Learn how to make delicious and spongy rasgulla using powdered milk instead of chenna (milk cheese). This recipe is perfect for those who prefer eggless and vegetarian options for making sweet treats. The soft and syrupy texture of these sponge rasgullas will leave you wanting more!
Ingredients
- 1 cup Milk Powder (high-quality, full-cream)
- 1 tsp All-Purpose Flour (for binding, optional if using eggs)
- 1/4 tsp Baking Powder (not baking soda)
- 1 tbsp Ghee (or butter or oil)
- 1/4 cup Milk (or 1/3 cup beaten eggs, if preferred)
- 1 cup Sugar
- 4 cups Water
Nutrition Facts
Eggless Juicy Spongy Rasgulla Recipe
Amount Per Serving
Calories 1481
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 76mg25%
Sodium 685mg30%
Potassium 1045mg30%
Carbohydrates 293g98%
Fiber 0.2g1%
Sugar 262g291%
Protein 20g40%
Vitamin A 379IU8%
Vitamin C 4mg5%
Calcium 537mg54%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Equipment
- Mixing Bowl
- Pan with lid
- Plate
- Knife (for cutting and serving)
- Notes:
Instructions
- In a mixing bowl, combine 1 cup milk powdered, 1 tsp all purpose flour (if not using eggs), and 1/4 tsp baking powder.1 cup Milk Powder, 1/4 tsp Baking Powder, 1 tsp All-Purpose Flour
- Add 1 tbsp ghee (or butter or oil) to the dry mixture. Mix well using your hands, ensuring the fat is evenly incorporated.1 tbsp Ghee
- Slowly add 1/4 cup milk (or beaten eggs, if using) little by little while kneading the dough. Be careful not to over-knead; the dough should be sticky but manageable.1/4 cup Milk
- Once the dough is prepared, wash your hands and apply a bit of ghee to prevent sticking. Divide the dough into 10-20 portions, depending on your desired size.
- Roll each portion into a smooth ball, ensuring there are no cracks on the surface. Place the balls on a plate.
- In a separate pan, combine 1 cup sugar and 4 cups water. Heat over medium flame until small bubbles appear.1 cup Sugar, 4 cups Water
- Carefully add the prepared balls to the simmering syrup, ensuring they are fully submerged. Cover the pan with a lid.
- Cook the balls in the syrup for 5 minutes over medium flame. Then, flip each ball and continue cooking for an additional 2-3 minutes.
- Remove the lid and cook uncovered for another 2 minutes, flipping the balls once more to cook evenly.
- After a total of 10 minutes, turn off the stove. Allow the balls to cool in the syrup, covered, until completely cooled-down (approximately 3 hours).
- Once cooled, the sponge rasgullas are ready to serve. You can enjoy them immediately or keep them in the syrup for a longer duration (6-7 hours) to enhance the flavor.
- Serve the sponge rasgullas on a plate, and optionally decorate them for an appealing presentation.
Video
Notes
- Choose a high-quality powdered milk brand labeled as full-cream for the best results.
- If using eggs instead of milk, omit the all-purpose flour from the ingredients.
- Be cautious while kneading the dough; avoid excessive pressure to prevent the milk from losing its fat content, which helps in achieving the sponge-like texture.
- The syrup should have a slightly sweet and liquid texture. Adjust the sugar-water ratio as per your taste preference.
- Ensure the balls are fully submerged in the syrup during cooking to allow them to soak up the sweetness.
- After cooking, the sponge rasgullas will flatten slightly but maintain their shape and syrupy texture.
- For maximum flavor, let the rasgullas rest in the syrup for a few hours before serving.
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