Rasgulla
After 3 to 4 trials this time successfully made spongy rasgulla in pateela
Rasgulla
After 3 to 4 trials this time successfully made spongy rasgulla in pateela
Cooking Instructions
- 1
Take 1 kg cow milk or low fat milk boli n curdle it with lime juice
- 2
Then transfer it on sieve lined with thin cotton cloth wash under running water to remove the sourness of lime
- 3
Squeeze out water and place the potli of chenna under heavy weight..
- 4
After 1 hour you will get the chenna in thick consistency like this
- 5
Then give 2 to 3 nice churn to chenna in grinder to make it smooth
- 6
Transfer it in to a plate and make small 12 balls out of this mixture
- 7
For chashni Take 2 cups sugar n 4 cups water
- 8
Add water in it
- 9
Let it boil till sugar melts
- 10
Add all the chenna balls in it
- 11
Boil it on high flame fr 5 mins Then boil vd cover fr another 5 mins only on high flame
- 12
After 8 to 10 mins u can see them double in size
- 13
Off the flame and let them cool completely then add lil rose water or kevra essence per choice.keep them in fridge n serve cool cool spongy n yummy rasgulla
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