How to Make Rasgulla
Rasgulla is a popular Indian sweet that originates from the Eastern region of India, especially West Bengal. Here's how to prepare this delicious dessert.
Ingredients:
- 1 liter whole milk
- 1/4 cup lemon juice (or vinegar)
- 1 cup sugar
- 4 cups water
- 1/2 teaspoon cardamom powder (optional)
- Ice cubes
Instructions:
- Prepare Chhena: Boil the milk in a heavy-bottomed pan. Once it comes to a boil, add lemon juice gradually while stirring. The milk will curdle, and the chhena will separate from the whey. Remove from heat.
- Strain Chhena: Pour the curdled milk into a muslin cloth or fine strainer to separate the chhena from the whey. Rinse with cold water and squeeze out excess liquid.
- Knead: Transfer the chhena to a clean surface and knead it until smooth and soft, about 5-7 minutes.
- Shape into Balls: Divide the kneaded chhena into small portions and roll them into smooth balls.
- Prepare Syrup: In a pan, combine sugar and water. Bring to a boil until the sugar dissolves completely.
- Cook Rasgulla: Add the balls to the boiling syrup and cook for about 15-20 minutes. The balls will expand and become spongy.
- Cool and Serve: Once done, let them cool in the syrup. Add cardamom powder for flavor. Serve chilled and enjoy!
Enjoy your homemade Rasgulla!