Rasgulla is a popular Bengali sweet made from chhena and semolina dough, which is then cooked in light syrup made of sugar. These round, spongy balls are delicate and have a unique texture and sweet syrupy taste that makes it a favorite among sweet lovers.
Ingredients:
1 liter full-fat milk
1 cup sugar
1 tsp lemon juice
1/2 cup water
Instructions:
Bring the milk to a boil in a heavy-bottomed pan. Once it starts boiling, add the lemon juice and stir well. The milk will start to curdle.
Strain the curdled milk through a muslin cloth or cheesecloth to separate the whey from the chhena.
Tie the chhena in the cloth and hang it for about 1 hour to remove any remaining water.
Knead the chhena for about 10 minutes to make it smooth and pliable.
Divide the chhena into small equal-sized balls.
In a separate pan, add water and sugar, bring to boil and let it simmer.
Gently drop the chhena balls into the syrup and let them cook on medium flame for about 15-20 minutes.
Turn off the heat and let the rasgullas sit in the syrup for another 10 minutes.
Remove the rasgullas from the syrup and let them cool.
Tips:
Rasgulla should be prepared with fresh and full-fat milk, as it will give a better texture and taste.
Kneading the chhena properly is important to make the rasgullas spongy and soft.
The sugar syrup should be light and not too sweet.
Rasgulla is a traditional Bengali sweet and is famous for its delicate texture and syrupy taste. Enjoy it with your family and friends.