Bengali Sponge Rasgulla (Rosogolla)

Name: Bengali Sponge Rasgulla (Rosogolla)
Prep time: 45 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: East India
Ingredients: 1.5 Litres Full Cream Cow Milk; 3 tbsp Lemon Juice / White Vinegar; 400 g (2 cups) Sugar; 5 cups Water (For syrup); 3 cracked Green Cardamom Pods; 1 tsp Rose Water

Pure Veg📍East India🍽️Dessert⏱️15 mins⚡Advanced👥Serves 4Dessert

Ingredients for Bengali Sponge Rasgulla (Rosogolla)

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Full Cream Cow Milk

1.5 Litres

Lemon Juice / White Vinegar

3 tbsp

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Sugar

400 g (2 cups)

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Water (For syrup)

5 cups

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Green Cardamom Pods

3 cracked

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Rose Water

1 tsp

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

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.

Strain chenna through cheesecloth, rinse under cold water to wash away acidity, and squeeze excess water.

Hang cloth for 45 minutes until moist yet firm.

Knead chenna with the heel of the palm for 5-6 minutes until smooth and non-sticky. Shape into 15 small crack-free balls.

In a deep pressure cooker/pot, boil 5 cups water with 2 cups sugar and cardamom pods until boiling vigorously.

Drop chenna balls into rolling boiling syrup. Cover and cook on high heat for 12 minutes (they will double in size and turn spongy). Cool in syrup for 4 hours before serving chilled.