Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, soft spongy mini rasgulla. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Soft spongy mini rasgulla is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Soft spongy mini rasgulla is something which I’ve loved my whole life.

In the blog of Rasgulla recipe, I have shared the process of making soft, spongy and delicious rasgulla with many rasgulla tips and suggestions. It is one of my most favorite Bengali sweets. For whom I had to do a lot of research to share this recipes and after talking to many chefs, I am sharing Rasgulla's recipes with you.

To begin with this recipe, we must first prepare a few ingredients. You can have soft spongy mini rasgulla using 7 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Soft spongy mini rasgulla:

1. Get 1 liter cow milk
2. Prepare 1 tsp Vinegar/lemon juice
3. Get As required Water
4. Make ready For Chasni:
5. Take 1 cup Sugar
6. Make ready 5 cup Water
7. Get 1 tsp Maida

Rasgulla is a famous Indian dessert made with the chenna but originated in Bengal. Go grab Authentic Bengali Rasgulla Recipe here. Read on to pick up some top tips to make soft and spongy Rosogollas. Some call it Rasgulla, Rasgulle or rosogolla in Bengali.

Steps to make Soft spongy mini rasgulla:

1. Take one litre cow milk boil it,once it comes to boil turn off the gas and let it cool for 2 minutes.
2. Now take 1 tbs vinegar/lemon juice dilute it by adding one cup water to it.
3. Add this lemon /vinegar water to the milk, once the milk starts curdling immediately add one to two glass of cold water to milk so that curdling process stops.
4. Now in a strainer place a cotton cloth and stain the chena.
5. Immediately add cold water so that the chena remain soft like and not curdled like paneer used in veggie.
6. Now mash this chena with palm in one plate to make it soft it will take around five minutes.
7. Now make small of Chena.
8. In one thick bottom pan add one cup water and 5 cup water boil it.
9. In one bowl mix one tsp maida with water to make runny paste.
10. Now in boiling sugar syrup add chena ball one by one and add this maida ghol, this will help to create bubble, more the bubble the ball will cook properly.
11. Cook them for about 15 minutes and keep adding in small amount the maida ghol whenever the bubble reduces.
12. Once cooked take them out in chilled water and after few minutes add them to syrup.
13. Mini rasgulla ready,let them cool at room temperature and there after place them in fridge.
14. Bengali rasgulla are best when eaten after six to seven hours after kept in fridge.

Whatever the name is - Theses sweet cheese balls are really sinful dessert, compel your mouth to drop water. If you trace the history of […] Hey Guys,today I bought a very special recipe of mini rasgulle. They are very spongy and you will love the taste of it. If you like it than liked the video,sh. Rasgulla is a soft, spongy and juicy milk based Indian sweet.

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