Rasgulla bengali dish

Name: Rasgulla bengali dish
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups water; 8 cups milk; 1 , 1/2 cups sugar; 1 tsp Lemon juice

Divya Tekwani @DivyaTekwani

Gujarat

#goldenapron2
#Week6

bengali sweet dish with common easily available ingredients

Divya Tekwani @DivyaTekwani

Gujarat

#goldenapron2
#Week6

bengali sweet dish with common easily available ingredients

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Ingredients

30 minutes

6 servings

4 cupswater
8 cupsmilk
1, 1/2 cups sugar
1 tspLemon juice

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Steps

30 minutes

1

Take a deep vessel boil milk in it and add lemon juice so that milk cuddles. As as soon as the Chena and water separates. Turn off the flame
2

Drain the Chena into a muslin cloth and rinse it thoroughly in water. Squeeze out all the water and then tie the muslin cloth and hang somewhere for an hour or so that water is drained completely
3

After an hour take the chena from muslin cloth to a vessel or a plate and knead the dough of Chana by pressing with the palms and heels of the hands so that there r no lumps at all. Knead it until a soft dough is prepared.
4

Now divide this dough into 15-16 equal parts and prepare balls by rolling between the palms so that there r no cracks in the balls and keep it in a plate.
5

Finally prepare the sugar syrup by boiling water and add sugar in it. Cook until the sugar dissolves completely and then add the balls one by one in the syrup while keep the flame low. The ball size will expand. Cover the vessel with lid and cook on low flame for few minutes. Serve them cool. Garnish with kesar