Showing with 7 additions and 0 deletions
|a. Heat the milk at high temperature.
|b. Curdle the milk by adding small quantity of vinegar.
|c. Squeeze out all the water and store the curdle in dry place.
|d. Now make individual sponges in spherical shape.
|e. Put all these sponge in hot chasni for at least 5 hours.
|f. Rasgulla is ready to serve.
|\ No newline at end of file