Rasgolla recipe:
Ingredients: 2 liters of milk should be taken, 1 tablespoon of ghee, 1 tablespoon of sugar, 1 tablespoon of flour,
Half a kg of sugar, 8/9 cup of water to make sira for rasgolla.
Method: In 2 liters of milk, take 6 tablespoons of vinegar and then squeeze the water from the lamb. Squeeze it. Now add sugar and water and make a thin syrup. Now ghee, 1 tablespoon of sugar, lamb, flour, together well. After soaking for 20 minutes, soften the moth for a little longer than that and then make a round rasgolla and cover it with a medium net for about 25 minutes and burn it in such a way that no air can enter. Now it is time to wait ....!
(Another thing to keep in mind is that the sweeter the rasgolla yeast, the softer the sweet pudding will be.) After the last 25 minutes of waiting, I will open the lid and see when the sweet pellets have doubled in size. You have to pick up the juice-filled cotton and serve these luscious rasgollas