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

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 boil

When boiling add lemon juice

Mix gently then add more lemon juice

Water separating from milk

Now you can see the paneer and green water

Almost done

Now cut off heat

Drain green water

Press gently

Transfer paneer to soft cotton cloth

Now close all the edges of cotton cloth

Squeeze to drain excess water

Wash paneer with cold water to remove lemon smell

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

Place weight, leave it for 30 min

Remove cotton cloth

Paneer is ready crumble

Knead it well atleast 8 min

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

Make smooth balls out of the mixture

Add brown sugar in a pan

Add water let it melt

Add green cardamom or cardamom powder

Add prepared spongy balls, let it boil on medium flame

Cover lid & cook for 10 min

Every 3 min check and stir gently

Check the balls

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

Easy spongy bengali rasgulla

Rasgulla with brown sugar

Spongy rasgulla texture inside