Name: Sponge Rasgulla recipe by Parul Bansal at BetterButter
Prep time: 55 min
Cook time: 15 min
Total time: 70 min
Yield: 8
Ingredients: Milk- 1/2 liters; Sugar-200 grams; Lemon-1; Semolina- 1 teaspoon; Baking soda- 1 pinch

Instructions

Take a pan, boil milk and switch off the flame. Let the milk cool down for five minutes.
Now add squeezed lemon to a little water and add to milk, and stir constantly.Now chenna will be separated from milk. Pour it on a muslin cloth, squeeze to remove extra water and put this chenna under a heavy weight for 35 minutes.now chenna is ready
Add semolina and baking soda and one teaspoon sugar in chenna and put this chenna in blender and run it for one minute
Chenna will be soft
Now take chenna in a plate and knead for five minutes.
Now divide chenna in eight equal parts and make smooth balls
Take six cup water in a big pan, add one cup sugar in it and when water starts boiling drop chenna balls one by one and cover the pan with lid, boil chenna balls for 12 minutes on high flame.
Immediately shift chenna balls in water of normal temperature(this is the secret of super soft rasgulla. If you leave rasgulla in hot syrup they will be tight). Now make another sugar syrup with left over sugar.(this sugar syrup will be little thick.)
Cool down this sugar syrup and after cooling add rasgulla in it and serve after 12 hours

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