Spongy Rasgulla

Vipasha

Yields 8

Serves 8

Spongy Rasgulla

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

• Full cream milk (दूध)  -  1 litre
• Lemon (नींबू)  -  1 big
• Sugar (चीनी)  -  1 ½ cups
• Water  -  3 cups

Instructions

1. Boil the milk (दूध) over high heat. After that remove it from heat and cool under room temperature for 5-10 minutes.
2. 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.
3. 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).
4. Pour spoiled milk (दूध) in the cotton cloth to separate milk solid particles (छैना) from milk water.
5. Pick all four corners of cotton cloth and squeeze out the extra water.
6. 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.
7. The milk solids (छैना) are ready. Take it out on plate.
8. Now knead the milk solids (छैना) for 5 minutes to make it smooth dough.
9. Now, divide these milk solids (छैना) into 8 equal parts and make round ball of each part.
10. Add sugar (चीनी) & 3 cups of water in a pressure cooker and bring it to boil in high heat.
11. Now add 2 tbsp. milk (दूध) and remove the white crust, which form after adding milk (दूध).
12. Now once again roll milk solids (छैना) balls and add them to this sugar (चीनी) syrup.
13. Now cover the lid of pressure cooker and cook them for 1 whistle on high heat.
14. After that cook further for 10 minutes on medium heat.
15. Shift these rashgulla’s from pressure cooker to bowl with sugar (चीनी) syrup; let them cool in refrigerator.
16. Serve cool.