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bengali sponge rasgulla recipe /marudhuskitchen

Soft & Spongy Bengali Rasagulla Recipe

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Total Time 1 hour
Servings: 5
Course: sweet
Cuisine: NorthIndian
Ingredients Method Notes

Ingredients
  

  • Milk (packet cow's milk) – 1 litre

    Lemon juice – 2 tbsp + 2 tbsp water

    Sugar – 2 cups (500 g)

    Water – 5 cups

    Cardamom – 4–5 nos

    Saffron – few strands (optional)

Method
 

  1. Boil milk — when it rises, switch off & add lemon juice mixed with water.
    2.Once curdled, strain in muslin cloth & wash with cold water.
    3.Hang for 20 mins to drain water completely.
    4.Knead the paneer till smooth & make small, crack-free balls.
    5.In another pot, boil water + sugar + cardamom.
    6.Add the balls, cover & cook 15 mins — they double in size!
    7.Garnish with saffron & enjoy soft, juicy Rasgullas!
    bengali sponge rasgulla recipe /marudhuskitchen

Notes

  • Knead the paneer till it’s smooth — no cracks!
  • Always cook in boiling syrup.
  • Keep the rasgullas in syrup to stay juicy and soft.