How to Make Delicious Spongy Rasgulla

Spongy Rasgulla.

You can cook Spongy Rasgulla using 6 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Spongy Rasgulla

1. Prepare of For Chhena.
2. Prepare 10 Cups of milk.
3. Prepare 4 Tbsp of lemon juice.
4. Prepare of For Syrup.
5. You need 8 Cups of water.
6. Prepare 1.5 Cups of sugar.

Spongy Rasgulla instructions

1. Boil Milk on medium heat. Keep stirring in between so that milk does not get burnt at the bottom..
2. Once the milk comes to a boil and starts to rise, add Lemon Juice..
3. Now the milk will curdle and the whey colour will separate. Strain this mixture in a cotton cloth to collect the Chhena.
4. Wash it with Fresh water to get the lemon juice and flavor out of it. Wrap the Cheese cloth and squeeze to rid the Chhena of the liquid..
5. Chhena should be moist for spongy Rasgullas so don’t let all the whey drain out..
6. Hang it for 30 minutes. Now take the Cheena and knead it well until smooth.Don't over knead it, this is done just to smoothen the Cheena and remove the crumbles..
7. Now take small amounts of this Cheena and make round balls of it. Make balls of entire mixture..
8. For syrup-Boil water on medium heat Add sugar and mix well. Bring it to a boil..
9. For Rasgulas Add Cheena balls to the syrup and cover with a lid. Cook for 15 minutes on medium heat. The balls will increase in size almost double. Turn off the flame and keep it a side..
10. Let it cool down. Refrigerate for 3 - 4 hours and serve!!.