Hey everyone, welcome to our recipe page.it is Brian Cobb. Today, I will show you a way to prepare a special dish, soft spongy rasgulla recipe. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Soft Spongy Rasgulla Recipe is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Soft Spongy Rasgulla Recipe is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have soft spongy rasgulla recipe using 6 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Soft Spongy Rasgulla Recipe:
- Prepare 300 ml fresh whole full fat milk
- Prepare 1 Cup sugar(1 Cup =250ml)
- Prepare 5 Cup water
- Make ready 1 tablespoon vinegar or lemon juice
- Take 2-3 cardamom pods
- Prepare 1 pinch safforn stands/kesar
Instructions to make Soft Spongy Rasgulla Recipe:
- Add milk in a pan.Bring to boil it.(Please note Do not use tetra pack/skimmed milk/lowfat/pastuerized milk) Only fresh and full fat milk.
- Add 1 tablespoon vinegar or lemon juice.Keep stirring until the milk curdle.
- If doesn't add more vinegar or lemon juice and keep stirring.
- When you see the milk curdled completely,Switch off the flame.
- Place a colander over a bowl & line with a thin clean cloth.transfer curdled milk (chenna) on it.pour cold water this stop chenna will cooking further.
- Drain the chhenna (curlded milk).rinse the chhena in running water to remove acidic flavor.Tie the cloth.drain the water.squeeze it well to remove excess water.hang it atleast for 30minutes.
- Transfer chenna to a plate.Knead chenna well to make smooth dough atleast for 5 mins.
- Take small portion from dough and make the small balls
- For syrup,take a deep and wide pot(vessel).Add 1 cup sugar and 5 cup water,cardamom.stir it to dissolve the sugar and bring it to boil.
- Then add balls to syrup one after one gently.Cover it immediately
- Boil it for 5 minutes then stir the sryup without touching the balls.again cover it cook it for more 4 to 5 minutes on medium flame.Switch off the flame.Keep the lid closed.Do not open for 20 minutes otherwise they will shrink or fall flat.
- After 20 mins open the lid.The rasgullas will be double in size and sink in syrup.Allow to cool completely.Serve it chilled.If you desired garnish with saffron.
So that is going to wrap it up for this special food soft spongy rasgulla recipe recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!!
