Diwali recipes

Spongy Rasagullas

Ingredients for Spongy Rasagullas

Milk - 1 liter
Sugar - 1.5 cup
Lemon juice - 4 tbsp

Procedure

In a thick pan, add milk. Once milk starts boiling, turn off the gas and make milk cool down (slightly warm). Add water in lemon juice.

Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to curdle.  Once milk starts to curdle stop adding lemon juice in milk. Strain the curdled milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve. Pour curdled milk on top of the cloth. All water will drain out in utensil kept beneath the sieve and chena will be left on the top. Pour 1-2 cup cold water on chena so that it becomes cool and the flavor of lemon juice gets washed away. Cover chena from all sides and squeeze rest of water. Soft chena is ready.

Take out chena in any plate and with help of your hands mash and knead well to make it soft and tender. Divide the chena in to parts. Take one part and bind it with hands giving it a shape of ladoo. Place this ball in any plate. Like wise prepare all balls.

Add sugar and 4 cup water in pressure cooker and let it boil. When it starts boiling place the entire prepared Rasgula balls in cooker one by one. Cover it with lid and let it simmer once. Reduce the flame and cook for 7-8 minutes more.

Open the pressure cooker and take out rasgullas along with sugar syrup in a bowl and make them cool down. After 5-6 hours rasgullas become more sweet and tasty. Serve chilled sponge rasagullas for diwali with savouries.