I love eating desserts, and one of my favorite is Rasgulla. It is a Bengali Recipe, and a very famous one. But I never knew this is so easy to make. Also, mostly if you order a Bengali Rasgulla, they will present the spongy one, and I don’t like that very much. I don’t know if its an original Bengali sweet or modified one, but I love this one. So I searched this recipe for long time, but all were present for spongy Rasgulla. So I don’t know when and how I found this, but that time I learnt it by heart and didn’t save that link. So I cannot say where I have adapted this from, but I would thank that person who posted it on internet.
Here goes the recipe:
Ingredients:
To make Chaina(Cheese):
1. Milk -2 Lt.
2. Lemon juice -5 to 6 tbsp
Rasgulla:
1. Chaina
2. Corn starch -2 tbsp
Syrup:
1. Sugar.- 1 cup
2. Water -1 cup
3.Green cardamon -3/4
Method:
1. Boil the milk in a large pan. Once done, set it aside for few mins.
2. You can add 1/2 cup of cold water or wait for 15 mins and let it cool.
3. Now start adding the lemon jucie little bit at a time and start stirring with a spatula.
4. Keep adding lemon until the chaina(cheese) starts separating from milk.
5. Stop adding lemon when the water and cheese is separated.
6. Now take a sieve, cover it with a fine cotton cloth, and pour the milk/cheese into it.
7. Wash the cheese with cold water, so that sourness of lemon can be reduced.
8. let the water drain completely from cheese.
9. Take a bowl and start mixing the cheese with your hands. Try to knead into a dough, it would be sticky, but keep doing it for 3-4 min.
10. Add corn starch to it and mash and mix with hands. Keep doing it for 4-5 mins.
11. Make small sized ball from this dough and set aside.
12. On a medium flame, set a pan with sugar and water and bring it a boil.
13. Once it starts boiling, add cardamon and cheese balls into it.Cover the pan with lid and let it boil for 20 mins.
14. check the pan every few mins for thickness of syrup. If you feel the syrup has become too thick, add little water and cover the pan again.
15. Turn off the heat after 20 min and let the Rasgulla cool. Once cooled, take these out of syrup and can be garnished with pischatos and almonds.
Rasgullas are ready to be served.
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