Sweet Recipes (Spong Rasgulla)
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- 1
Boil milk at low flame, add diluted (citric acid +water) and stir it till become curdled. Strain the curdle (chena) through a muslin cloth. Wash it with water and squeeze it, keep it for rest, now take the dry chena in a bowl and mesh it till smooth consistency. Make a small tight ball.
- 2
For chasni: Take a pan, add 2 ½ cup sugar and 3½ cup water let it boil by stirring continuously till the sugar dissolves completely for about 5-6 minutes. In the boiling chasni, add the rasgulla balls and rose essence. keep it for boil for 5 minutes. Keep flipping them occasionally. Turn off the flame. Let them cool down in the syrup for at least 2 -3 hours. The rasgullas are ready to serve.....🥰🥰
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