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Sponge Rasgulla
Sponge Rasgulla

Before you jump to Sponge Rasgulla recipe, you may want to read this short interesting healthy tips about The Foods You Choose To Feed On Will Certainly Effect Your Health.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or negatively. One of the foods you really should be avoiding is any kind of foods you get at a fast food spot. These sorts of foods are filled with bad fat and also have very little nutritional value. Because of this we are going to be going over the food items that you should be consuming that will have a good effect on your health.

Everyone likes to have dessert following their meals and if you are one of those people you may want to think about some citrus fruit. Most of the nutrition in citrus fruit, including vitamin C, are also necessary for looking after your health. One desert that I have always loved is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

For those of you who want to begin living a much healthier life the tips above will be able to help you do that. The pre packaged highly processed foods that you can find in any store is also not good for you and alternatively you should be cooking fresh nourishing foods.

We hope you got insight from reading it, now let’s go back to sponge rasgulla recipe. You can cook sponge rasgulla using 8 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to prepare Sponge Rasgulla:
  1. Provide 1 1/2 cups full fat whole milk
  2. Take 2 tbsp lemon juice or vinegar
  3. Provide 3-4 drops rose water
  4. Take 2 cardamom pods
  5. Prepare 3/4 cup sugar
  6. Get 1 tsp cornflour
  7. Prepare as needed ice cubes
  8. Provide as needed chilled water
Instructions to make Sponge Rasgulla:
  1. Boil milk.Reduce flame.Extract juice of lemon in little water.Pour this lemon water in boiling milk and boil till milk curdles.Add few ice cubes and chilled water to the curdled milk and set it aside to soak for half hour so that chenna stops cooking further and is soft.Strain water completely in a muslin cloth.Squeeze out all water but it should not be very dry.Knead paneer with the heels of palm for 5 minutes.Add 1 tsp cornflour and knead again.
  2. Form into small round balls.Boil sugar with 3.5 cups water in a wide pan.Add cardamom pods and rose water in the syrup.Remove pods and slowly add the balls and boil it covered for 8-10 minutes tossing once in between till rasgullas are double the size.Serve at room temperature or chilled.Garnishing with few strands of saffron may be done but optional.

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