The Bikaner Rasgulla is slightly different from the traditional rasgulla in that it is smaller in size and has a slightly different texture. The chenna balls used in Bikaner Rasgulla are smaller in size, making them softer and more delicate than traditional rasgullas.To make Bikaner Rasgulla, milk is boiled and then curdled with lemon juice or vinegar to create chenna. The chenna is then kneaded and rolled into small balls, which are then cooked in a sugar syrup until they are soft and spongy. The rasgullas are then served chilled, often garnished with pistachios or other nuts.
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