Spongy Khushbudaar Rasgulle
Spongy Khushbudaar Rasgulle

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, spongy khushbudaar rasgulle. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Spongy Khushbudaar Rasgulle is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spongy Khushbudaar Rasgulle is something that I have loved my whole life.

Khushbudaar spongy Rasgulle This is one of my favorite recipe of making bengali white Rasgulle. These Rasgulle are soft, spongy, flavourful and delicious. Very ideal for the festive season.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spongy khushbudaar rasgulle using 10 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Spongy Khushbudaar Rasgulle:
  1. Get For making chhenna/Paneer
  2. Take 1 litre full cream cow's milk
  3. Take 1/2 cup curd or 2 tbsp lemon juice
  4. Get 4 cups water
  5. Prepare For sugar syrup:
  6. Make ready 2 cups sugar
  7. Take 6 cups water
  8. Make ready 2 tsp rose water or 2 drops white rose essence
  9. Make ready 1/2 tsp cardamom powder
  10. Take 8-10 saffron strands
Instructions to make Spongy Khushbudaar Rasgulle:
  1. First of all boil 1 litre milk in a thick bottomed pan.
  2. Additionally, add lemon juice, I added curd and stir well.
  3. Add more curd, if required, and stir till milk curdles completely.
  4. Switch off the flame and immediately drain the curdled milk into a big cotton hand kerchief.
  5. Pour water and wash the paneer as it may be a bit sour.
  6. Now bring the corners of the cloth together and squeeze off excess water.
  7. Hang for 30 minutes till all the water drains off completely.
  8. After 30 minutes, take the freshly prepared chhena in a big plate.
  9. Start kneading the paneer with your palms.
  10. Knead well till it turns out smooth without any lumps.
  11. Make smooth small balls of paneer and keep aside.
  12. Sugar syrup recipe:
  13. In a deep vessel take 2 cups of sugar and add 6 cups of water and stir well.
  14. Boil the syrup for 10 minutes on medium flame.
  15. Add rose water/essence and cardamom powder.
  16. Now drop the prepared paneer balls into boiling sugar syrup slowly and carefully.
  17. Cover and boil for 15 minutes.
  18. The paneer balls will become double in size.
  19. Now simmer the flame and let it cook covered for another 45 minutes.
  20. Keep aside till it cools down completely and then refrigerate for about 2 hours.
  21. Garnish with few saffron strands and finally, chilled rasgulla is ready to serve
  22. These Rasgulle stay well if kept dipped in sugar syrup and refrigerated.

So that is going to wrap this up for this special food spongy khushbudaar rasgulle recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!