2 0
Cheena Rasgulla | Bengali Sponge

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For Dough 
(full cream) - 2lt Milk
6 tbsp Vinegar
For Syrup
4 cups Sugar
2 cups Water
2 tsp Flour (maida)
Water (room temp) - 2lt
a dash Water
2 tbsp Rose water
Fresh rose petals - handful

Nutritional information

106 Cals
Energy
2.4 gms
Protien
14.8 gms
Carbs
0 gms
Fiber
3.3 gms
Fat
5 mg
Cholestrol

Cheena Rasgulla | Bengali Sponge

Sponge Rasgulla Recipe | Roshogulla | Eid Special Recipe | छेना रसगुल्ला रेसिपी Kunal Kapur Recipes

Features:
    Cuisine:

    Rasgulla is freshly prepared cheese stewed in sugar, flavours of rose - Truly a piece of art.

    • 50mins
    • Serves 18
    • Medium

    Ingredients

    • For Dough 

    • For Syrup

    Directions

    Share

    Try this easy to make and quick to eat Cheena Bengali Rasgulla or Sponge Rasgulla or Chena Rasgulla. Sponge rasgulla is one of the common sweet liked by almost everyone in the family. It is made by curdling milk and then separating the chenna (paneer or Indian cottage cheese). The sweet is originated from Bengal and because of its juicy texture became every Indian’s favourite.

    Steps

    1
    Done

    Mix sugar and water together and bring to a boil. Remove scum and remove half of the syrup in a bowl and keep the rest on simmer.

    2
    Done

    Heat milk and bring to a boil. Remove from heat and add vinegar. Do not stir but merely using a laddle try and gently move the milk solids together. If you boil the milk at this stage or vigorously mix it then the chenna you get has dana in it. We need the chenna to be just like the consistency of ricotta or mozzarella. Once milk curdles completely add tap water and then strain it. Squeeze completely to remove the water.

    3
    Done

    Spread out the chenna on the counter and gently rub it to remove and grain in it. Do not over rub as this will cause the chenna to leave oil.

    Divide into equal balls of 15 grams each. Add them in boiling sugar syrup. Remember at this stage the syrup has to be light with no string consistency. Mix flour and water and add it to the centre of the boiling syrup. This will cause bubbling of the syrup which in turn makes sure that rasgullas cook evenly. Keep the heat on high at all times. If you see syrup getting thick then simply add a dash of water to it.

    4
    Done

    Cook them till you see a light jali on top of them. Remove and add to the warm sugar syrup that we had kept aside early on. Let them sit there and once they cool off refrigerate them.

    Add rose water and fresh petals of rose and serve.

    Chef Kunal Kapur

    Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

    Paneer Paratha
    previous
    Paneer Paratha
    Cham Cham
    next
    Cham Cham
    Paneer Paratha
    previous
    Paneer Paratha
    Cham Cham
    next
    Cham Cham

    Add Your Comment