Updated: May 3, 2022
Rasgulla Recipe | Bengali Chena Rasbari | Angoor Rasgulla with detailed photo and video recipe. Bengali desserts are known for their rich milk quality based desserts which are very popular for their creamy and spongy texture. Many of these sweets are those which are prepared by tearing milk and we also consider curd of such milk as chena, which is sweetened with sweetening agent. one such easy and simple chena based sweet recipe is also known as angoor rabari or spongy rasgulla which is very famous for its shape and form.
well, before we explain the recipe, you might want to know what this sponge rasgulla recipe is all about, and how it differs from the traditional rasgulla. Before we start, let me tell you that its size is of medium size. They are almost similar in shape to the rasgullas available in the market, so they are also very easy to shape and make. Due to the large size, they dissolve easily in sugar syrup, they are also called traditional rasgulla because they are made in the celebration of all social customs, this Diwali, Holi, Raksha Bandhan, Ramzan or specially made in marriage. That's why this sweet is considered to be tied to tradition, so without delay, let us tell you the method of making Sponge Rasgulla!
Spongy Rasgulla Recipe
Course - Dessert
Cuisine - Indian
Keywords - Dessert, Indian Sweet, Spongy Rasgulla, Dumpling
Pre Time - 10 Minutes
Cook Time - 15 Minutes
Servings - 10 Pieces
Author - Kailash Kumar
Cow Milk - 2 Litre
Lemon juice - 3tbsp
Sugar - 1½cup
Cardamom - 2pods
Water - 7½cup
Nutrition Facts - Per piece (131gm)
Calories - 120kcal (Calories from Fat 16)
Total Fat - 1.8g (3% Daily Value)
Saturated Fat - 1g (5% Daily Value)
Trans Fat - 0g
Polyunsaturated Fat - 0.1g
Monounsaturated Fat - 0.4g
Cholesterol - 5.4mg (2% Daily Value)
Sodium - 26mg (1% Daily Value)
Potassium - 74mg (2% Daily Value)
Total Carbohydrates - 25g (8% Daily Value)
Dietary Fiber - 0g (0% Daily Value)
Sugars - 25g
Protein - 1.7g
Vitamin A - (1.8% Daily Value)
Vitamin C - (0.5% Daily Value)
Calcium - (4.9% Daily Value)
Iron - (0.2% Daily Value)
* Percent Daily Values are based on a 2000 calorie diet.
How to prepare chenna for rasgulla.....
firstly, get 2 litre to a boil stirring in between to prevent from burning.
add 2 tbsp lemon juice and give a stir. you will notice the milk starts to curdle.
add 1 more tbsp of lemon juice and stir until the milk curdles fully separating water.
drain off the water over cheesecloth. you can use any clean cloth here.
rinse with cold water to remove sourness and stop cooking.
squeeze the paneer gently and hang for 1 hour.
now take the moist paneer and crumble gently.
using the palm, start to knead gently.
knead until the paneer mixture turns smooth without any grains. do not over-knead here as the rasgulla will turn hard.
pinch a small ball sized chenna and prepare smooth crack free balls.
keep the paneer ball aside and cover with a moist cloth.
How to boil rasgulla in sugar syrup.....
firstly, in a large vessel, take 1½ cup sugar, 2 pods cardamom and 7½ cup water.
stir and dissolve sugar.
now boil the water for 5 minutes or until the syrup turns slightly sticky.
drop in prepared paneer ball keeping the flame on high.
cover and boil for 10 minutes or until the size of ball doubles.
drain off the rasgulla immediately into ice-cold water to prevent from losing its shape.
finally, enjoy rasgulla with sugar syrup.
Watch complete video to prepare Spongy Rasgulla step by step
firstly, the rasgulla stays good for 5-7 days when refrigerated.
also, use full cream cows milk for best quality paneer.
additionally, do not open the lid while rasgullas are boiling. when the
temperature drops there is a high chance for rasgulla to fall flat.
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