Rasgulla recipe with homemade chenna | छैना रसगुल्ला | sponge bengali rosogulla banane ka tarika

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.

    

The key to get a perfect rasgulla is lying on the moisture content and the kneading. Many recipes mention to knead for so and so minutes but the time depends upon the quality of chenna. Please do like the video and share your feedback about the recipe in the comments below. Please do subscribe this channel for more recipes. All the best and happy cooking !!

*** Note *** ========== - I would recommend using full cream milk or thick milk to make this recipe & avoid skim milk. - Important trick for this recipe is kneading the chenna. it has to be done thoroughly but gently. - Do not apply pressure while kneading it as it must hold together. - Balls prepared must not have any cracks in it. try to knead the individual balls so that it holds together and forms crack free balls. otherwise, it may burst out while boiling in sugar syrup.

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