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- 1
Chenna: In a pan add milk.
- 2
Stir and get to a boil.
- 3
Add lemon juice and stir well.
- 4
Add more lemon juice and stir till milk curdles completely.
- 5
Immediately drain the curdled milk in to the hand kerchief.
- 6
Pour a cup of water and clean the chenna as it lemon juice init.
- 7
Furthermore, bring it together and squeeze off excess water.
- 8
Hang for 30-minutes.
- 9
Knead chenna till it turns out smooth without any grains of milk.
- 10
Make small balls of chenna and keep aside.
- 11
Sugar Syrup :In a pan take 1-1/2cup sugar.
- 12
Add 6-glass water and stir well.
- 13
Boil the syrup on fast flame.
- 14
Add chenna balls into boiling sugar syrup.
- 15
Cover and boil for 20-minutes.the chenna balls double in size.
- 16
Keep a side till it cools completely and then refrigerate.
- 17
Finally, serve rasgulla chilled, garnished with pistachios.
- 18
Sponge rasgulla is ready.
- 19
Enjoy
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