How to Make Sponge Rasgulla | रसगुल्ला

Sponge Rasgulla is melt-in-mouth soft paneer ball-shaped dumplings made of chena ( छैना ) and then cooked in a light syrup made of sugar.

PRINT full recipe here: http://www.mygingergarlickitchen.com/how-to-make-sponge-rasgulla-video-recipe

Makes: 14 Rasgulla

Ingredients:

For Sponge Rasgulla:

Milk – ­ 1 Liter (Use full Milk Cow Milk)
White vinegar or lemon juice – 3 tbsp + 1.5 tbsp more if needed.

For Sugar Syrup:

Sugar – 1 1/­2 Cups
Water – 7 1/2 cups
Cardamom pods – 3-4 (Optional)

For serving:

Saffron Strands
Pistachio, chopped­

Instructions:

1. Heat milk in a pan and let it come to a boil.
2. Stir the milk occasionally to prevent burning.
3. Once the milk comes to a boil, turn the heat to low and add lemon juice/vinegar to it. Stir with a spatula.
4. When you see the green whey separated from the solids, then your milk is curdled.
5. Turn off the heat.
6. Line a strainer/colander with a cheese/muslin cloth and pass the curdled milk through the lined strainer.
7. Rinse well. Washing will remove the tang from the (curdled milk) chena.
8. Now gather the cloth from the sides and squeeze well.(Chenna ­has to be dry well.
)
9. Hang the cloth for 25-30 mins, or put some weight.
10. Remove the chena out from the cloth and knead well for about 10-12 minutes. You can also use a food processor for kneading. (Knead well until it starts leaving the fat, or you see your palms are getting greasy.)
13. Divide the dough into 12-14 pieces and roll them between your palms to make smooth and round lemon sized balls.
14. Add 1 1/2 sugar, 7.5 cups water, and cardamom pods to a large pot and stir with a spatula.(The ratio of sugar water should be 1:5.)
15. Let the water boil for few minutes and add the balls into it and cover it.
16. Shake the covered pan slightly and boil for 15 minutes or until the balls are double in size.
17. Setup a timer of 15 mins! Do not open the lid.
18. Let it cool completely and refrigerate.
19. Garnish with saffron strands and pistachio and serve.

Soundtrack: “Fireflies and Stardust” Kevin MacLeod (incompetech.com)

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