Soft spongy Rasgulla
Cooking Instructions
- 1
Heat milk when start boiling add vinegar and stir for few seconds.
- 2
Soon chena will sperate keep stiring then turn off the gas drain it and tie in muslin cloth for 1 hour.
- 3
Now transfer to plate then rub from from palms till it become smooth and little buttery.
- 4
Then make smooth small balls as the size will increase furthur.
- 5
Now in pressure cooker add 4 cups of water and one cup of sugar and boil it till rolling.
- 6
Now add balls and close the lid after 1 whistle simmer the flame for 8-10 mins.
- 7
Then turn off the gas and wait till pressure goes out now you can see size is almost doubled take out gentally in a bowl.
- 8
Cool down and refrigerate for 4-5 hours then garnish with pistachio and saffron strands. Spongy rasgulla is ready to cherish.
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