Name: Rasgulla recipe by Archana Vaja at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 litre milk (use full fat milk); 1 full lemon juice; 4 cups water; 2 cups sugar

ABOUT Rasgulla RECIPE

When we hear the name of "Rasgulla", our mouth starts getting sweet. Rasgullais a traditonal bengali sweet. What is rasgulla? Rasgulla are milk solid balls that are dipped in sugar syrup. The process of making rasgulla is very easy. Rasgulla is known for it's spongy texture, when you press it lightly and release it, It comes back to it's orignal shape.

Instructions

Heat 1 litre milk and let the milk boil.
Once milk starts boiling turn off the flame, keep milk aside for 20-30 seconds, after 20-30 seconds, add lemon juice to make chenna ( you can use vinegar also instead of lemon juice) Mix it well till you see the milk solid floating on the top and you will see milk colour turn slightly into greenish.
Now, take a strainer and tie it with cotton or muslin cloth using that separate the milk solid now wash it under a cold tap water or with a glass or with a glass of plain water to remove sour taste of lemon from it.
Then gather the cloth and squeeze and hang it on the tap for 30 minutes.
After 30 minutes, take the chenna to the plate start knead the chenna while kneading use the pressure from the palm it is very important step to knead the chenna well to get the perfect rasgulla.Knead it till comes together like a dough. Kneading process take 8-10 minutes.
After that divide the dough, make a small ball. Once balls are ready.
Heat a kadhai, add sugar and water and let it boil.
Once sugar syrup started boiling add balls in the sugar syrup one by one, cover it with the lid cook for 10 minutes you will see the balls are double in size.
Turn off the flame.
Rasgulla is ready, serve after the meal.

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