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

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.

Additional information