Spongy Rasgulla: Make Spongy Rasgulla at home by following these 5 tips

By Sandy Verma On Nov 29, 2024

Spongy Rasgulla�रेसिपी: Who doesn't love to eat spongy and soft Rasgulla? Be it any festival or function, most of the people like to eat gram sponge rasgulla. However, some people also make it at home. Many people complain that whenever they make Chhena Rasgulla, it does not become spongy and soft. Sometimes it becomes so hard that even though it is tasty, one does not feel like eating it. The reason for this is not only the method of preparation but also the ingredients.

Ingredients of Rasgulla

2 liters of milk (low fat, boiled and refrigerated overnight)

(mixed in ¼ cup water) ¼ cup lemon juice

(You can also use semolina instead of flour) 1 tsp flour

(Rose water or cardamom flavored nugget) 4 cups sugar syrup

How to make Rasgulla

First of all, take out cream or cream from milk. After this, keep it on low flame and boil it once.

Then add lemon juice to it. Play lightly. After this, when the milk starts curdling, turn off the gas. Leave it for five.

Now drain the water from it and leave the cheese in a sieve for four hours.

After this mash the cheese. Keep in mind that the cheese should be well mashed. 5. Add flour or semolina and mash it again.

Now pour four to six cups of water in a pan and boil it. Prepare Paneer Balls.

However, keep in mind that the cheese balls should be completely smooth and should not be broken anywhere.

After this, put the prepared balls in boiling water and cover the pan. After this let them cook for about 20 minutes.

After cooking, keep them to cool. And when the balls cool down, filter them and put them in syrup. Serve after cooling.