Sponge Rashogolla




Sponge Rashogolla

Sponge Rashogolla

By June 10, 2015

Author: Zurana Masud
Recipe type: Dessert
Cuisine: Bangladeshi
Serves: 5 people

Prep Time : 1h 10 min. Cook Time : 20 minutes Yield : 1 hour 30 mins



For making channa:
  1. In a wide pan boil milk and when milk comes to boil switch off the flame.
  2. Now slowly add lemon juice or vinegar to the milk and keep stir occasionally.
  3. Place piece of muslin or cotton cloth over the strainer and keep stained over a pot.
  4. Pour milk over the cloth, now add cold water and wash the Chana properly to remove sourness of lemon juice and lightly squeeze out water from the channa and hang in for 1 hour.
  5. Take Channa on a flat surface/plate and start rubbing it for 10 mins till it becomes soft. Also add 1 teaspoon  cornstarch.
  6. Divide the channa into 10 equals parts and roll each part into a ball. Taking care to see that the there are no cracks on the surface.
For the Sugar Syrup:
  1. Add 1 cup of sugar and 5 cups water in a pan and boil till the sugar dissolves. When the syrup comes to boil add 1/2 teaspoon milk for cleaning dust in the sugar.Clear it using a spoon.
  2.  Add all channa balls one by one carefully in the syrup and cover it. Cook in the high flame for 15 mins and medium flame for 5 mins.
  3. Turn off heat and keep aside for another 5 mins. If you find your Rashogulla being flat, then try to increase sugar water.
  4. Transfer the Rashogullas into a pot and refrigerate to be chilled. 


Sponge Rashogolla

Sponge Rashogolla

  Similar Recipes: Chhanar Jilapi/Ricotta Cheese Jeelapi Gurer Shondesh/Chhap Sondesh (Tok Doi)Plain Yogurt/How to make plain yogurt at home in hotpot Misty Doi/Sweet Yogurt(Traditional Way) Mango Kulfi


2 responses to “Sponge Rashogolla”

  1. Shila Akter says:

    I like these recipe so much. I want more recipe. Thank you so much zuranazrecipe.

  2. bindu says:

    banglay dite paren na…..english rcp puropuri bujha jay na.

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