Rasgulla (Bengali Sweet)

• 1 L Milk
• 3 tbsp Lemon juice
• 1.5 cup Sugar
• 4 cup Water
• 2 piece Cardamom
• 1 tsp Rose water

Instructions

1. 1

   Boil milk. Add lemon juice to curdle. Strain through cheesecloth.

2. 2

   Wash the chenna (cottage cheese) under cold water.

3. 3

   Knead chenna until smooth and crack-free (7-8 minutes).

4. 4

   Shape into small, smooth balls.

5. 5

   Make sugar syrup with water, sugar, and cardamom. Bring to a rolling boil.

6. 6

   Add chenna balls to boiling syrup. Cover and cook for 15 minutes.

7. 7

   They will puff up to double size. Let cool in syrup. Add rose water.

8. 8

   Serve chilled.

Notes

Kneading is the most critical step — must be perfectly smooth.

Nutrition Info