Spongy RASOGOLA

When it comes to sweet, spongy RASOGOLA is the 1st thing that comes to mind. I am still confused about the origin(Odisha/West Bengal)of this sweet, but I find it very easy to make. So, whenever some packets of milk remains unused, usually I make Rasogola. 

Ingredients:

Full cream milk- 1.5 lt

Sugar - 250g

Cardamom powder - 1/4 th tbsp

Suji-1. 5 tbsp

Process:

1) We need to cuddle the milk . For this , boil the milk and let it start boiling. At this stage, switch off the flame and mix lemon juice or vinegar slowly and mix thoroughly in one direction. Then stain the paneer with a soft clean cloth and hang it for an hour to remove the excess liquid(don't over dry).

2) In one broad vessel take sugar and water in 1:5 ratio and let it boil. 

3) Now, mash the paneer with the lower part of your palm to make it lumps free for about 5 mins. At this stage add suji and again mash for 2-3 more minutes. 

4) Make medium sized crack free balls from the prepared dough. 

5) Once the sugar syrup is boiled, add the cardamom powder. Put all the balls and cover the vessel. Let it boil for 15 minutes in high flame. Then just turn the balls and allow to boil for 10 minutes more. 

6) Let it cool completely.

NB: From 1.5 lt full cream approximately 18 medium sized Rasogola can be prepared, but it depends on the quality of milk. 

Do try and test this, give me comments and suggestions too. Please follow for my next recipe and if like my recipes share with family and friends.