Description

Rasgulla is a popular Bengali sweet. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. One is the spongy rasgulla and the other one is a non-spongy rasgulla.

Ingredients:

-Full cream milk – 1 liter

-Lemon juice – 2 tbsp

-Sugar – 1 cup

-Water – 3 cups

–Cardamom – 2-3 pods

Allergic guide: written in Bold letters

How to make Rasgulla:

-Heat milk in a pan.

-Remove from heat once it comes to a boil.

-Add lemon juice.

-The milk will curdle and the whey will separate.

-Strain the milk in a muslin cloth and collect the cheese.

-Run the cheese under cold water to remove the sourness from the lemon.

-Hang the muslin cloth for an hour to remove excess water from the cheese.

-Take out the cheese on the work surface and knead for 4-5 minute till it becomes smooth.

-Make 10-12 small balls from the cheese.

-Heat water, sugar and cardamon in a pan.

-When the water comes to a boil, add the cheese balls in the water.

-Cook covered for 40-45 minutes on low heat.

-Remove from heat and cool.

-Serve chilled.

Nutrients:

One Rasgulla gives 106 calories. Out of which carbohydrates comprise 59 calories, proteins account for 10 calories and remaining calories come from fat which is 30 calories. One serving of Rasgulla provides about 5 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories

Additional information