Recipe- Bengali Style Rasgulla At Home

A lot of sweets and desserts in India are made using milk and usually they are also the most popular ones. One such popular sweet is rasgulla, it comes from the state of West Bengal which is famous for it’s mouth-watering desserts.

Rasgulla is made from “chena” which is obtained by curdling the milk. The chena is mashed, made smooth and then cooked in boiling sugar syrup. The main problem with making rasgullas at home is that it doesn’t always turn soft. Actually making this sweet at home is really easy, there are just few basic things which should be kept in mind and they will always turn out perfect.

Ingredients

1 litre whole milk
3 tablespoons lemon juice
1 teaspoon cornflour
1 cup sugar
4 cups water

Method

* Heat milk in a heavy bottom pan.

* Once the milk comes to a boil, switch off the flame and add 1/2 cup of water to bring down the temperature a bit.

* Add lemon juice till the milk curdles.

* Drain the curdled milk using a muslin cloth. You are now left with what is known as "chena" or "paneer".

* Squeeze the muslin cloth to remove all the water from the chena.

* Take the chena in a plate and add cornflour to it.

* Mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.

* Make small balls from the chena after the mashing is done.

* Meanwhile in a pan mix the sugar and water and let it boil at high temperature.

* Put the rasgulla balls in the boiling sugar syrup.

* Cook the rasgullas in sugar syrup for 18-20 minutes on high flame.

* Refrigerate the rasgullas with the syrup and serve chilled.