🍥 *Soft & Spongy Rasgulla | Homemade Recipe* 🍥
Perfect Bengali sweet for festivals & cravings 😍
⏱️ Prep Time: 15 mins
🍳 Cook Time: 25 mins
🍽️ Makes: 10–12 rasgullas
📝 *Ingredients*
*For Rasgulla Balls*
➡️ 1 litre full cream milk
➡️ 2 tbsp lemon juice / vinegar
➡️ 1 tsp cornflour (optional, for softness)
*For Sugar Syrup*
➡️ 1½ cups sugar
➡️ 4 cups water
➡️ 2 cardamom pods (optional)
👩🍳 *Method*
1️⃣ *Make Chhena (Paneer)*
• Boil milk, switch off flame
• Add lemon juice slowly until milk curdles
• Strain using a cloth & wash with cold water
• Squeeze excess water and hang for 20 minutes
2️⃣ *Knead*
• Transfer chhena to a plate
• Add cornflour and knead well for 8–10 minutes until smooth
• Make small crack-free balls (they will double in size)
3️⃣ *Prepare Sugar Syrup*
• Boil water, sugar & cardamom in a wide pan
• Let syrup boil on high flame
4️⃣ *Cook Rasgullas*
• Drop balls gently into boiling syrup
• Cover & cook for 15–18 minutes on medium flame
• Stir occasionally
5️⃣ *Rest & Serve*
• Switch off flame, let them cool
• Serve chilled for best taste 😋
✨ *Tips*
✔️ Kneading properly = soft rasgullas
✔️ Always use a wide pan
✔️ Don’t overcrowd while boiling
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