Recipe- Bengali Spongy Rasagulla

Recipe- Bengali Spongy Rasagulla
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"A traditional Indian Bengali spongy dessert, made of boiled paneer balls, soaked in sugar syrup."
Servings Prep Time
10 Pieces 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
10 Pieces 10-15 minutes
Cook Time
20-25 minutes
Recipe- Bengali Spongy Rasagulla
Print Recipe
"A traditional Indian Bengali spongy dessert, made of boiled paneer balls, soaked in sugar syrup."
Servings Prep Time
10 Pieces 10-15 minutes
Cook Time
20-25 minutes
Servings Prep Time
10 Pieces 10-15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: Pieces
Instructions
  1. Take fresh homemade paneer in a wide plate and crumble it. Using your palm mash it for around 5-6 minutes. When it is as smooth as butter or cream stop mashing it and make a dough of it, cover with a wet kitchen towel and keep aside.
  2. Take 6 cups of water and 0.5 cup sugar in a wide pan and let it boil on high flame.
  3. Meanwhile divide the mashed paneer dough in to 10 equal portions. Mash and roll tightly each portion of paneer dough one by one to form a ball shape. Keep aside.
  4. By now sugar syrup must have started boiling. Drop each paneer balls one by one in boiling sugar syrup very slowly. (Make sure your pan has sufficient space as the paneer balls will expand to double in size.)
  5. Cover the pan and reduce the flame to low, leave for 10-15 minutes. After 10 minutes you will see the paneer balls are double in size. Turn each ball once. Cover the pan again and leave for another 5-10 minutes.
  6. Now check the paneer balls when you notice the texture like cracks, it is cooked. Switch off the flame and cover the pan. Otherwise cover the pan and let them cook for further 5-6 minutes on low flame.
  7. When sugar syrup is cold enough (at room temperature) take one rasagulla in hand press it lightly using your fingers to remove the extra sugar syrup and place each in a serving bowl. (you should notice that the rasagulla has come back to its original size as it was before removing the extra sugar syrup).
  8. Now check the sweetness of sugar syrup, 1. If you want more sweetness, take 2 cups of sugar syrup in another bowl and add some extra sugar, mix well and pour over the sponge rasagullas. 2. If you find the sweetness okey to taste, pour 2 cups of same sugar syrup (You used to boil rasagullas) over the rasagullas.
  9. Refrigerate for 1-2 hour. Serve chill.
Recipe Notes
  • Click here for the┬árecipe of homemade paneer.
  • Make sure your hands are properly washed before mashing the paneer with palm.
  • Make the paneer balls by pressing tightly, otherwise they may break in sugar syrup.
  • Make sure no cracks on the paneer balls while rolling it.
  • let the rasagullas cooled down to room temperature naturally (Do not refrigerate when it is even warm).
  • To check the sponginess, press the rasgulla lightly with your fingers and you will see it has come back again to the previous size.

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Author: Vibhuti Jain

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