SPONGE RASGULLA

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SPONGE RASGULLA






INGREDIENTS


1 liter whole milk
3 tablespoons lemon juice
1 cup sugar
4 cups water


Instructions




  • Heat milk in a heavy bottom pan.
  • Once the milk comes to a boil,add lemon juice till the milk curdles.
  • Strain the curdled milk using a muslin cloth.
  • Squeeze the muslin cloth to remove all the water from the chena.
  • Take the chena in a bowl & mash the chena with your hands  to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.
 
  • Make small balls from the chena .
  • Meanwhile in a pan mix the sugar and water and let it boil at high temperature.
  • Put the chena balls in the boiling sugar syrup.
  • Cook the rasgullas in sugar syrup for 20 minutes on high flame.
  • Allow it to cool, and enjoy.
  •  

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