Rasgullas

Rasgulla is very popular mouth watering dessert. Paneer (Cottage Cheese) balls are dipped in sugar syrup.

Rasgulla Recipe:

• Boil 1 litre milk in a vessel on medium flame. Keep stirring.
• As soon as milk starts boiling add lemon juice slowly to it and stir.
• After adding lemon juice you will get chena. Drain off the water by using cloth. Chena will remain in cloth and water will be drained out.
• Squeeze the water from chena properly. Wash it with cold water and squeeze it again lightly so that lemon flavor goes out and chena is washed properly. Don’t squeeze with extra pressure else chena will become dry. We don’t want chena to be extra dry or extra moist. It should be medium.
• Hung the cloth with chena in it for 30 mins.
• After 30 minutes  grind the chena in grinder twice and then knead the chena dough properly and make round rasgulla balls. When we put rasgulla balls in sugar syrup the size of rasgulla increases so keep their size according.

Rasgulla Sugar Syrup:

• Dissolve 1 1/2 cup of sugar in 8 cup of water in a big vessel.
• Heat it on medium flame once it starts boiling add rasgulla balls to it and cover with lid.
• Increase the flame to high for 5 minutes.
• Rasgullas will turn spongy and their size will increase.
• Switch off the flame after 5 minutes and let the lid be covered till rasgullas cool down.
• Once rasgullas cools down remove rasgullas and keep in other vessel and as we will use the chasni to make more sweet.
• The chasni which we have used for rasgullas is little less sweet so that it will help rasgullas to increase in size and we want rasgullas to be more sweeter we will add extra sugar in the same chasni and will boil it for more 5 mins. We can dip the rasgullas in this chasni.
• Keep rasgullas dipped in sugar syrup ( chasni) for 7-8 hours for better result.