What makes Rasgulla spongy?

Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy.

Why my rasgullas are not spongy?

Low-fat, skimmed or tetra pack milk will not result in spongy-soft rasgullas. To curdle the milk, mix lemon juice with equal quantity of water. It will eliminate the acidic flavour of lemon juice from chenna. Organic sugar or any other kind of sugar would not work to give you snow-white rasgullas.

Why does homemade Rasgulla become hard?

Why do Rasgullas become hard? Mostly Rasgullas become hard because of dry Chenna and over kneading. In both the cases, oil gets released out of the Chenna. For Rasgullas, Chenna should be prepared from full fat milk.

Is Sponge Rasgulla healthy?

Yes, you heard it right! There is indeed a sweet which is actually good for health and you can have it guilt-free. It is the good old Rasgulla. Made with fresh cottage cheese, Rasgulla is loaded with protein and carbs and can serve as an ideal snack (yes, not dessert!) for kids and older people.

How to make sponge rasgulla with milk and lemon?

Wash any big utensil and pour milk for boiling. Once milk starts boiling, turn off the gas and make milk cool down (keep it 80% hot). Add water in lemon juice. Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to coagulant. Once milk starts to coagulate stop adding lemon juice in milk.

Which is the best way to make rasgulla?

Rasgulla is made by curdling the full-fat milk then kneading the chenna or milk solid to make crack free white rasgulla ball which cooked in rolling boil sugar syrup until light and spongy. Why rasgulla get flat?

How is a spongy Rasgulla made in India?

Spongy Rasgulla is one of the popular Indian sweet recipes that is made by curdling milk. Then separating the chenna (paneer or indian cottage cheese) and whey by draining in a muslin cloth. The drained chenna is kneaded and then rolled to balls. These are cooked in sugar syrup till they turn light and spongy.

How to make rasgulla with non homogenized milk?

If using Homogenized milk: When the milk is hot and about to come to a boil, pour 2 tbsps of lemon juice or vinegar. If using Non-homogenized milk from milk man then keep the pot aside and wait for 5 mins. Then add the lemon juice or vinegar. Do not pour it to boiling milk. 3. Keep stirring. The milk will begin to curdle.