bengali sponge rasgulla recipe /marudhuskitchen
30 October 2018 vani padmanaban DIWALIRECIPES FESTIVERECIPES NORTHINDIAN SWEETRECIPES bengalisweet, dessert, diwalisweet, festive, rasgulla, sweet No Comments
bengali sponge rasgulla recipe /marudhuskitchen
Its soft spongy totally irresistible all only with divine taste and you are right its one and only “the”rasagulla sweet. No wonder that this bengali sponge rasagulla recipe is leading its flag as a top-notch dessert among all the other famous sweets. Easy to make dessert but minute tricks are there to get it perfect each time.The ratio for sugar-water may vary for many as per your taste I love my sugar syrup to be totally mild so that it does not overpower. Don’t knead the panner for too long the texture may change and the outcome may not come as desired. For me the sugar used was clear
did not form any scum but if yours has to be cleared pour some milk when boiling. Foam will form on the top and you can remove it. I have tried with full fat milk which was buffalo milk I think and the texture did not turn out great. The other was the packeted cows milk which was the option if we don’t get fresh ones. Finally I decided that if we get fresh cows milk that will be the best and will give you great results each time. Rasagullas can be had warm but I love to have the next day chilled by then total taste will be enhanced. These bengali sponge rasagulla recipe is a must try dessert for this diwali for sure so do try it.
INGREDIENTS:
Cows milk – 1 litre
Lemon juice – 11/2 tbsp
Sugar – 2 cups(500gms)
Rose water – 1 tbsp
Cardamom powder – 2 tsp
Water for sugar syrup – 41/4 – cups
Few strands of saffron for garnish
METHOD:
1.Boil milk in a thick pan when it is about to overflow switch off the stove add the lemon juice and stir till the solids separates.
2.Let it sit for 2-3 minutes then strain off the whey using a cotton or muslin cloth with a filter underneath.
Then wash the panner thoroughly in running water so that the tartness from lemon juice is gone.
3.Now squeeze the water well from the panner and make a knot and hang at a height for 20 minutes so that excess water will be drained.
4.Remove the panner mass from the cloth place it in a broad vessel to knead it with wrist till it becomes smooth.
5.In-between keep a broad thick pan or a thick pressure cooker with water and let it boil.
6.Make balls with all the panner without any cracks.
7.Now add the sugar to boiling water and when sugar is completely dissolved add the panner balls gently.
8.Add rose water and cardamom powder.
9.Now stir once and make the flame low close the lid and let cook for 15 minutes.
10.When you open the panner balls will have become rasagullas,doubled in size.
11.Switch off the flame when cool keep it in fridge or even warm and enjoy.
12.When warm add saffron and mix but its optional.
bengali sponge rasgulla recipe /marudhuskitchen
Print Recipe Pin Recipe
Cook Time 45 minutes mins
Servings 4 -5
Ingredients
- Cows milk - 1 litre
- Lemon juice - 11/2 tbsp
- Sugar - 2 cups 500gms
- Rose water - 1 tbsp
- Cardamom powder - 2 tsp
- Water for sugar syrup - 41/4 - cups
- Few strands of saffron for garnish
Instructions
Boil milk in a thick pan when it is about to overflow switch off the stove add the lemon juice and stir till the solids separates.
Let it sit for 2-3 minutes then strain off the whey using a cotton or muslin cloth with a filter underneath.
Then wash the panner thoroughly in running water so that the tartness from lemon juice is gone.
Now squeeze the water well from the panner and make a knot and hang at a height for 20 minutes so that excess water will be drained.
Remove the panner mass from the cloth place it in a broad vessel to knead it with wrist till it becomes smooth.
In-between keep a broad thick pan or a thick pressure cooker with water and let it boil.
Make balls with all the panner without any cracks.
Now add the sugar to boiling water and when sugar is completely dissolved add the panner balls gently.
Add rose water and cardamom powder.
Now stir once and make the flame low close the lid and let cook for 15 minutes.
When you open the panner balls will have become rasagullas,doubled in size.
Switch off the flame when cool keep it in fridge or even warm and enjoy.
When warm add saffron and mix but its optional.
Notes
You can use pressure cooker for this but no need to use the whistle just close the lid and keep it in low flame.
I have used moderate sugar but you can increase but I feel it will be overpowering.
The ratio of sugar and water differs but for me this ratio works best.
Use only cows milk no buffalo milk .
If we knead the panner too much the oil from it will be out and the outcome will not be soft and spongy.
You can make small or big balls as per your wish.
For me the sugar used was clear did not form any scum but if yours has to be cleared pour some milk when boiling.
Foam will form on the top and you can remove it.
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