Soft and Spongy Rasgulla Recipe in Tamil

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Rasgulla
INGREDIENTS: MILK - 1 LITRE LEMON JUICE - 2 TBSP CARDAMOM POWDER - 1/2 TSP ROSE WATER - 1/2 TSP SUGAR - 1 CUP MAIDA FLOUR - 1 TBSP WATER -3 CUP SAFFRON FOR GRANISHING ICE WATER - 1 CUP METHOD: 1. Boil one litre milk in a pan. 2. Add 2 tbsp of lemon juice. 3. Once it curdles, pour ice water and turn off the stove. 4. Allows to rest for 10 minute. 5. Pour this water in a colander with thin cotton cloth. 6. Rinse well with cold running water and make a knot in a cloth. 7. Squeeze up and remove the excess water as much as possible. 8. Hang it up on any higher place for 1 to 1 1/2 hours. 9. After one hour, knead the chenna with one tbsp of maida flour until it became soft and uniform. 10.Knead the dough atleat 5 to 6 minutes. 11. Make a small amla or lemon size balls and keep aside. 12. To make sugar syrup, pour 3 cup water in a pan. 13. Add 1 cup sugar and mix well until sugar dissolves. 14. Once it started to boil, add half tsp of cardamom powder and rose water.Mix well. 15. Drop the balls one by one to the sugar syrup. 16. Cook on medium flame for 10 minutes. 17. After 5 minutes, open the lid and stir the rasgullas gently and keep cook on 5 minutes. 18. After 10 minutes, rasgullas will double in size .Close the lid and turn off the stove. 19. Keep the pan covered until the temperature cools down completely. 20. Serve and enjoy.



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