Try this easy-to-make and quick-to-eat Roshogolla or Bengali Rasgulla or Sponge Rasgulla or Chena Rasgulla. Sponge Rasgulla Recipe is one of the common sweets liked by almost everyone in the family. It is made by curdling milk and then separating the chenna (paneer or Indian cottage cheese). The sweet is originated from Bengal and because of its juicy texture became every Indian’s favourite.

So if you want to try something new this Diwali, try this easy Sponge Rasgulla Recipe.

#Roshogulla​ #Rasgulla​ #BengaliSweets​ #Desserrecipes

Let’s explore How to make Sponge Rasgulla Recipe:

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00:00 Introduction
01:00 Recipe Begins
02:22 Kunal’s Tips & Tricks
02:45 Recipe (Contd.)
12:07 Plating Sponge Rasgulla

Few things to keep in mind while making Rasgullas:
– Maintain the consistency of Sugar Syrup or Chashni throughout the preparation
– Use maida and water mixture or reetha to make Sponge Fluffy Rasgullas while cooking

Ingredients: (For Dough)
Milk (full cream) – 2lt
Vinegar – 6tbsp

For Syrup:
Sugar – 4 cups
Water – 2 cups
Water (room temp) – 2lt
Maida – 2 tbsp
Water a dash
Rosewater – 2tbsp
Fresh rose petals – a handful

For full recipe and ingredients, click:…

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–Enjoy Sponge Rasgulla Recipe by chef Kunal Kapur–

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