Cooking Instructions
- 1
Boil the milk in a pan.
- 2
Then add ½ cup water in it. (for soft chena)
- 3
Add the lemon juice stir well.
- 4
Take a strainer cover it with a cotton cloth.
- 5
Put the curled milk in the strainer.
- 6
Wash the chena 4 - 5 times with water.
- 7
Now hang it for 30 minutes to drain out water.
- 8
In a cooker add 1 glass water and sugar allow the sugar to melt on high flame.
- 9
While the sugar syrup is boiled, reduce the flame and add saffron.
- 10
To make Rasgulla -
- 11
Knead the chena very well at least for 15 minutes.
- 12
Now make 6 equal size balls from chena.
- 13
While the sugar syrup is boiled put the balls into the sugar syrup.
- 14
Cover the cooker with lid.
- 15
After 1 whistle reduce the flame for 15 minutes.
- 16
After 15 minutes switch off the flame.
- 17
Arrange the spongy Rasgulla in serving dish and garnish with chopped almonds.
- 18
Our spongy Rasgulla is ready for serve.
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