Скачать или смотреть How to Make Soft Spongy Rasgulla at Home | Bengali Rasgulla Recipe | Chef Sajan

Hello friends, I am Chef Sajan and today I will show you how to make soft, spongy, and juicy Bengali Rasgulla at home. This recipe is explained step by step with all the important tips and tricks so that your Rasgullas turn out perfect every time – just like hotel-style!

Ingredients for Rasgulla

1 liter full-fat milk

2 tbsp lemon juice or vinegar (diluted with 2 tbsp water)

250 g sugar + 1.5 cup sugar

2.5 cups water + 4 cups water

1/2 tsp corn flour

2-3 cardamom (optional)

1 tsp all-purpose flour (for slurry)

Process (Summary)

Heat milk and curdle it using diluted lemon juice or vinegar to make soft chenna (paneer).

Wash and strain the chenna, rest it, then knead with corn flour until smooth.

Make equal round balls without cracks.

Boil them in sugar syrup (water + sugar + flour slurry) until they double in size.

Transfer to light sugar syrup and let them soak for 3-4 hours.

Serve chilled soft Rasgullas at home.

Why you’ll love this recipe

Easy to follow step-by-step instructions

Chef’s secret tips for perfect texture

Soft, spongy, melt-in-mouth Rasgullas every time

👉 Try this recipe at home and let me know in the comments how it turned out.
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