A simple spongy dessert prepared from curdling milk. Kneading chenna and shaping them. These paneer balls(cottage cheese) dipped into the sugar syrup and cooked till they turn juicy.
Add 1/2 litre of milk in a pan. Boil over a medium flame.
When it begins to boil stir well.
Add 2 spoons of lemon juice mix well till the milk curdle.
If it does not curdle, add more lemon juice stir well till it curdles.
When the milk completely curdled. Switch off the fire.
Take a large bowl, place the strainer on the bowl.
Place a cloth on the strainer and drain the curdled milk.
Clean the paneer/chenna with water till the lemon flavour disappears.
Squeeze well to remove the excess water in chenna.
Place chenna on the dry strainer or hang it.
Leave it for at least 15 minutes, till all the water drained completely.
When the excess water drained completely knead the paneer.
knead well and make a smooth dough.
If the soft dough is ready without any grains.
Take a small portion of dough roll into a ball shape.
Prefer small balls when it boils the size will become double.
Divide the dough into 11 equal portions and set aside.
Add a cup of sugar in a wide pan or pot.
Next, add crushed cardamom and 4 cups of water.
Stir well and dissolve the sugar.
Boil the sugar syrup till it gets bubbling.
Drop the paneer balls one by one into the boiling sugar syrup.
Close the lid and cook for 5 minutes.
Now, Open the lid and cook for another 5 minutes over a low flame.
If it cooked completely the paneer balls will be double in size.
Remove from the fire set aside. Let it cool completely.
Take the sponge rasgulla into the serving bowl.
Serve the rasgulla chilled or at room temperature.
Garnish with saffron or cardamom. This is optional.