Rasgulla

 When ever I think of sweet the first dish that comes to my mind is Rasgulla. This is my favorite recipe. Today I am gonna tell you how to prepare a sponge Rasgulla recipe at your home easy.

Lets Get Started

Ingredients:

Full Cream Milk

Sugar

Lemon

Process:

1. Take 1ltr full cream milk add in to a pan and boil it. In medium flame stir the milk frequently to avoid burning of milk. When milk gets boiled switch of the flame and keep it aside.
2. Now take 2-3 table-spoon of lemon juice. Slowly add the lemon juice to the boiled milk.
3. Now milk will start to curdles.
4. Arrange a colander lined with a thin cloth and pour the mixture into it. Immediately rinse it well to remove the lemon flavor.
5. Wrap the chenna in the cloth and rinse it with cold water.
6. Make a knot of the cloth. Squeeze up and remove the excess water as much as you can. Keep some weight on it for about 1-2 hours to get it drained.
7. Knead the chenna to make Rasgulla. Before that check if chenna has right amount of moisture in it. Take a small portion of chenna in your hands and smear it gently to a smooth chopping board. It has to be non-sticky, grainy or crumbly.
8. Knead the chenna with your finger until it gets smooth and uniform.
9. Divide the dough in to portions. Make smooth balls that are crack free. You can make any size balls that is your wish. But remember the size of the balls get doubled when cooked. Cover these and keep it aside.
10. Add sugar to a pan. make sure the pan has to be wide and deep enough, so that you can move the Rasgulla and puff well.
11. Pour water and cardamom to it.
12. Dissolve the sugar and bring it to rolling boil. The flame has to be medium to medium high, so that the syrup is bubbling and boiling steadily.
13. Add the balls to the syrup.
14. Keep the pan covered and boil it for 9-10 mins. After 5 mins open the lid and gently stir the syrup uniformly without touching Rasgullas and quickly cover the lid.
15. If you feel that the syrup is boiling rapidly then reduce the the heat. You should maintain the steady temperature at this stage. Otherwise they tend to turn rubbery.
16. Rasgullas will be puff and double in size. Maintain a steady heat, do not keep the flame high at this point, beacuse Rasgulla may break.
17. After 10 mins remove the pan from the stove.
18. Don't take the lid untill the temperature has come down.
19. Rasgulla has doubled in size.
20. Serve Rasgulla and enjoy your sweet.