5 Minutes to Producing Perfect Spongy Rasgulla

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Spongy Rasgulla

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Below are the ingridients that are required to serve a tasty Spongy Rasgulla:

  1. Provide 1 litre of milk.
  2. Provide 4 tbsp of lemon juice.
  3. Use 1 glass of water.
  4. Take 450 gm of sugar.
  5. Provide 10-15 of saffron strands.
  6. Get 4-5 of chopped almonds for garnish.

Ready with the ingridients? Here are the sequences on cooking Spongy Rasgulla:

  1. Boil the milk in a pan..
  2. Then add ½ cup water in it. (for soft chena).
  3. Add the lemon juice stir well..
  4. Take a strainer cover it with a cotton cloth..
  5. Put the curled milk in the strainer..
  6. Wash the chena 4 – 5 times with water..
  7. Now hang it for 30 minutes to drain out water..
  8. In a cooker add 1 glass water and sugar allow the sugar to melt on high flame..
  9. While the sugar syrup is boiled, reduce the flame and add saffron..
  10. To make Rasgulla -.
  11. Knead the chena very well at least for 15 minutes..
  12. Now make 6 equal size balls from chena..
  13. While the sugar syrup is boiled put the balls into the sugar syrup..
  14. Cover the cooker with lid..
  15. After 1 whistle reduce the flame for 15 minutes..
  16. After 15 minutes switch off the flame..
  17. Arrange the spongy Rasgulla in serving dish and garnish with chopped almonds..
  18. Our spongy Rasgulla is ready for serve..

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