RASGULLA

Rasgulla

When we hear the name of "Rasgulla",our mouth starts getting sweet. Rasgulla is a traditional bengali sweet. What is rasgulla?Rasgulla are a milk solid balls that are dipped in sugar syrup. The process of making rasgulla is very easy. Rasgulla is known for it's spongy texture,when you press it lightly and release it,It comes back to it's original shape.

Preparation Time:30 Minutes 

Cooking Time:30 Minutes

Total Time:1 hour

Servings:4

Ingredients:

1 litre milk(use full fat milk)

1 full lemon juice

4 cups water 

2 cups sugar

Method:

Heat 1 litre milk and let the milk boil.

Once milk starts boiling turn off the flame,Keep milk aside for 20-30 seconds,After 20-30 seconds,Add lemon juice to make chenna(you can use vinegar also instead of lemon juice).Mix it well till you see the milk solid floating on top and you will see milk colour turn slightly into greenish.

Now,take a strainer and tie it with cotton or muslin cloth using that separate the milk solid
now wash it under cold tap water or with a glass of plain water to remove sour taste of lemon from it.

Then gather the cloth and squeeze and hang it on the tap for 30 minutes.

After 30 minutes,take the chenna to the plate,start knead the chenna while kneading,use the pressure from the palm,it is very important step to knead the chenna well to get the perfect rasgulla. Knead it till comes together like a dough. Kneading process take 8-10 minutes.

After that divide the dough,make a small ball.Repeat this step continuosly once all balls are ready

Heat a kadhai,add sugar and water and let it boil. Once sugar syrup started boiling,Add balls in the sugar syrup one by one,Cover it with the lid,cook for 10 minutes,You will see the balls are double in size.

Turn off the flame.

Rasgulla is ready,Serve after the meal.

Note:

Use full fat milk.