Angoori Rasgulla (अंगूरी रसगुल्ला)-White Rasgulla-Small Rasgulla-Bengali Sponge Rosogulla

By | November 7, 2017

Ingredients –

  • Paneer /Chena /cottage cheese
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 2 pinch
  • Food color (optional)

Method –

  1. Add the sugar into the pan, add 2.5 cup of water and cardamom powder in it and allow sugar chashni to boil.
  2. Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  3. Take small portion of chena in your hand and shape them into small balls.
  4. Roll the chena balls between your palms and keep all of them on a plate.
  5. Once sugar syrup starts boiling add 1 tsp milk, after adding milk a brownish froth will start appearing on the surface of the chashni, remove all the forth using a spoon.
  6. Now put all the chena balls in boiling sugar syrup and close the lid, Cook for 15-20 minutes on high heat.
  7. After 15- 20 minutes Turn off the stove.
  8. Open the lid  and let it cool down completely.
  9. Angoori Rasgullas are ready.
  10. Now take them out in a bowl  and serve it.
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