Delicious Rasgulla

One can't wait just watching these  juicy Rasgullas. These Bengali sweets are very much popular around the different states of India. A bite of the mouthwatering rasgullas takes your taste buds to extreme joy. It is the feel of paradise for sweet lovers.

Rasgulla is the sweet dish made of milk and are cooked in hot sugar syrup.

But to enjoy their taste we must prepare them. So just hold on your excitement and know these steps to make delicious rashogulla.

Ingredients:
For making cheena:

• 1 litre milk

• 1-2 tablespoons Lemon juice(freshly squeezed)

For rasgulla recipe:

• 2 teaspoons All purpose flour (Maida) 

• 1 teaspoon Sugar

For sugar syrup:

• 1 ½ cups Sugar

• 3 cups Water

• 1 cup Water at room temperature

Procedure:

Making cheena:

• Take milk in a heavy bottom pan. Turn the heat on medium.

• Let the milk come to a boil.

• Once it starts boiling, start adding lemon juice little at a time.

• Keep stirring and adding the lemon juice. Till you see the milk solids floating on top.

• You will see greenish whey at the bottom. Turn off the stove.

• Take strainer and line it with cotton men's handkerchief or muslin cloth. Using that separate the whey and milk solids.

• Now run it through the cold tap water. So it stops the cooking process.

• Then gather the cloth and squeeze it till no more water is dripping.

• No need to hang it. Or no need to put the weight on. Only squeezing will do the job.

Making rasgulla recipe:

• Take the cheena to the plate.

• Add all purpose flour and rose water.

• Now start knead the cheena. While kneading use the pressure from your palm. It is really important to knead the cheena well to get the perfect rasgulla.

• Knead it till it comes together like a dough. But still it is not smooth yet.

• Add a teaspoon of sugar. Mix it and again start kneading till you get smooth dough ball . If you look inside of the dough, you won’t see any milk granules.

• The whole kneading process took me good 8-10 minutes.

• After that divide the dough into 14 equal portions.

• Make smooth balls. Balls should not have any cracks.

• Once you roll all the balls, cover it with the kitchen napkin. So it do not dry out.

• To make sugar syrup, take sugar in a pan.

• Add water and turn the heat on medium high.

• Then sugar syrup will start to boil. It should be rolling boil. So make sure that heat is on medium high.

• add balls into the boiling syrup.

• Cover it with the lid. And continue cooking without disturbing or opening the lid. Cook for 20 minutes.

• All the time, syrup should be boiling not simmering.

• After 20 minutes, you will see they are not doubled but tripled in size. Turn off the stove.

• Take one rasgulla using spoon and drop into the glass of water. If it sinks and go to the bottom then it is cooked. If it floats on top, means it is still raw from inside. It needs more cooking.

• Once the stove is turned off, syrup is still bubbling. So to cool it down and stop the cooking process. Add 1 cup of water.

• And immediately you will see it stops bubbling.

• Let it cool down completely. Then you can store into the refrigerator.