Rasogulla

Name: Rasogulla
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 little milk; 1 lemon; 1 1/2 cup of sugar; 1 cardamom

Tania Deb @cook_9700174

Chennai

#MealforTwo
Rasogulla and Bengali’s are same 😃 People when they know that you are are a Bengali then they will ask for Rasogulla for sure 😄
Myself being a bong is very obvious to make Rasogulla at home. So, dedicating my Rasogulla recipe to my little Valentine My Son. It’s his hot favourite. Hope you like it too as it’s soft and juicy that melts in mouth.

Tania Deb @cook_9700174

Saved

Ingredients

45 minutes

3 servings

1little milk
1lemon
1 1/2 cup of sugar
1cardamom

Saved

Steps

45 minutes

1

Boil milk and add half lemon juice in it to make chaana/Paneer
2

When the milk totally turns into chaana, drain the water and pour cold water over it. Take the chaana in a muslin cloth, tie it and hang for some time so that it drains the excess water.
3

After the water drains, take them in a plate and knead it finely with your hand palm till you see your hands are oily. Make small ball size portion from the dough.
4

Make small balls with the dough and keep aside.
5

Now make sugar syrup with 1 and 1/2 cup of sugar and 1 and 1/2 cup of water in a cooker so that we can boil the Rasogulla in it together
6

When the sugar melts and starts boiling add the chaana/paneer balls in it.
7

Cover it with the lid and put 1 whistle.
8

Open the lid after some time and you can see that your Rasogullas are ready with double size.
9

Take them out from the cooker and serve soft, juicy and yummy Rasogullas.