Rasgulla Recipe Bengali Rosogulla How To Make Sponge Rasgulla

RASGULLA RECIPE | BENGALI ROSOGULLA | HOW TO MAKE SPONGE RASGULLA

Steps:

• firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
• stir until the milk curdles keeping the flame on low to medium.
• do not boil further once water separates completely.
• drain the curdled milk over a cloth-lined over a colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
• squeeze off the water completely. be careful as the curdled milk will be very hot.
• rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• squeeze off the water completely. do not over squeeze as the moisture in paneer will be lost.
• hang for 1 hour making sure the water is drained completely, yet remain the moisture.
• after 1 hour, start to mash the paneer for 5 minutes.
• mash the paneer till it turns out smooth texture without any grains of paneer.
• now prepare small ball sized paneer and keep aside. cover and keep to prevent from drying.
• in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
• stir and dissolve the sugar completely.
• now boil the water for 5 minutes.
• drop in rolled paneer balls one by one into boiling sugar water.
• cover and boil for 10 minutes or until rasgulla doubles in size.
• now drop into ice-cold water immediately, to prevent from shrinking in size.
• once cooled completely, take into a serving bowl and pour in leftover sugar water.
• finally, enjoy rasgulla chilled or as it is.