RASGULLA

 

Prep Time :15

Cooking Time : 15

Serve : 10

INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 3 cup

Lemon Juice               - 2 tbsp

Cardamom powder    - a pinch

METHOD

Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel
. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min
.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.

Now take a pan, add sugar, water and the prepared chenna balls and steam it.
 Simmer the gas for 15 minutes after fifteen mins turn off the flame.
 After a while open up the lid and you will find your chenna balls double in size and floating on the syrup.

Add cardamon powder and here your Rasgullas are ready. Tastes best when served chilled.