sponge rasagulla

Sure thing! Here's a simple recipe for sponge rasgulla:

Ingredients:

- 1 liter of full-fat milk

- 2 tablespoons of lemon juice or white vinegar

- 1 cup of sugar

- 4 cups of water

- 1/2 teaspoon of cardamom powder

Instructions:

1. Heat the milk in a pan until it comes to a boil. Add lemon juice or vinegar gradually to curdle the milk. Once the curds separate from the whey, strain the mixture using a muslin cloth to get chhena.

2. Rinse the chhena under cold water to remove any traces of lemon juice or vinegar. Tie the muslin cloth and hang it for about 30 minutes to drain excess water.

3. Knead the chhena on a clean surface until it becomes smooth and there are no grains. Divide it into small, equal-sized balls and set aside.

4. In a separate pot, mix sugar and water, and bring it to a boil to prepare the sugar syrup. Add cardamom powder for flavor.

5. Gently drop the chhena balls into the boiling syrup. Cover and cook on medium heat for 15-20 minutes. The rasgullas will double in size.

6. Let them cool, and your sponge rasgullas are ready to be served!

Enjoy your homemade sponge rasgullas!