Sweet spongy rasgulla

My story behind this recipe is simple. I often made many plans to make rasgulla but the method is very tricky and I’m Lil bit nervous but it’s my first attempt and Alhamdulilah the turn out is amazing .. #cookpadramadan


  1. 1 liter Full cream milk
  2. 2 tbsp Lemon juice
  3. 1 cup Sugar
  4. 3 cups Water
  5. 2-3 pods Cardamom


  1. Heat milk in a pan.
    Remove from heat once it comes to a boil.
    Add lemon juice.
    The milk will curdle and the whey will separate.
    Strain the milk in a muslin cloth and collect the cheese.
    Run the cheese under cold water to remove the sourness from the lemon.
    Hang the muslin cloth for an hour to remove excess water from the cheese.
    Take out the cheese on the work surface and knead for 4-5 minute till it becomes smooth.
    Make 10-12 small balls from the cheese.
    Heat water, sugar and cardamon in a pan.

  2. When the water comes to a boil, add the cheese balls in the water.
    Cook covered for 40-45 minutes on low heat.
    Remove from heat and cool.
    Serve chilled.

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