottage Cheese)

  1. Heat the milk in a large pan over medium heat. Bring it to a boil.
  2. Once it starts boiling, reduce the heat to low and gradually add the lemon juice or vinegar while stirring.
  3. The milk will curdle, and the whey will separate. Turn off the heat immediately.
  4. Strain the curdled milk using a muslin cloth or cheesecloth placed over a colander.
  5. Rinse the chenna under cold water to remove the sour taste of the lemon juice or vinegar.
  6. Squeeze out excess water gently and hang the cloth for 30 minutes to drain further.

Step 2: Knead the Chenna

  1. Transfer the chenna to a clean surface or plate.
  2. Knead the chenna with the heel of your palm for 8-10 minutes until it becomes smooth and soft.
  3. Divide the dough into small, equal-sized balls (about 10-12), ensuring there are no cracks.

Step 3: Prepare the Sugar Syrup

  1. In a large, deep pan, combine sugar and water. Heat until the sugar dissolves completely.
  2. Add cardamom powder, saffron strands, or rose water if desired.
  3. Bring the syrup to a rolling boil.

Step 4: Cook the Rasgullas

  1. Gently drop the chenna balls into the boiling sugar syrup.
  2. Cover the pan with a lid and cook on medium heat for 15 minutes. Ensure the syrup is boiling continuously.
  3. The rasgullas will expand in size as they cook.
  4. Turn off the heat and let the rasgullas cool in the syrup.

Step 5: Chill and Serve

  1. Once cooled, transfer the rasgullas along with the syrup to a serving bowl.
  2. Refrigerate for 2-3 hours before serving for the best taste.

Tips for Perfect Sponge Rasgulla

  1. Soft Chenna: Knead the chenna well to ensure soft and spongy rasgullas.
  2. Consistent Boiling: Keep the sugar syrup boiling while cooking the rasgullas to help them expand properly.
  3. Water Content: Ensure the chenna is neither too dry nor too wet for the best results.
  4. Flavor Variations: Add rose water, saffron, or cardamom for a fragrant touch.

Nutrition Facts (Per Rasgulla)

  • Calories: 150 kcal
  • Protein: 3g
  • Carbohydrates: 30g
  • Fat: 3g
  • Fiber: 0g

Sponge Rasgulla are a timeless classic that never fails to impress. Enjoy this delightful dessert chilled for a perfect sweet ending to your meal!

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