Sponge Rasgulla

Name: Sponge Rasgulla
Total time: 4500 s
Yield: 7persons
Cuisine: Indian
Ingredients: 1 litre full fat cow milk; 1 tsp lime juice(diluted with one tsp of water); 1 tsp maida/All-purpose flour; 1 cup sugar; 4 cups water; 1 tsp saffron

Kalpana Shehrawat Mohil @cook_25421300

Everyone's favourite dish... really mouth watering..so soft and sponge too.
#toddlertantrums
#favorite_recipe
#post_No
#dishname
#mayankbigdelhifoodie
#mansigupta009

Kalpana Shehrawat Mohil @cook_25421300

Everyone's favourite dish... really mouth watering..so soft and sponge too.
#toddlertantrums
#favorite_recipe
#post_No
#dishname
#mayankbigdelhifoodie
#mansigupta009

Saved

Ingredients

1hr 15mins

7persons

1 litrefull fat cow milk
1 tsplime juice(diluted with one tsp of water)
1 tspmaida/All-purpose flour
1 cupsugar
4 cupswater
1 tspsaffron

Saved

Steps

1hr 15mins

1

Heat the milk and before it boils add lime juice and water into it. Let the milk curdle. Now our chena is ready.
2

Drain chena into a muslin cloth. Add water to take out sourness of lime from chena. Squeeze it and let extra water drain out
3

Take dry chena in a plate.Add maida into it.knead chena well to make a smooth dough.
4

Now make round balls. Make sure there is no crack in chena balls. Keep it aside.
5

To make a sugar syrup, take a deep pan.Add four cups of water and one cup of sugar. Add saffron. Let it boil.
6

Now this is the time to add chena balls into the sugar syrup. Cover the pan and cook for 5-7mins. After that remove the cover and cook for 10mins more.
7

You will see chena balls becoming double in size. Now turn off the gas and let it stay in sugar syrup and cool down for 4 hours.
8

After 4 hours our mouth watering rasgulla are ready to eat.