Homemade Rasgullas

Name: Homemade Rasgullas
Total time: 900 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 ml cow's milk; 500 ml buffalo's milk; 2 tsp lemon juice; 1 cup sugar

Supratim Sadhukhan @cook_13371377

#Dessert
This is one sweet the Bengalis cannot leave without, and you too are sure to fall in love with it once you taste these super soft,milk white rasgullas.

Supratim Sadhukhan @cook_13371377

#Dessert
This is one sweet the Bengalis cannot leave without, and you too are sure to fall in love with it once you taste these super soft,milk white rasgullas.

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Ingredients

15 minutes

4 servings

500 mlcow's milk
500 mlbuffalo's milk
2 tsplemon juice
1 cupsugar

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Steps

15 minutes

1

Combine the cow's milk and buffalo's milk in a broad and deep non-stick pan and bring to a boil.
2

Switch of the flame and wait for 1 minute, while stirring occasionally.Add lemon juice gradually and keep stirring gently.
3

Allow it to stand for 1/2 minute to curdle,when the chenna and the whey separate out.
4

Strain using a muslin cloth.Discard or store the whey.
5

Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
6

Tie and hang for 30 minutes for the extra water to drain out.
7

Now put 5 cups of water in a steamer or a pressure cooker,add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
8

Meanwhile,squeeze the muslin cloth to drain any more water remaining.
9

Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
10

Divide the chenna into some equal portions and roll each portion into small balls between your palms.
11

Put the chenna balls into the sugar water and cover and steam for 7-8 minutes.
12

Switch off the flame and allow it to stand in the steamer for 10-15 minutes.
13

Rasgullas are ready to serve.