Rasgulla. Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings.

Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. You can cook Rasgulla using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Rasgulla

You need 3 lb of whole milk.
You need 2 tablespoons of vinegar or lemon juice.
You need 1 tablespoon of all purpose flour.
You need 2 glass of water.
You need 1 glass of sugar.
It's 1-2 of Cardamom.

These are cooked in sugar syrup till they turn light and spongy. Rasgulla Recipe, Learn how to make Rasgulla (absolutely delicious recipe of Rasgulla ingredients and cooking method) About Rasgulla Recipe: Loved by all, this traditional Bengali sweet Rasgulla has soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot resist have more than one!. This Rasgulla recipe is Excellent and find more Great recipes, tried & tested.

Rasgulla step by step

First boil the milk and add lemon juice or vinegar to curdle it.
Strain and you have now homemade paneer.it's called chhena.
Add 1 tablespoon all purpose flour and mash and knead it for 5 to 7 minutes.how much you knead it it will become more good and fluffy.
Now boil water and add sugar and cardamom.boil for 5 minutes and make thick mixture should not too much thick.
Now make small balls of dough you knead of paneer and flour.add these balls to boiling syrup and cover it.
Do it for 10 to 15 minutes.
Mouthwatering very easy rasgulla is ready.

Rasgulla recipe with step by step pics. It is a popular Bengali sweet. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. One is the spongy rasgulla and the other one is a non-spongy rasgulla. Rasgulla is made from "chena" which is obtained by curdling the milk.