SPONGE RASGULLA /BENGALI RASGULLA

CHEF HANISH
RECIPE :

INGREDIENTS :
FOR CHENA :
MILK - 1.5 LITRE
GREEN CARDAMOM POWDER - 6 NOS.
CORN FLOUR - 1.5 TEA SPOON
LEMON JUICE - 2 NOS.

FOR SUGAR SYRUP :
SUGAR : 1 BOWL
WATER - 6 BOWL

TIP : ADD RASGULLA IN CHILLED ICY WATER AFTER COOKING
IN SUGAR SYRUP FOR EXTRA SOFTNESS.

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