Name: Bangoli Rasogulla recipe by Shikha Gupta at BetterButter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 10
Ingredients: For chena:; 2 litres milk; 2 tbsp lemon juice + 2 tbsp water; For the sugar syrup:; 2 cups sugar; 6-7 cups of water; Kesar; Cardamom powder

ABOUT Bangoli Rasogulla RECIPE

When the Bengal name comes how can we forget it's the very famous sweet dish rasogulla.

Ingredients Serving: 10

For chena:
2 litres milk
2 tbsp lemon juice + 2 tbsp water
For the sugar syrup:
2 cups sugar
6-7 cups of water
Kesar
Cardamom powder

Instructions

First boil the milk, add the lemon juice and water mixture.
When the milk curdles or separates, strain it.
Pour water on it and the lemon sourness will go.
Keep it in a muslin cloth and hang it for 30 minutes.
When the water comes out completely from the paneer, knead it until it becomes smooth.
Make soft balls out of it without cracks. Now add the sugar, water and cardamom powder in a cooker and make the sugar syrup.
Let it boil. Add the paneer balls and boil it for at least 15 minutes. It will double in size.
Keep it out and garnish it with kesar.

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