Rasgulla

Name: Rasgulla
Total time: 3600 s
Yield: 18/20 servings
Cuisine: Indian
Ingredients: 1 litre milk/ 4 cup full fat milk; 2-3 spoon lemon juice; 1 litre ice water / ice cubs; 11/2 cup sugar; 4 cup water; 3 green Cardemom pods; 1/2 spoon rose water (optional)

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Ingredients

1 hr

18/20 servings

1 litremilk/ 4 cup full fat milk
2-3 spoonlemon juice
1 litreice water / ice cubs
For sugar syrup -
11/2 cupsugar
4 cupwater
3green Cardemom pods
1/2 spoonrose water (optional)

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Steps

1 hr

1

Making Chhena -
Bring milk to a boil in pot add 2 spoon lemon juice stir until milk curddle
2

If it doesn't curddle add more and stir. Switch off flame. Rest for 2 min.
3

Then pour cold water to pot. Place colander over a large bowl and line with thin cloth drain the milk.
4

Rinse chenna under running water to remove acidic flavour tie the cloth
squeeze it well to remove excess. Hang for 1-1/2 hours.
5

For sugar syrup
Add sugar cardemom pods add water in pan stir to dissolve the sugar. Bring it to boil.
6

For Rasgulla
Knead chenna well make smooth dough. Take small portions of this and roll to tiny balls. add rose water to sugar syrup.
7

Bring syrup a boil remove caremom pods add balls one after one cover with lid cook for 9-10 min. Allow to rest and cool completely.
8

Serve them chilled.
Thank you