Name: Spongy rasgullas recipe by prati singh at BetterButter
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 5
Ingredients: full fat milk 1 litre; Sugar 200gm; Lemon juice or vinegar 2 tsp; Cardamom 4; Pinch of Kesar; Water 1 litre

Instructions

Boil the milk, turn off stove n let it cool for 5 mins
Add lemon juice/vinegar to the milk and stir well
Now strain the curdle milk into Muslin cloth and strain again with some cold water
Tightly knot this cloth and hang it for 45min to 1 hour
Chenna( curdled milk) is ready now, on a flat surface mash chenna for 10 mins till become very soft
Now prepare lemon size balls from chenna and keep aside
Take pressure cooker add water and chenna balls in it and give 4-5 whistle on medium heat
Cooker should be big enough bcoz these chenna balls will double in size
Sugar syrup :
In another pan add 1 cup of sugar with 1.5 cup of water
Boil this till sugar dissolves turn off the flame
Add cardamom powder and saffron into this and let it cool
Add pressure cooked chenna balls into this solution and keep it covered for 3-4 hours so chenna balls can absorb the sugar syrup
Now keep it in refrigerator and serve cool

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