Spongy Rasgulla

Directions

• Boil the milk (दूध) over high heat. After that remove it from heat and cool under room temperature for 5-10 minutes.
• Now add lemon (नींबू) juice in milk (दूध) slowly-slowly and keep stirring. You will see that milk (दूध) start leaving water and start formatting small particles.
• Once milk spoiling is done, take a cotton cloth, a sieve (छलनी) and a bowl. Stack sieve (छलनी) on the top of bowl and cotton cloth on top of sieve (छलनी).
• Pour spoiled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
• Pick all four corners of cotton cloth and squeeze out the extra water.
• Now, pour 1 cup water on the milk solid particles (छैना) to remove the lemon (नींबू) flavour and smell. Don’t remove from cloth. Squeeze out the water again.
• The milk solids (छैना) are ready. Take it out on plate.
• Now knead the milk solids (छैना) for 5 minutes to make it smooth dough.
• Now, divide these milk solids (छैना) into 8 equal parts and make round ball of each part.
• Add sugar (चीनी) and 3 cups of water in a pressure cooker and bring it to boil in high heat.
• Now add 2 tbsp. milk (दूध) and remove the white crust, which form after adding milk (दूध).
• Now once again roll milk solids (छैना) balls and add them to this sugar (चीनी) syrup.
• Now cover the lid of pressure cooker and cook them for 1 whistle on high heat.
• After that cook further for 10 minutes on medium heat.
• Shift these rashgulla’s from pressure cooker to bowl with sugar (चीनी) syrup; let them cool in refrigerator.
• Serve cool.