Rasgulla Soft and Spongy

INGREDIENTS

1 litre: Whole milk

2 tbsp of fresh lime juice
1 cup of sugar 
3 cups of water 

1 cup- Water ( Room temperature)

2 tsp- Maida/All purpose
1 tsp-Rose water

METHOD:

Heat milk in a heavy bottom pan, when the milk boils, add lime juice little at a time, keep stirring till you find the milk curdling, keep stirring. Switch off the flame, and let it stand for about 2 minutes. Now discard the whey (greenish water). Now take a muslin cloth, put the milk solid in it. Place it under running water, so that it gets clean and the citrus taste also is removed from it. Now gather the cloth together and squeeze out the water. Tie it and let it hand for about ½ an hour. After half an hour, remove the cloth open, add rose water and maida. Now divide the mixture into equal parts of small balls. Make sure the mixture is lump free. Now cover it with a napkin, so that they don’t get dry. Heat water in a large pan and add sugar, the sugar will start melting (On a medium flame). One’s it comes to a rolling boil,
Now add the ball to the sugar syrup and cover with a lid. Let it cook for about 20 minutes. The Rasgulla’s will now double or triple in size. Switch off the flame and add a cup of water at room temperature, so that the cooking process is stopped. The Rasgulla’s will sink in the syrup, means it is cooked. One’s it cools down refrigerate it

Tip: The ball should be made in small size as it tends to double or triple it’s actual size when added to sugar syrup

Instead of a large pan, you can also use a pressure cooker. After adding the small balls to the sugar syrup, close the pressure cooker lid, without its whistle and let it steam for about 8-10 minutes.

Now you can garnish it with saffron strands or Pistas.