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Preparation Time : 30
Cook Time : 8
Total Time : 38
FOR CHENA. Full fat Milk 500 ml
Lemon juice 1 tbsp
Cornflour 1 tsp
FOR SUGAR SYRUP: Sugar 1 cups
Water 4 cups
Grated Dark Chocolate 1/2 cups
Boil the milk, remove from flame and add 1/4 cup water. Slowly add the lemon juice and keep stirring milk gently.
Strain this with a cheese cloth. Wash it with cold water 3-4 times. Remove all the water from it.
Put this chena in a mixie and grind it for 1 minute at medium speed. Take it out and mix corn flour and knead for around 1 minute.
Prepare a soft dough and make 12 small balls out of it and ensure no cracks are there.
Put water and sugar in a cooker, heat it until it boils on full flame. Add the chena balls in it one by one. Wait for a minute.
Close the cooker and wait for first whistle. Lower the flame and let this remain for 5 minutes.
Remove from the flame now and wait until the pressure releases. Chena is ready to cool in the refrigerator for 3-4 minutes.
Melt chocolate in microwave by heating for around 30 seconds
Dip these sponges in melted chocolate and serve your Chocolatey Sponge Rasgulle and enjoy!
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