Sponge Rasogolla Ingredients :
Milk : 1ltr
Lemon : 2 (Medium size )
Sugar : 1 cup
Cardamom : 1/2 tbsp
Water : 10 cups
Process :
Boil the milk and switch off the flame and wait for 30 seconds. Now mix the lemon juice in 1/4 cup of water. Add 1/3 of the lemon juice to the milk and steer it. Reapet the procss thrice. Do not pour the entire lemon juice at one go. When the milk will curdle completely, rest it for 30 seconds. Strain the water to separate the cottage cheese or chana using a piece of cotton cloth. Wash the chana with cold water to reduce the sourness of lemon. Now wash it again over the cloth. Squeeze the cottage cheese by knotting the cloth tightly to drain the excess water from the chana. Now hang the chana for 30 minutes to drain the remaining water from it.
After 30 minutes, take out the lump of the chana on a flat plate. Add 3/4th of the cardamom powder in it. Switch on the flame and take a large pan and add 10 cups of water and 1 cup of sugar. Sprinkle the remaining cardamom powder from the surface. Let it boil. By this time smash the cottage cheese for 2 to 3 minutes by using your palm. Do not make it too smooth. Prepare 10 small balls out of this dough. When the sugar syrup will start boiling, put the balls one by one gently. Cover the pan and let it boil for 5 minutes in high flame . Open the lid and turn the balls up side down. Now cover it again and let it boil for another 15 minutes in low to medium flame. Put the balls and syrup in a separate bowl and rest it for 8 hours under normal room temperature.
Your Sponge Rasogolla is ready to serve.
Keep in mind that all the rasogollas are submerged in syrup and the bowl is large enough so that all the balls get sufficient space to absorb the syrup.
Do not keep the sweets inside the fridge.
For more exiting dishes please visit heselerestora.blogspot.in
Ritu’s Kitchen is thanking you for visiting heselerestora.
No comments:
Post a Comment