Desserts

Sponge Roshogolla

Almost every one likes sponge roshogolla as they are softer than the traditional roshogolla and less sweet.

Credit: Credit goes to Dr.Jhanja

What you need:

Milk- 1.5 liter

Shuji- 2 table spoon

Sugar- 2 table spoon for sprinkle and 2 cups for the syrup.

Vinegar- 2 table spoon

Cooking Time : 50 minutes

How to cook:

1. Put the milk on heat for boil.

2. Add 2 table spoons of vinegar when the milk starts boiling.

3. The curd (Chana) starts forming.

4. Pour the chana in cheese cloth and drain the rest of the water.

5. Squeeze the the cheese cloth to drain all the water from chana.

6. When it looks dry enough spread in a plain surface ( I used my wooden chopping board).

7. Sprinkle the 2 table spoons of shuzi and sugar over the chana and mash it by your fingers.

8. Prepare small balls out of those mix. (remember the balls should be half of the size you want them to be)

9. Mean while in a large saucepan pour 2 cups of sugar and 4 cups of water to make the syrup.
10. When sugar melts fully and water starts to boil, drop the chana balls into it.

11. Put the lid on it and let it boil in medium heat for 25 minutes.
12. Turn of the heat, let it cool and serve fresh.

Tips : You can reduce the amount of sugar in syrup according to your taste.