Sponge Rasgulla

Name: Sponge Rasgulla
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 1/2 cups full fat whole milk; 2 tbsp lemon juice or vinegar; 3-4 drops rose water; 2 cardamom pods; 3/4 cup sugar; 1 tsp cornflour; as needed ice cubes; as needed chilled water

Kumkum Chatterjee @cook_12055532

#flavour2

Rasgulla is a delicious melt in the mouth Bengali sweet which is made with chenna (paneer or Indian cottage cheese) dipped in sugar syrup.Milk is curdled with lemon juice,strained,kneaded and rolled into tiny balls, then boiled in sugar syrup so that they double in size.These are served in any festival or as a delicious dessert after meals.

#flavour2

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

20 minutes

2 servings

1 1/2 cupsfull fat whole milk
2 tbsplemon juice or vinegar
3-4drops rose water
2cardamom pods
3/4 cup sugar
1 tspcornflour
as needed ice cubes
as neededchilled water

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Steps

20 minutes

1

Boil milk.Reduce flame.Extract juice of lemon in little water.Pour this lemon water in boiling milk and boil till milk curdles.Add few ice cubes and chilled water to the curdled milk and set it aside to soak for half hour so that chenna stops cooking further and is soft.Strain water completely in a muslin cloth.Squeeze out all water but it should not be very dry.Knead paneer with the heels of palm for 5 minutes.Add 1 tsp cornflour and knead again.
2

Form into small round balls.Boil sugar with 3.5 cups water in a wide pan.Add cardamom pods and rose water in the syrup.Remove pods and slowly add the balls and boil it covered for 8-10 minutes tossing once in between till rasgullas are double the size.Serve at room temperature or chilled.Garnishing with few strands of saffron may be done but optional.