Make Soft and Spongy Rasgula with easy recipe --
Follow this recipe step by step and enjoy Rasgula's at home this festive season

Ingredients

Milk- 1 ltr
White Vinegar- 2 tbsp
Water- 2 tbsp
Sugar- 1 cup
Water- 4 cup
Gulab Jal- 1 tbsp
Cardamom – 2 (optional)


Method

Boil 1 ltr Milk
Mix 2 tbsp white vinegar and 2 tbsp water in a separate bowl
Add Vinegar mixture in boiling milk
Constantly stir till milk starts to curdle and whey separates from the curdled milk
This Curdled milk is chenna for Rasgullas
Strain this chenna in a muslin cloth on a strainer
Wash Chenna with cold water thoroughly
Keep it in muslin cloth on the strainer for 45 min for excess water to get drained
Now make a soft dough of chenna by constantly kneading it for atleast 10 min with your wrist
Make small balls of this paneer dough and keep it aside
On a heavy bottom vessel, add 1 cup sugar and 4 cups of water
Boil till Sugar gets fully dissolved
One by one add chenna balls into boiling Sugar water
Cover it for 10 min and let chenna balls boil on Medium flame
After 10 min move these balls gently
Again cover it to cook for another 5 min
After 15 min , these small chenna balls will become double the size
Let it rest in the same Sugar water till it cools on room temperature
Add Gulab jal or cardamom for flavouring (optional)
Keep Rasgullas in the Sugar water in the refrigerator for minimum 4 hours
Enjoy these Super Spongy and Soft Rasgullas