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Perfect Soft & Spongy Rasgulla Recipe | Homemade Bengali Sweet
Namaste friends! Today, we’re sharing the perfect recipe for soft, spongy, and melt-in-your-mouth Rasgullas—just like the ones from Bengali sweet shops! Follow these easy steps to make flawless rasgullas at home, even if it’s your first time.

Ingredients:
1.5 litres cow’s milk (or toned milk for best results)
3 tbsp vinegar (or 2 lemons + water as alternative)
300–350g sugar (for syrup)
2.5–3 cups water (for syrup)
3 green cardamoms (crushed, for flavor)

Step-by-Step Instructions:
Step 1: Prepare Chhena (Cottage Cheese)
1. Boil 1.5 litres milk. Once boiled, turn off the heat and let it cool slightly.

2. Mix 3 tbsp vinegar with 3 tbsp warm water. Add this mixture to the milk 1 tsp at a time while stirring gently until the milk curdles completely.
~ Tip: Avoid adding all vinegar at once to prevent hard chhena.

3. Strain the curdled milk through a muslin cloth. Rinse the chhena with cold water 2–3 times to remove sourness.

4. Hang the cloth for 15–20 minutes to drain excess water. The chhena should be moist but not wet.

Step 2: Knead & Shape Chhena
1. Mash the chhena on a clean surface for 10–12 minutes until smooth and crack-free.
~ Test: Press a small portion—it should be soft like dough without crumbling.

2. Divide into small, equal-sized balls (they’ll double in size later). Ensure no cracks.

Step 3: Make Sugar Syrup
1. In a wide pot, combine sugar, water, and crushed cardamoms. Boil until the syrup slightly thickens.

2. Gently drop the chhena balls one by one into the boiling syrup.
~ Key Tip: Maintain high heat—don’t overcrowd the pot.

Step 4: Cook Rasgullas
1. Cover and cook on high heat for 10 minutes. The rasgullas will puff up.
2. Flip them gently and cook for another 5 minutes.
3. Turn off the heat and let them cool in the syrup for 10 minutes.

Step 5: Serve!
1. Transfer rasgullas to a bowl. Optionally, reduce leftover syrup and pour over them.
2. Chill before serving for the best texture.

Pro Tips for Perfect Rasgullas:
✔ Use cow’s milk or toned milk for softer chhena.
✔ Knead chhena thoroughly—no shortcuts! Smooth chhena = non-breaking rasgullas.
✔ Syrup must be boiling hot when adding chhena balls.
✔ Don’t overcook—total cooking time: 15 minutes max.

Why This Recipe Works:
✅ No hard/chewy rasgullas—just spongy, juicy perfection!
✅ No fancy ingredients—basic pantry staples only.
✅ Foolproof method with detailed tips for beginners.

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#Rasgulla #BengaliSweets #HomemadeRasgulla #DiwaliRecipes #IndianDesserts #EasySweets

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