Hello friends,
Welcome to all of us on our blog today, we are going to tell you about Sponge Rasgulla, so let's start friends
Ingredients:
Milk - 1 liter (5 cups, full cream milk)
sugar - 300 grams (1.5 cups)
lemon - 2 (take out the juice)
Method:
Wash a vessel with some water and put milk to heat it. When the milk comes to a boil, take the milk down from the fire, and cool it down a bit (keep the milk warm up to 80 percent). Mix as much juice as there is in the lemon juice.
• Add 1 to 1 table spoon of milk and add lemon juice and mix, add lemon juice till the milk is well bursting, and keep mixing, as soon as the milk is well burst stop pouring the lemon juice, And sieve the torn milk in a cotton, clean cloth.
• Lay the cloth on top of the sieve and place some utensil on the bottom, pour the torn milk on top of the cloth.
• The water released from the cracked milk will come down in the pot and the chenna will remain in the cloth. Put 1-2 cups of cold water over the chenna, the chena will also cool down and the sour taste of lemon will also be eliminated with the chenna.
• After lifting the cloth from all around, while pressing the chena by hand, squeeze all the water from the chena. Soft soft chenna is ready. • Take out the chenna in a plate, pressing the chena with your hands and fingers, flip it over and flush it for 4 - 5 minutes to make it soft and smooth. Divide the chenna into 10 - 12 parts. • Take one part and bind it like a ladoo by hand and first bind it, and now smooth it by giving a round shape. Place the prepared balls in a plate. Make all the balls and prepare them. Cook rasgullas in the cooker, rasgullas are cooked very quickly in the cooker, because the temperature in the cooker is higher than the open cooker, for cooking rasgullas, a higher temperature is required.
• Put sugar and 4 cups of water in the cooker, let it come to boil, when it comes to boil, add chenna shells one by one into the cooker, and close the cooker lid. After 1 whistle in the cooker, turn the flame to medium, and let the rasgulla cook for another 7 - 8 minutes, turn off the fire. Take water in a vessel, place the cooker in it, cool the cooker or put the cooker under the tap, so that it cools quickly and opens. • Carefully open the lid, take out the rasgulla from the cooker with sugar syrup and keep it in a bowl and let the rasgulla cool down, after 5 - 6 hours rasgulla becomes good sweet and very tasty. • Serve and eat cold cold sponge rasgulla. • Ingredients for Bengali Sponge Rasgulla can be kept in the refrigerator and eaten for 7 days.
Thank you
