bengali sponge rasgulla recipe /marudhuskitchen - Marudhuskitchen (2024)

FAQs

Why my rasgulla is not spongy? ›

Avoid using milk in tetra packs, skimmed milk or low fat milk as it affects the spongy texture of the rasgullas. The results with pasteurized & hom*ogenized milk is not same always. It depends on the brand of milk. Unpasteurized & non hom*ogenized fresh milk is the best choice.

The spongy, white rôśôgolla is believed to have been introduced in present-day West Bengal in 1868 by a Kolkata-based confectioner named Nobin Chandra Das.

To make rasgulla recipe, milk is curdled and drained of whey to make chenna, which is essentially a fresh cottage cheese. The chenna is then kneaded with some semolina(rava or suji) or all purpose flour (maida). Round balls are made from the kneaded chenna, which are then cooked in sugar syrup.

Why my rasgulla become hard? The dry chenna results into hard, chewy rasgulla. Chenna should be just moist (but not that whey is dripping). While kneading if you feel chenna is dry then you can sprinkle little water and continue kneading.

Rasogolla-s in West Bengal are spongy and a very little chewy, they are much whiter and dipped in very runny and minimal sweet sugar syrup. Mostly made of pure cottage cheese and a very little samolina. In the other hand, Odisha made rasogolla-s are much sweeter and the sugar syrup is little more sticky.

I get best results when I make sugar syrup very thin just to let the sugar dissolve don't heat it much. Dip your rasgullas in this warm syrup and make sure to add lemon juice in your sugar syrup this will help with stopping sugar from crystalizing and making your rasgullas hard.

Being originated from the eastern region of India specifically from West Bengal and Odisha today rasgulla and rasagola has established its identity across the globe.

You will be surprised to know that the Rasgulla is known as 'Syrup filled roll' in English! And 99% people do not know this name because even today people search it by its Hindi name and most people know it by the same name because from sweets shop to everywhere, this dessert is called by this name.

Rosogulla is the most famous rasgulla variant. Originating from West Bengal it has swept the whole globe with its delicious and wholesome taste and size. Trying out rosogulla is a must as nothing can beat this traditional sweet.

Rasgulla is a sugar heavy dessert since it is boiled and served in sugar syrup. It is delicious but not healthy, so if in the future you really feel a craving for rasgullas, either moderate their consumption or simply avoid them to reduce their sugar and caloric impact.

What is the difference between Odisha Rasgulla and West Bengal Rasgulla? ›

Odisha's Rasagola is a very soft feel, juicy and non-chewy with a reddish texture variety and can be swallowed without any teeth pressure. The Bengali Rosogolla is circular in shape, milky white in colour and basically spongy yet chewy.

1L of milk yields exactly 150g of paneer… usually it's from 140–160g range,most often 150g , So to prepare 1kg of you need about 6.5L to 6.8L of cow milk.. If you do in buffalo milk, quantity will be higher usually if you do in buffalo milk, for 1L of buffalo milk you'll get about 170–180g of panner..

To check if the rasgullas are cooked, drop one in a cup of water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again. I usually don't do this test because in my experience opening the lid of the pot alters the texture of the rasgullas.

The syrup bath that we prepare for making Rasgullas need to have ideal water to sugar ratio of 1:4. The sweetness at this ratio is perfect. Neither very sweet not very bland. You can conveniently increase it up to 1: 5 or bring it down to 1: 3.

Rasgulla keeps well for about a week in the refrigerator. Do not keep them at room temperature. While serving place the required amount of rasgulla in each serving bowl. Pour a few tablespoons of the sugar syrup in the serving bowl.

The chena should feel soft and moist even after you have squeezed out the water. So don't press it too hard else it will become dry and resulting rasmalai balls will not be soft. This step is important so do leave little water in the chena so that it feels soft and moist when you mash it.

Why does my rasmalai turn hard? Hard chena, over kneading the chena, boiling the chena discs for too long will result in hard & dense rasmalai.

One big mistake people tend to make is to drop them one at a time into the boiling milk. With this method, the rasmalai will not all cook for the same length of time, so you will end up with some that have hard centers. Cover the pot and let them simmer for about 5 minutes.