লাল রসগোল্লা | নরম তুলতুলে রসাল স্পঞ্জ লাল রসগোল্লা ময়দা, সুজি ছাড়া | Rosogolla | Lal sponge Rosogolla

Ingredients: Making the Chenna: 1. Full cream milk : 2 litre 2. Vinegar : 4 tbsp 3. Water : 3 tbsp, mix with vinegar. Boil the milk, once it boils then low the flame, boil for one minute and then switched off the gas flame. Wait for two minutes, now gradually mix the vinegar and stir slowly. Once the chenna is ready then take one clean cloth and strain it. Also wash the chenna with water to discard the vinegar and also the sourness. Hang the chenna for 30 to 35 minutes to discard water automatically. Don't press the chenna bundle. Making the sugar syrup: 4. Sugar : 1/2 cup, take it in a karai, heat it with medium to high flame to make it caramelized. Now add one cup of water, boil it and now add 1 cup sugar to make the sugar syrup, add 4 cups of water, now boil it for 10 to 12 minutes. Prepare the chenna: Take the chenna out of the cotton cloth, keep it on a plate, mix it thoroughly to break the big lumps, don't press too hard because the oil will come out from chenna and softness will go away. Mix for aroud 7 to 8 minutes. Make the round shape balls according to requirement. Please careful to avoid any crack on the surface of each ball. Once all the balls are ready, then drop them one by one in syrup with low flame. Now cover it, and boil for 8 to 10 minutes with high flame. Open the cover after 10 minutes, stir little bit, again cover it, and boil it for 8 minutes. Switch off the gas flame, let it be cool for 1 and 1/2 hour. Rosogolla is ready. Enjoy.

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