Sponge Rasgulla

By Smriti Srivastava

Mar, 30th

647

Servings

4 persons

Cook Time

2 hr

Ingredients

3 - 5

Ingredients

Milk
Sugar
Green Cardamom
White Vinegar/lemon juice
Kewra (optional)

Instructions

Boil the milk. Once it's done, switch off the flame and wait for 4 - 5 mins.
Mix vinegar / lemon juice with equal quantity of water.
Add this mixture to milk in batches till it gets curdled up.
Now take it out in a separate muslin cloth and wash it with water.
After that, squeeze it completely and keep it aside for 30 min. Ou chenna is ready.
Thwn knead this chenna for 10-15 mins or till it get smooth.
Now make small balls of it.
To prepare the sugar syrup, add sugar to water with cardamom and kewra and bring the water to boil.
Once its done, add chenna balls to it and cover it. Cook it on high flames for 10 mins.Then remove the lid and use the spoon to flip the balls.
Cover it again and cook it for another 10 mins.
Switch off the flame. Let it cool completely. Then keep it in refrigerator for around 1- 2 hrs.
Take it out from refrigerator and our yummy rasgullas are ready. Serve chilled.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.