Name: Spongy Rasgulla recipe by Anita Agarwalla at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Milk(cow milk) 1 and 1/2 liter; Lemon juice 2 tbsp; Rose water 1 tsp; Powder sugar 1 tsp; For sugar syrup:; Sugar 1 1/2 cup; Water 4 cup; Boiled watet (room temperature) 1 cup

Instructions

Heat a pan,add milk and boil it.
Once it starts boiling,off the flame and add the lemon juice.
Mix well,you see the milk solids floating on top.
Bring a strainer,add one cotton white handkerchief or muslin cloth.
Strain all the milk solids or cheena.
Bring a big bowl,add cold water and dip the cheena in cold water for stops the cooking process.
Now squeeze it till no more water is dripping.
Take cheena to the plate.
Add 1 tsp rose water and 1 tsp powder sugar and start knead the cheena.
While kneading cheena use the pressure from your palm.
Knead the cheena well to get the perfect spongy rasgulla.
Knead it till it comes together like a dough.
The whole kneading process took me good 8-10 minutes.
Devide the dough in to 14 equal portions.
Make smooth balls.Balls shouldnot have any racks.
Bring a pan,add 1 1/2 cup sugar and 4 cups of water.Turn the heat on medium flame.
Sugar syrup will start to boil.
Add balls into the boiling syrup.
Cover it with a lid,cook continuesly without disturbing or opening the lid.
Cook it for 20-22 minutes.
After 22 mins,you will see they are not doubled but tripled in size,off the flame.
Take a cup of water,add one piece of rasgulla into water,if it sinks and go to the bottom,then it is cooked,if it floats on top,means it is stillraw from inside.It needs more cooking.
Once the stove is turned off,syrup is still bubbling.So to cool it down and stop the cooking process.
Add 1 cup of water.
Add immediately you will see it stops bubbling.
Let it cool down completely.
You can stor this into the refrigerator for about 10-15 days.

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