Do you also face this issue when making rasgullas, either they dissolve in the syrup or they don't turn out soft and spongy? So today, I have brought a recipe for you that will help you make soft and spongy rasgullas the first time itself. This recipe ensures perfect results with soft and spongy rasgullas dipped in sweet syrup, making it a delightful Indian dessert.
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Ingredients
For Rasgulla
full cream milk1L
vinegar2tbsp
water2tbsp
flour1tbsp
Sugar Syrup to Dip Rasgulla
sugar1cup- water2 1/2cup
Sugar Syrup for Boiling Rasgulla
- sugar2cup
- water5cup
Nutrition (per serving)
Calories
325.2kcal (16.26%)
Protein
3.5g (6.96%)
Carbs
71.1g (25.84%)
Sugars
71.1g (100%)
Healthy Fat
1.5g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
How to make Soft Sponge Rasgulla Recipe
Prepare the Chhena
- Step 1
Boil the full cream milk and turn off the gas once it comes to a boil. Let it cool for two minutes.
- Step 2
Gradually add the vinegar-water mixture while kneading the milk solids with your hands until it becomes smooth.
- Step 3
Once smooth, add a tablespoon of flour and mix it well.
Shape the Rasgullas
- Step 1
Divide the mixture into small portions and prepare smooth balls.
Prepare the Sugar Syrup
- Step 1
In a pan, cook sugar and water on high flame for 12 minutes.
- Step 2
Turn off the gas and let the syrup sit for 5 minutes.
Cook the Rasgullas
- Step 1
Add the prepared rasgullas into the syrup and let them soak.
- Step 2
Serve the rasgullas once they are fully soaked and soft.
Nutrition (per serving)
Nutrition (per serving)
Calories
325.2kcal (16.26%)
Protein
3.5g (6.96%)
Carbs
71.1g (25.84%)
Sugars
71.1g (100%)
Healthy Fat
1.5g
Unhealthy Fat
3.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the milk is cooled slightly before adding the vinegar to prevent curdling too quickly.
Knead the chhena thoroughly to make it smooth and ensure the rasgullas turn out soft.
Do not overcrowd the pan while boiling the rasgullas; they need space to expand.
FAQS
Why do my rasgullas dissolve in the syrup?
This usually happens if the chhena is not kneaded properly or if the balls are not smooth. Ensure thorough kneading and smooth shaping.
Can I use lemon juice instead of vinegar?
Yes, lemon juice can be used as an alternative to vinegar for curdling the milk.
How long should I boil the rasgullas?
Boil the rasgullas in the sugar syrup for about 10-12 minutes on high flame.
Can I store rasgullas for later use?
Yes, rasgullas can be stored in the refrigerator in their syrup for up to 3-4 days.
Why are my rasgullas not spongy?
If the chhena is not kneaded well or the sugar syrup is not prepared properly, the rasgullas may not turn out spongy.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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