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Chocolatey Sponge Rasgulle

Chocolatey Sponge Rasgulle

Cooking Time

Preparation Time : 30

Cook Time : 8

Total Time : 38


Serves 4

  • FOR CHENA. Full fat Milk 500 ml

  • Lemon juice 1 tbsp

  • Cornflour 1 tsp

  • FOR SUGAR SYRUP: Sugar 1 cups

  • Water 4 cups

  • Grated Dark Chocolate 1/2 cups


  • 01

    Boil the milk, remove from flame and add 1/4 cup water. Slowly add the lemon juice and keep stirring milk gently.

  • 02

    Strain this with a cheese cloth. Wash it with cold water 3-4 times. Remove all the water from it.

  • 03

    Put this chena in a mixie and grind it for 1 minute at medium speed. Take it out and mix corn flour and knead for around 1 minute.

  • 04

    Prepare a soft dough and make 12 small balls out of it and ensure no cracks are there.

  • 05

    Put water and sugar in a cooker, heat it until it boils on full flame. Add the chena balls in it one by one. Wait for a minute.

  • 06

    Close the cooker and wait for first whistle. Lower the flame and let this remain for 5 minutes.

  • 07

    Remove from the flame now and wait until the pressure releases. Chena is ready to cool in the refrigerator for 3-4 minutes.

  • 08

    Melt chocolate in microwave by heating for around 30 seconds

  • 09

    Dip these sponges in melted chocolate and serve your Chocolatey Sponge Rasgulle and enjoy!



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