How to make Bengali Sponge Rasgulla at home – Rasgulla’s are very famous sweets originating from Sweet Bengal.

Bengal is famous for dishing out some of the best sweets in India like Mishti Doi, Malai Chop, Cham Cham, Raj bhog etc.

Rasgulla is a melt in your mouth Spongy cheesball prepared in a lightly sweet sugar syrup.

5 from 1 vote

Homemade Rasgulla – Dhaba Style

Print

Servings 12

Ingredients

For Chhena / Crumbled Cheese

• Milk - 10 Cups
• Lemon Juice - 4 Tbsp

For Syrup

• Water - 8 Cups
• Sugar - 1.5 Cups

Instructions

For Chhena

1. Boil Milk on medium heat.
2. Keep stirring in between so that milk does not get burnt at the bottom.
3. Once the milk comes to a boil and starts to rise, add Lemon Juice.
4. You will see the milk curdle and the whey color will turn light yellow.
5. Strain this mixture in a cheesecloth to collect the Chhena / Crumbled Cheese.
6. Wash it with Fresh water to get the lemon juice and flavor out of it.
7. Wrap the Cheese cloth and squeeze to rid the Chhena of the liquid. Do not get rid of all the liquid as Chhena should be moist for spongy Rasgullas.
8. Hang it for 30 minutes.
9. After 30 minutes, you will see the Chhena has taken a nice round shape.
10. Break the Cheena and knead it well until smooth.Don't over knead it, this is done just to smoothed the Cheena and remove the crumbles.
11. Now take small amounts of this Cheena and make round balls of it.
12. Make balls of entire mixture.

For Syrup

1. Boil water on medium heat
2. Add sugar and mix well.
3. Bring it to a boil.

For Rasgulas

1. Add Cheena balls to the syrup and cover with a lid.
2. Cook for 15 minutes on medium heat.
3. You will see the balls will increase in size almost double and take shape of Rasgulas.
4. Turn off the flame and keep it a side.
5. Let it cool down.
6. Refrigerate for 3 - 4 hours and serve!!

Recipe Notes

Once the Rasgullas cool down they might shrink a little, you don't have to do anything, this is normal.