Rasgulla are cheese balls immersed in a flavored syrup. Though this sweet dish is very famous in Bengal- India but its a national sweet of India.
Ingredients:
For Cheese Balls/Chenna
- 1 Pint Milk or 1/2 Liter Milk
- 3 tbsp Lemon juice
- 2 tsp Refined flour (maida)
- Little Ice water
For Syrup
- 1 Cup water
- 1 Cup Sugar
- 1/4 tsp Rose essence or cardamom powder
Directions:
For Cheese Balls/Chenna:
- Take a pan and heat milk in it.
- Bring it to a boil.
- Stir Lemon in it.
- Let it cook for few minutes
- Stir slowly and gently till white curd forms on the surface.
- Line a colander with fine cheesecloth known as 'Butter Muslin'. If you don't have one, use your old and clean very thin cotton cloth.
- Transfer the contents into the lined colander. Let it drain for 10 minutes.
- Pour Ice water over Chenna. Let it drain. The purpose of ice water is two-fold: Eliminate stickiness and prevent further hardening.
- Let it drain about half an hour.
- Now knead it to make soft dough.
- Combine flour with it and knead again.
- Make small balls from the dough, keep aside.
For Sugar Syrup:
- For sugar syrup combine sugar and water in a saucepan and boil them until sugar is disolved.
Add Cheese balls/Chenna balls to this boiling syrup and let it boil for few minutes. Add Rose essence or Cardomon powder based on your liking.
Rasgullas are ready to be served!
