Sponge Rasgulla Indian Dessert Sponge Balls
How to make dessert sponge balls
Step 1
Milk boils over medium heat
Step 2
Pour in lemon juice and stir and turn off the heat
Step 3
Strain and rinse off the lemon flavor
Step 4
Squeeze out the water and let cool for 30 minutes
Step 5
Knead into dough
Step 6
Make small balls (not too big, the finished product will become 2 times the original volume)
Step 7
Add sugar to the water and bring to a boil, gently add the small balls, cover the pot and cook over medium heat for 5 minutes, stir and continue to cook for 5 minutes, turn off the heat
Step 8
Remove and let cool, you can enjoy, I like to refrigerate and add milk (personal taste to increase sweetness)
Step 9
finished product
Cooking tips for dessert sponge balls
The amount of milk and lemon juice is not very precise, lemon juice just plays a coagulating role and it doesn’t matter if it drips a little more, and it will be rinsed off afterwards 1. There is less residue from pro-reaction milk, so here is a reminder to use whole milk and whole milk. 2. When cooking, it is scattered, indicating that there is too much water in the meatballs, and you need to use force when squeezing out the water, and then hang it to dry for 30 minutes, and then rub it fully