Sponge Rasgulla is an authentic and traditional milk-based dessert recipe. It is known for its creamy and spongy texture with the sweetness of sugar syrup. It is a basic Indian dessert recipe served immediately after lunch or dinner.

What is Sponge Rasgulla

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The chenna-based sweet is one of the common sweets made in Bengali dessert known for its spongy and juicy texture. Sponge Rasagulla is one such basic sweet which is made from milk and boiling it in sugar water. The same process is done for other Bengali sweets but this recipe is a basic chenna-based sweet.

Let’s make the chenna (Paneer) first.

Ingredients for making chenna

  • 750 ml of Fresh Milk
  • 3 tbsp Lemon Juice / Vinegar

Put the milk on the stove and boil it. When it gets hot, add lemon juice. Now the milk seems to coagulate. Put this on a clean piece of cloth and strain the curdled milk. Add some water to this and let it filter. Now squeeze it well and tie it with the same piece of cloth and keep it for half an hour. Now break this curd by hand and knead well for 10 minutes. Now make small balls out of this.

To the sugar syrup

  • 2 cup Water
  • 1 cup Sugar

Put sugar in a separate pan and keep it on the stove. Add some water and stir until the sugar dissolves. When the sugar starts to dance well, Put the balls and keep them for 10 minutes. Now remove these balls from the syrup. Leave it in the fridge overnight. Top with some chopped pistachios.

Notes:
First, use fresh full cream cow’s milk to get good quality paneer.
Also, make sure that there are no cracks in the paneer balls. Otherwise, they may break when boiled.
Also, do not open the lid during boiling as the temperature will drop and the rasgulla may flatten.
Finally, the sponge rasgulla recipe can be served with a slightly concentrated sugar syrup if you prefer.

FAQ – Sponge Rasgulla

What type of milk is used to make Sponge Rasgulla?

You can use fresh full cream or whole milk. You should stop using tetra packs, skimmed milk, or low-fat milk. Because they affect the sponge texture of Rasgulla.

How long should the chenna be kneaded?

The chenna should be kneaded until smooth and uniform without any grains. The kneading time is determined by how the chenna stops being crumbly.

sponge rasgulla

Sponge Rasgulla

Sponge Rasgulla is a very delicious sweet that is unique to India
Prep Time 10 mins
Cook Time 30 mins
Resting 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine Indian
Servings 8 Rasgullas
Calories 120 kcal

Ingredients
  

Make Chenna ( Milk mixture )

  • 750 ml Fresh Milk
  • 3 tbsp Lemon Juice

To the sugar syrup

  • 1 cup Sugar
  • 2 cup Water

Instructions
 

Make Chenna ( Milk mixture )

  • Put the milk on the stove and boil it.
  • When it gets hot, add lemon juice.
  • Now the milk seems to coagulate.
  • Put this on a clean piece of cloth and strain the curdled milk. Add some water to this and let it filter. Now squeeze it well and tie it with the same piece of cloth and keep it for half an hour.
  • Now break this curd by hand and knead well for 10 minutes. Now make small balls out of this.

To the sugar syrup

  • Put sugar in a separate pan and keep it on the stove.
  • Add some water and stir until the sugar dissolves.
  • When the sugar starts to dance well, put the balls and keep them for 10 minutes.
  • Now remove these balls from the syrup.
  • Leave it in the fridge overnight.
  • Top with some chopped pistachios.
Keyword Dessert, indian foods, Rasgulla, Sponge Rasgulla, Sweets

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