Instant Rasgulla Recipe | घर पर बनाएं बाजार जैसा रसगुल्ला | Bengali rosogulla | 2 ingredient recipe | How to make sponge rasgulla with detailed video & picture recipe.
Rasgulla is mainly prepared by Indian Cottage cheese known as chenna . It is used in this genuine and traditional Bengali milk-based delicacy. It is noted for its creamy, spongy texture and sugar syrup sweetness. It is a simple dessert from Bengali cuisine that is eaten just after lunch or dinner. This is a classic Bengali dessert prepared with chenna and sugar. Chenna is created by curdling milk and then rolling it into small balls. These chenna balls are cooked until they are juicy, mushy, and spongy in sugar syrup. These juicy rasgulla’s are produced throughout the holiday season and are incredibly addictive and tasty.
It is a soft and sweet cardamom-flavored sugary syrup ball that melt-in-your-mouth. It is soft and spongy cheese balls. You cannot go wrong with this classic Bengali treat, which is simple to make. Rasgulla, or Rosogolla in the local dialect, is an Indian sweet dish that originated in Orissa. Like many other Indian sweet dish recipes, it requires three simple ingredients: simple sugar and lemon juice which are always readily available in every kitchen. Rasgulla is made using Indian cottage cheese, made with milk and lemon juice and then boiled in sugar syrup to add sweetness.
INGREDIENTS:
- Paneer – 200 grams
- Sooji (Semolina) – 1 tsp
- Corn Flour : 1 tsp
- Water : 3 cup
- Sugar : 1½ cup
- Cardamom : 3-4 pod
- Saffron for garnishing (Optional)
DIRECTIONS:
- Firstly, take 200 grams paneer in a large plate.
2. Start to mash the paneer for 5 minutes.
3. After 5 minutes, add 1 tsp sooji (semolina).
4. Add 1 tsp corn flour.
5. Mash the paneer till it turns out smooth texture without any grains of paneer.
6. It takes approx. 15 minutes to smoothen the paneer.
7. Pinch a small ball size paneer dough.
8. Now prepare small ball sized rasgulla.
9. Prepare all the rasgullas as shown in image and keep aside.
10. Cover and keep to prevent from drying.
11. Further take a large vessel and add 3 cup water.
12. Add 1½ cup sugar and mix.
13. Add 3-4 pod cardamom.
14. Stir and dissolve the sugar completely.
15. Now boil the water for 5 minutes on medium flame.
16. Drop the rolled paneer balls one by one into boiling sugar water.
17. Cover and boil for 10 minutes or until rasgulla doubles in size.
18. Do not open the lid while boiling, as the temperature will drop and rasgulla may fall flat.
19. Rasgullas are ready, now turn off the flame and let it cool down.
20. Sprinkle few strands of saffron (kesar) and enjoy Sponge rasgullas.
