Bangali Rusgullay. Rasgulla recipe, learn how to make soft, spongy, delicious, white bengali rasgulla at home. Recipe with step by step photos to get soft & spongy rosogulla. Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup.

It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. How To Make Soft Rasgulla, Rasgulla/ Bengali Rasgulla, Roshogolla Rasgulla is one of the most popular Indian dessert from Bengali cuisine. Rasgulla recipe with step by step pics. You can have Bangali Rusgullay using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bangali Rusgullay

Prepare 1 of litter milk.
It's 1 tsp of lemon juice.
It's of Cold water (required).
You need 1 1/2 cup of sugar.
It's 2 cups of water.
You need 1 tsp of rose water.
It's 1 of Reetha whole.

It is a popular Bengali sweet. Bengali rosgulla is made using chenna. Make restaurant style bengali rasgulla recipe with tips and tricks. Rasgulla is a delicious delicacy of Orissa and it's famous all over the country.

Bangali Rusgullay step by step

Take a Saucepan and add milk. Milk should be full fat. Bring to boil. Once it's boiled turn off the flame and leave it for 2 Minutes..
Now add lemon juice a and stir slowly. It's cruddled. Leave it to 10 Minutes. When the water and milk is separated strain then Mixture on a cloth. Hang the clothe for 15 Minutes..
After the time. Take out the milk, cottage cheese is ready..
With the help of palm knead the cottage cheese till it's get smooth texture. Keep them into the freezer for 10 Minutes..
Then take it out from freezer and make small balls. Set aside..
Take a deep wok add water and sugar let the sugar desolved then add whole piece of Reetha cook on low to medium flame..
Put the cottage cheese balls in the sugar water and cook on low flame. (Jhaag should Spears on top, but it's ok)..
Cook them at least 12 to 15 Minutes when the balls double in size then turn of the flame add rose water and let them in the sheera..
When the sheera (sugar syrup) come at room temperature then dish out the Rusgullas and serve..

Also known as rasgulla or Roshgulla. The all time most beloved mishti of most Bangladeshis. Make chenna/ cheese: Bring the milk to a boil. Pahala rasagolas from Odisha (left) and Bengali rasgullas (right). Rosogolla, rasagolla, rossogolla, roshogolla, rasagola, rasbhari or rasbari (Nepali).