Bengali Sponge Rasgulla Recipe(Rosogolla)
Bengali Sponge Rasgulla is a celebrated East India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 6 metric-standardized ingredients (featuring Full Cream Cow Milk, Lemon Juice / White Vinegar, Sugar, Water (For syrup), Green Cardamom Pods), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.
Ingredients for Bengali Sponge Rasgulla (Rosogolla)
Complete culinary measure (6 items) · Scale servings or deselect pantry items in the cart panel
Boil 1.5 Litres cow milk. Turn off heat, let cool 2 minutes, then add diluted lemon juice/vinegar gradually until greenish whey separates completely from soft chenna.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Bengali Sponge Rasgulla (Rosogolla) at home
Slow Ghee Roasting
Roast flours or semolina on low flame with patience until aromatic and golden. Rushing the roasting stage leaves a raw starch aftertaste.
Freshly Crushed Cardamom Only
Avoid pre-ground cardamom powder that has lost its volatile terpenes. Crush green cardamom seeds freshly with a pinch of sugar in a mortar and pestle.
Sugar Timing
Never add sugar until the main base (semolina, lentils, or carrots) is fully tender, as sugar prevents starches from softening properly.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Bengali Sponge Rasgulla (Rosogolla)
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Ingredients
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Full Cream Cow Milk
1.5 Litres
Lemon Juice / White Vinegar
3 tbsp
Sugar
400 g (2 cups)
Water (For syrup)
5 cups
Green Cardamom Pods
3 cracked
Rose Water
1 tsp