bengali rasgulla

Bengali Sponge Rasgulla Recipe

Bengali Sponge Rasgulla Recipe video in Cooker | Sponge Rasgulla Recipe in Pressure Cooker

Bengali sponge rasgulla prepared with homemade chena is all time favorite and the most popular dessert. So, here we have a perfect dessert recipe of rasgullas for you all! These tempting and delicious sponge rasgullas top the list of favorite and most popular sweet dish throughout the India. Making these delicious round spongy Bengali rasgullas is very easy too.

Bengali rasgullas are made from fresh chena with mixing ararot. They can also be made without mixing ararot. Rasgullas made with mixing ararot tend be less spongy but taste awesome. Rasgullas made without mixing ararot are spongier. Today we will make rasgullas without mixing ararot in pressure cooker to save time. Try to follow these easy step-by-step instructions with pictures and impress your dear ones. Enjoy!

Directions

Getting ready:

1. Wash a big vessel, pour the milk into it. Place the vessel on the flame. Turn the flame off and the milk to cool down a little (keep 80 percent hot).

bengali rasgullaMaking:

2. Now add squeeze lemon to the water. Pour this lemon juice in the milk in small portions and stir constantly. Keep adding it until the milk gets coagulated.

bengali rasgulla

3. Pour this mixture on a muslin cloth and let the water drain out completely. Pour 1-2 cups of cold water over the prepared chena, this way it will cool down and tarty flavor of lemon will also get removed. Squeeze thoroughly to remove excess water. Chena for spongy rasgulla is ready.

bengali rasgulla

 

4. Take the chena out in a plate and knead for 4-5 minutes until it becomes smooth and soft. Divide it into 10-12 equal parts.

bengali rasgulla

5. Roll out the dough balls one at a time into smooth balls. Similarly prepare the rest of the chena balls as well and keep it aside on a plate.

bengali rasgulla

6. Rasgullas get prepared quickly in pressure cooker as compared to any vessel. Therefore add 4 cups of water along with sugar into a pressure cooker.

bengali rasgulla

7. When the water starts boiling, gently drop in the chena balls. Cover the lid and let them cook till a whistle is released.

bengali rasgulla

8. Low down the flame and let the rasgullas cook for about 7-8 minutes. Let the steam settle on its own or you can put the cooker under the tap so that it cools down quickly.

bengali rasgulla

9. Remove the lid carefully. Take the prepared spongy rasgullas in a bowl along with sugar syrup and let it cool down for 5-6 hours. After cooling rasgullas will become sweet and spongy. Bengali sponge rasgullas are ready to serve.

bengali rasgullaServing:

10. Serve mouthwatering and delicious bengali sponge rasgullas as a dessert after the main course. Keep them in refrigerator and enjoy them for almost 7 days.

Suggestions:

  • Slightly cool down the milk before preparing chena. For that you can add half cup of cold water into the hot milk. This way the prepared chena will be soft and so the rasgullas. If chena will be hard then it may scattered in hot sugar syrup.
  • Water should be boiling while you drop the chena balls into it. Or else it will break and scatter.

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Bengali Sponge Rasgulla Recipe http://indiangoodfood.com/wp-content/uploads/2016/03/bengali-sponge-rasgulla-1.jpg
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Milk - 1 liter (5 cup, full cream)
  • Sugar - 300 gram (1.5 cup)
  • Lemon - 2 (squeeze out the juice)
Instructions
  1. Wash a big vessel, pour the milk into it. Place the vessel on the flame. Turn the flame off and the milk to cool down a little (keep 80 percent hot).
  2. Now add squeeze lemon to the water. Pour this lemon juice in the milk in small portions and stir constantly. Keep adding it until the milk gets coagulated.
  3. Pour this mixture on a muslin cloth and let the water drain out completely. Pour 1-2 cups of cold water over the prepared chena, this way it will cool down and tarty flavor of lemon will also get removed. Squeeze thoroughly to remove excess water. Chena for spongy rasgulla is ready.
  4. Take the chena out in a plate and knead for 4-5 minutes until it becomes smooth and soft. Divide it into 10-12 equal parts.
  5. Roll out the dough balls one at a time into smooth balls. Similarly prepare the rest of the chena balls as well and keep it aside on a plate.
  6. Rasgullas get prepared quickly in pressure cooker as compared to any vessel. Therefore add
  7. cups of water along with sugar into a pressure cooker.
  8. When the water starts boiling, gently drop in the chena balls. Cover the lid and let them cook till a whistle is released.
  9. Low down the flame and let the rasgullas cook for about 7-8 minutes. Let the steam settle on its own or you can put the cooker under the tap so that it cools down quickly.
  10. Remove the lid carefully. Take the prepared spongy rasgullas in a bowl along with sugar syrup and let it cool down for 5-6 hours. After cooling rasgullas will become sweet and spongy. Bengali sponge rasgullas are ready to serve.
  11. Serve mouthwatering and delicious bengali sponge rasgullas as a dessert after the main course. Keep them in refrigerator and enjoy them for almost 7 days.

 

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