Sponge Rasgoola

Making chenna or cheese

Boil the Milk first. Pour the yogurt or diluted lemon juice and mix.

Let the milk curdle. Switch off the stove and leave it for 2 mins.
If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.

Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes

Filter and collect the cheese in a cheese cloth or muslin cloth.
Rinse the cheese under running water.

Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.

Making Rasogulla balls

Add sugar and water to a wide pan or pot, bring it to boil.

Knead the cheese well till the oil comes out and make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big.

To the boiling sugar syrup, add cardamom powder and rose water.
Let the sugar syrup boil, add the balls one after the other gently.

Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
Allow Rasogulla to rest and cool completely

Thanks ☺Notes:

Kneading to a smooth dough is very important to get good and spongy Rosogulla.

Boiling the balls for the right amount of time and at the right heat is also needed.

I have not included corn flour or semolina in this rasgulla recipe.