Name: Kesaria rasgulla recipe by Geeta Sachdev at BetterButter
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 1 kg cow milk or low fat milk; Juice of 1 lime for curdle the milk; 2 cups sugar; 4 cups water; 1 teaspoon rose water; 8 to 10 kesar threads

ABOUT Kesaria rasgulla RECIPE

Among all the bengali sweets, rasgulla takes the first place in our home for many reasons, it is delicious, it is easy to make, needs only basic ingredients from the kitchen and the chances of failure are very less if followed correctly.

Instructions

Take 1 kg cow milk or low fat milk boli and curdle it with lime juice
Then transfer it on sieve lined with thin cotton cloth wash under running water to remove the sourness of lime Squeeze out water and place the potli of chenna under heavy weight..
After 1 hour you will get the chenna in thick consistency
Then give 2 to 3 nice churn to chenna in grinder to make it smooth
Transfer it in to a plate and make small 12 balls out of this mixture
For chashni Take 2 cups sugar n 4 cups water
Let it boil till sugar melts
Add all the chenna balls in it
Boil it on high flame for 5 minutes
Then boil with cover for another 5 minutes only on high flame
After 8 to 10 minutes you can see them double in size
Off the flame and let them cool completely then add lil rose water with jesar threads
keep them in fridge and serve cool cool spongy and yummy rasgulla

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