• Sweets / Desserts > Rasgulla-Easy spongy rasogolla-Bengali sweet-How to make-Step by step photos

Rasgulla-Easy spongy rasogolla-Bengali sweet-How to make-Step by step photos


Rasgulla


Cuisine Style: Bengal, India | Preparation & Cooking Time: 45 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, holi, pongal

Ingredients

  • Milk – 1 ltr
  • Lemon juice – 1.5 tbsp
  • Water – 1 cup
  • Brown Sugar- 1 to 1.5 cup
  • Semolina – 1 tbsp
  • Green cardamom - 3
  • Pistachio - 5

Preparation Method

  • Add milk in a broad pan let it boil.
  • When boiling, Squeeze lemon juice & gently mix.
  • Add more lemon drops if paneer not getting separated.
  • After adding lemon juice pale- yellow -green water and paneer get separated then cut off heat.
  • Then drain water in a filter (mesh filter).
  • Transfer paneer to soft cotton cloth close all the edges of cotton cloth, squeeze to drain excess water.
  • Wash it with running cold water [to remove the smell of lemon]
  • Then again squeeze to drain excess water
  • Make a stack of layers: 1. Large plate 2. Upside down vegetable filter 3. Paneer 4. About 1 KG weight and leave it for 30 min
  • Then crumble & knead it well with 1 tbsp of rava for 8 to 10 min
  • Make small smooth & soft lemon size balls out off the mixture
  • Heat pan add brown sugar & water let it melt then add green cardamom
  • Add prepared paneer balls gently, cover lid & let it cook for 10 min on medium flame
  • Every 3 min once remove lid & gently stir sugar syrup.
  • Once paneer balls doubled in size cut off heat, let it cool & refrigerate
  • Garnish with pistachio sliced serve

How to make Easy Spongy Rasgulla-Step by step photos

Heat broad pan add milk and let it boilHeat broad pan add milk and let it boil

When boiling add lemon juicehen boiling add lemon juice

Mix gently then add more lemon juiceMix gently then add more lemon juice

Water separating from milkWater separating from milk

Now you can see the paneer and green waterNow you can see the paneer and green water

Almost doneAlmost done

Now cut off heatNow cut off heat

Drain green waterDrain green water

Press gentlyPress gently

Transfer paneer to soft cotton clothTransfer paneer to soft cotton cloth

Now close all the edges of cotton clothNow close all the edges of cotton cloth

Squeeze to drain excess waterSqueeze to drain excess water

Wash paneer with cold water to remove lemon smellWash paneer with cold water to remove lemon smell

Place 1.Large plate upside down 2.vegetable filter 3.place paneer press gentlyLarge plate upside down vegetable filter place paneer press gently

Place weight, leave it for 30 minPlace weight, leave it for 30 min

Remove cotton clothRemove cotton cloth

Paneer is ready crumblePaneer is ready crumble

Knead it well atleast 8 minKnead it well atleast 8 to 10 min

Add 1tbsp rava samolina knead it well for another 2 minAdd 1tbsp rava samolina knead it well

Make smooth balls out of the mixtureMake smooth balls out of the mixture

Add brown sugar in a panAdd brown sugar in a pan

Add water let it meltAdd water let it melt

Add green cardamom or cardamom powderAdd green cardamom or cardamom powder

Add prepared spongy balls, let it boil on medium flameAdd prepared spongy balls, let it boil on medium flame

Cover lid & cook for 10 minCover lid & cook for 10 min

Every 3 min check and stir gentlyEvery 3 min check and stir gently

Check the ballsCheck the balls

Rasgullas are now ready and doubled in size now cut off heat, let it cool then refrigerate & serveRasgullas are now ready and doubled in size now cut off heat

Easy spongy bengali rasgullaEasy spongy bengali rasgulla

Rasgulla with brown sugarRasgulla with brown sugar

Spongy rasgulla texture insideSpongy rasgulla texture inside


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