How to make rasgulla|Rasgulla recipe soft and spongy.

Rasgulla is a very popular Bengali sweet that is made up of milk. It is pronounced as roshagulla by bengali's You will also see mithai shops in pan India selling these rasgullas. 

It is believed by some historians that rasugulla was originated in Bangladesh and was popularized in Kolkata Nabin Chandra Das but in 2015 a committee in Odisha formed by the government assured that it is originated in Odisha, this rasgulla was offered at  Puri Jagannath Temple. Again in 2016, the committee formed by the West Bengal government claimed that the rasgulla which was served at the temple of Odisha was different in color.

Controversy continues...

So, let's start making our rasgulla without wasting any more time!

1.Firstly, in a huge vessel get 2-liter milk of milk to a bubble blending infrequently. 

2.Once the milk reaches boiling point, pour 2 tbsp lemon squeeze and mix well. You can then again utilize curd or vinegar. 

3.Stir until the milk coagulates keeping the fire low to medium. try not to bubble further once water isolates totally. 

4.Drain the soured milk over a fabric-lined colander. you can utilize the extra water to make soup or ply the mixture as they are nutritious. 

5.Rinse off the coagulated milk with new water to eliminate sharpness from lemon juice. 

6.Squeeze off the water totally. don't over-crush as the dampness in paneer will be lost. hang for 1 hour ensuring the water is depleted totally, yet remain the dampness. 

7.After 60 minutes, begin to pound the paneer for 5 minutes. 

8.Mash the paneer till it turns out a smooth surface with no grains of paneer. presently plan little ball measured paneer and keep aside. cover and keep to keep from drying. 

9.In an enormous vessel take 1 cup sugar, 5 cup water, and 3 cases of cardamom. 

10.Stir and disintegrate the sugar totally. 

11.Now heat up the water for 5 minutes. 

12.Drop-in folded paneer balls individually into bubbling sugar water. 

13.Cover and bubble for 10 minutes or until rasgulla pairs in size. 

14.Now drop into super cold water promptly, to keep from shriveling. 

15.Once cooled totally, take into a serving bowl and pour in extra sugar water. 

16.Serve the rasgullas in a bowl with some rose water.

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Notes: 

• You can also use the left-over syrup in making lemonade and shivkanji+juices.
• Make sure you don't overcook the rasugulla otherwise it will become rubbery.
• Use a large pan to cook rasgulla so it can easily expand. Using a small pan can lead rasgulla to become flat.
• If you want to check whether the rasgulla is cooked or not properly then after 7-8 min of cooking you can remove one piece of rasgulla and keep it in a bowl. If it settles down at the bottom that means it is cooked well if it floats that means it is undercooked.
• Store rasgullas in refrigeration. It will spoil at room temperature.
• Use a full cream or full-fat milk.
• Pour some rose water once the whole mixture get's cooled down to avoid milk taste.

Nutrition Facts

rasgulla recipe

Amount Per Serving

Calories 120Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 27mg1%

Potassium 71mg2%

Carbohydrates 25g8%

Sugar 25g28%

Protein 1g2%

Vitamin A 90IU2%

Vitamin C 0.7mg1%

Calcium 66mg7%

Iron 0.1mg1%

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