Recipe of Perfect Spongy Rasgulla

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Before you jump to Spongy Rasgulla recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. If you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. Many people mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. Particularly if you ensure that the dishwasher is full prior to starting a cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

The kitchen by itself offers you many small means by which energy and money can be saved. It is quite straightforward to live green, all things considered. A lot of it truly is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to spongy rasgulla recipe. To cook spongy rasgulla you need 6 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to make Spongy Rasgulla:

1. Provide 1 litre of milk.
2. Get 4 tbsp of lemon juice.
3. Take 1 glass of water.
4. Take 450 gm of sugar.
5. You need 10-15 of saffron strands.
6. Prepare 4-5 of chopped almonds for garnish.

Steps to make Spongy Rasgulla:

1. Boil the milk in a pan..
2. Then add ½ cup water in it. (for soft chena).
3. Add the lemon juice stir well..
4. Take a strainer cover it with a cotton cloth..
5. Put the curled milk in the strainer..
6. Wash the chena 4 - 5 times with water..
7. Now hang it for 30 minutes to drain out water..
8. In a cooker add 1 glass water and sugar allow the sugar to melt on high flame..
9. While the sugar syrup is boiled, reduce the flame and add saffron..
10. To make Rasgulla -.
11. Knead the chena very well at least for 15 minutes..
12. Now make 6 equal size balls from chena..
13. While the sugar syrup is boiled put the balls into the sugar syrup..
14. Cover the cooker with lid..
15. After 1 whistle reduce the flame for 15 minutes..
16. After 15 minutes switch off the flame..
17. Arrange the spongy Rasgulla in serving dish and garnish with chopped almonds..
18. Our spongy Rasgulla is ready for serve..

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