Soft and Spongy Rasgulla
Cooking Instructions
- 1
Take toned milk in a pan. Take 2 tbsp lemon juice and add 2 tbsp water.
- 2
Stir constantly. Pour lemon juice and stir well.
- 3
Stir until the milk curdles. You can use the leftover water to make soup or knead the dough as they are very nutritious.
- 4
Drain the curdle milk over a cloth-lined over a Colander.
- 5
Squeeze off the water completely.
- 6
Rinse the curdle milk with fresh water to remove sourness from lemon juice.
- 7
Leave it for 1hour making sure the water is drained completely. Yet remain the moisture.
- 8
Take water and sugar in a pan and boil it.
- 9
Start to mash the paneer for 5 minutes.
- 10
Mash the paneer till it turns out smooth texture without any grains of paneer.
- 11
Now add all-purpose flour. Mix well for 5 minutes. Now prepare small ball sized paneer.
- 12
Stir and dissolve the sugar completely.
- 13
Now boil the water for 5 minutes and add paneer balls one by one into sugar water.
- 14
Cover the pan for 5 minutes. After 5 minutes check the balls and again cover it for 15 minutes.
- 15
Now fluffy and soft rasgulla are ready. Serve.
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