Rasgulla – Milk Sweet From Bengal

Ingredients:-

• 1 Kg Whole Milk
• 1/4 cup lemon juice
• A cotton cloth
• 4 cup of water
• 1 3/4 cup sugar
• 4-5 thread
• 2 tbsp rose water
• 1/4 tsp cardamom powder

Method:-

• In a pan bring milk to boil.
• Add lemon juice to the milk while continuously stirring.
• Switch off the stove.
• Within15-20 seconds, milk should start to separate from the whey. Milk is completed separated and you can see whey is in light greenish color.
• Now take a drainer and a cotton cloth or cheesecloth, and place it over the drainer. Pour milk solid along with whey (It is very hot with the help of a spoon you can drain some water).
• Mix some cold water to wash off the lemon. Take opposite ends of the cloth and tie them together lifting the cloth out from the drainer.
• Squeeze as much as you can. But remember while squeezing paneer (chena) should not be dry.
• Prepare sugar syrup, take a deep Pan, or can use the cooker or any deep utensil. Take water and sugar. Cover with lid and boil it. Meanwhile, we will prepare chena balls.
• Now knead this chena for 5-6 minutes with the help of palm or hands.
• Make a smooth dough. Divide it into equal parts. Make it into a ball shape.
• Now add a ball into the sugar syrup. Add rose water, cardamom powder, and saffron into the sugar syrup.
• Firstly boil the balls for 10 minutes on high gas. Then boil for 25 minutes on the medium gas.
• Your Rasgullas are ready. But Rasgullas should be soaked in sugar syrup for 10- 12 hrs. After 10-12 hrs enjoy cool rasgullas.