Rasgulla Recipe | How To Make Rasgulla | Bengali Sweets | Easy Sponge Rasgulla Recipe | Foodworks

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Rasgulla Recipe, one of the all time favorite Bengali Indian sweet for all occasions. Popularity of the rasgulla is simplicity, ingredients used for making rasgulla are very less and and the taste of rasgulla is very distinctive and simple. Mainly the texture of rasgulla is spongy or like sponge, which soaked in sugar syrup to make sweet. Rasgulla is the mix of milk balls and sugar syrup, every bite you taste the abundance of sweet at first then grainy, spongy texture of milk made rasgulla.

Rasgulla is a well know Bengali sweet, and one of the popular Indian sweet across the globe. Its also know as Bengali rasgulla, rasogulla, rassogulla etc. Making of rasgulla is very easy process, thanks to it simple ingredients, all its required perfection to achieve creamy and spongy texture which absorbs abundance sweetness from the sugar syrup. This Bengali dessert recipe served after the party, festival, or special occasions lunch or dinner.

Rasgulla, authentic and traditional bengali milk-based dessert recipe made from chena, It's a process of curdling the milk. In the process of making rasgulla, chena will be mashed to smooth, made balls, cooked and soaked in hot sugar syrup. Making rasgullas at home is not that hard, you can make the same soft spongy rasgulla without fail. In reality making any Indian sweets at home is very easy and simple, as long as we understand few basic steps which help to turn any Indian sweet to perfect sweet recipe.

Without further ado, lets see how to make rasgulla at home.

Ingredients:

Milk 1 1/2 ltr
Lemon juice 2 Tbsp
Maida 2 Tbsp
Sugar 2 Cups
Water 5 Cups
Rose essence (Few drops)

Tips and Tricks:

1.Cracky rasgullas
If the chena is too dry, it will result cracky rasgullas. So while making dough, if you feel the chena is too dry, sprinkle some water and make smooth dough that holds shape.

2.Melting in sugar syrup and Rubbery rasgullas:
There are 2 reasons for this.
*Over kneading: Do not overknead the dough. Do not knead dough until it starts leaving ghee. Knead the dough for 5 minutes or until the dough become lump free and smooth.
*Too much water (Sticky dough): If the dough is too sticky (too much water in dough), rasgullas might melt in sugar syrup.

3.Shape:
*Vessel shape: Cook rasgullas in a vessel that has enough space for the rasgullas to roll boil and expand. Use a deep pot.
*Too little sugar syrup: If the sugar syrup is not enough, you will get flattened rasgullas.

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