Lychee Rasgulla was last modified: July 12th, 2017 by Aishwarya Yedavally
Lychee Rasgulla Step by step
Turn on the heat and boil the milk in a pan and add vinegar. When the milk begins to curdle, increase the heat on medium flame and stir.
When milk is completely curdled, turn off the heat and stain the milk in cotton cloth.Run cold water on it to remove the sour taste of the vinegar completely, Squeeze it and extract all the water from the residue. This white cheese, a residue is called Chena.
Mash the chena, Knead it continuously for about 10-12 minutes and make very small balls of equal size. Heat a pan, add sugar, water, lychee and boil it.
Boil it for 15 min and add chena balls into it. When the syrup has become slightly thick, boil it and simmer it for another minute. When the Rasgulla will be almost double in size, turn off the heat.Cut open the lychees and stuff the balls into the lychee.
Boil the cream and add 1 cup sugar and add saffron to it. Switch off the flame and once its cold, add the lychee balls into it, Garnish with saffron and pistachios.