Rasgulla is a famous Bengali sweet. Round balls are made from the kneaded chenna which are then cooked in sugar syrup in a pan or pot. some cardamom powder . Spongy rasgulla should be spongy and soft. Making rasgulla was little tricky do not apply pressure while kneading it as it must hold together. lastly, the balls prepared must not have any cracks in it. try to knead the single balls so that it holds together and forms crack free balls. otherwise, it may burst out while boiling in sugar syrup.
Ingredients:
1 litre milk, full cream
2 lemon juice
1 cup sugar
4cup water
3 pod cardamom
Procedure:
firstly, in a large vessel get 2 litre milk of milk to a boil stirring occasionally.
once the milk comes to a boil switch off the flame , pour 2 tbsp lemon juice and stir well.
stir until the milk curdles .
•drain the curdled milk over a cloth-lined over a colander. squeeze off the water completely.
rinse off the curdled milk with fresh water to remove sourness from lemon juice.
squeeze off the water completely.
hang for 1 hour in cotton cloth making sure the water is drained completely.
after 1 hour, start to mash the paneer for 5 minutes.
mash the paneer till it turns out smooth
now prepare small ball sized
in a large vessel take 1 cup sugar, 5 cup water and 3 pod cardamom.
stir and dissolve the sugar completely.
now boil the water for 5 minutes.
drop in rolled paneer balls one by one into boiling sugar water.
cover and boil for 10 minutes or until rasgulla doubles in size.
once cooled completely, take into a serving bowl and pour in leftover sugar water.
finally, enjoy rasgulla chilled or as it is.
Happy cooking
Love
Shatakchhi
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