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Sponge rasgullas


1 Liter Milk ( Full cream )

3 ½ cups Water
Sugar : 1 ½ cups
3 tbsp lemon Juice

Few drops of rose essence

Nuts to garnish (Pistachio)

Method :

Bring milk to boil in a vessel. Once it comes to boil bring the flame to medium and add lemon juice and keep stirring it continuously till milk curdles properly. (while this process make sure you should not curdle milk a lot, else texture will be hard. Once you see all water is separated immediately remove the vessel from flame and you can also put the vessel in cold water to stop curdling process or immediately go to next step)

Strain the paneer in muslin cloth.

Wash paneer (chenna) under running fresh cold water to remove the sourness of lemon.

Make sure the sourness is completely gone.

Now bring together the edges of cloth and tight it hard to squeeze the excess water from paneer.

Hang the cloth for around 30 minutes.

After 30 minutes take out the paneer in a bowl. It will be of crumble texture.

Knead the paneer properly for around 10 minutes to get a smooth and soft dough.

Now start making small balls (make them small as they will get double in size ) of the paneer of equal size.

Make sure there are no cracks in balls. They should be smooth.

Now bring water and sugar to boil in a big vessel. When sugar gets dissolved , add rose essence . Bring the heat to medium and add rasgulla balls to it. Make sure your vessel is big enough as rasgulla's will get fluffy.

Cover the vessel with lid and let it cook for around 15 minutes.

Remove the vessel from flame and let it cool. Serve it chilled and garnish with nuts.

Same rasgulla is used in rasmalai and cheese dumplings in custard.

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