The Sponge rasgulla is made by putting the arrowroot in the fresh china and without putting the arrowroot. Charna rasgulla made by putting the arrowroot is a little less spongy but very tasty in taste.
Rasgullas made in Arharta without roasting in China are more spongy. Today we will make Bengali sponges rasgullas without any arrowroot but save time by boiling them in the cooker.
Milk – 1 liter (5 cups, full cream milk)
Sugar – 300 grams (1. 5 cups)
Lemon – 2 (extract juice)
Add a vessel to some water and wash it and keep it for heating.
Sprinkle a little 1-1 table in milk, add lemon juice and mix. Add till the milk breaks well, and mix it, as soon as the milk breaks down, stop pouring lemon juice, and Filter the torn milk into some cotton, clean cloth.
Lay the cloth over the sieve and put a vessel down, place the torn milk on the cloth. The water out of torn milk will come in the pot kept in the bottom and the china will remain in the cloth.
Put 1-2 cups of cold water on top of the china. The chana will also become cold,nd the sour taste of lemon will also end with chana. Raise the cloth from the sides and press the Chhaya with the hand and squeeze the whole water with chana. The soft china is ready.
Take the cottage into a plate. Pressing the scales with hands and fingers. Turn over and soften and smooth for 4-5 minutes. Divide the softened china into 10 – 12 parts. Raise one part and wrap it like a ladoos by hand. First, bind it and now make a smooth shape by shaping it. Put the prepared shell in a plate. Make all the balls and prepare them.
Take water in a vessel, keep the cooker in it, cool the cooker or put the cooker under the taps, so that it cools quickly and opens.
Carefully open the lid, take out the cooker with the juice of syrup and keep it in a bowl and let the Rasgulla cool down, after 5-6 hours the Rasgulla become good sweet and very tasty. Serve cold and cold sponges and eat them.
Take water in a vessel, keep the cooker in it. Cool the cooker or put the cooker under the taps. That it quickly cools down and opens.
Carefully open the lid, take out the cooker with the juice of syrup and keep it in a bowl and let the rasgulas cool down, after 5-6 hours the rasgulas become good sweet and very tasty. Serve cold and cold sponges and eat them.