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Very soft and sponge bengali rasgulla recipe is here. This is made from chhena which is filled with sugar syrup. Very soft and yummy so that people love to eat this. A perfect dessert for festivals and for any occasion. Easy to prepare at home with in less time and ingredients too. See the recipe below
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 litre Milk
- 1 piece Tartaric acid
- 2 cups sugar
- 4.5 cups water
- Few drops rose water
- Pistachio chopped
- saffron threads
Ingredients
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Instructions
- Boil the milk and add tartaric acid to spoil the milk.
- Once its spoiled, strain this in to muslin cloth.
- Wash it properly before use from cold water.
- Remove all the water from it with soft hands.
- Mash it with your palm for 8-10 minutes until its get soft and smooth.
- Check its consistency by binding it as a dough.
- Now make equal size rasgullas.
- Boil water and sugar together to make sugar syrup on high flame and drop all the rasgullas one by one.
- Cover it with lid and let it cook on high flame for 8-10 minutes.
- Turn the side after five minutes.
- After 10 minutes take them out and add few drops of rose essence for nice flavour and let it cool down.
- Garnish it with chopped pistachio and saffron threads.
- Serve it.
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