Rasgulla

 

 

A famous Bengali sweet often prepared during festive seasons. Soft, spongy, succulent cheese balls floating in sugar syrup...yummm!!!!  As  Navratri festival is nearing try these at your home and share the joy

                               Happy Navratri

 Ingredients

• 1 l milk
• 3 tbsp lemon juice
• 1 l ice cold water
• 1 cup sugar
• 2 cups water
• pistachios and saffron for garnishing

In a heavy  bottom pan boil milk. Add lemon juice, as soon as the the milk starts curdling switch off the flame and add ice cold water .This will stop the milk to curdle further and become hard. Use a fine muslin cloth to separate the chenna (curdled milk solids). Squeeze the excess liquid and hang it for an hour so that the chenna  will be dry. Or else keep the chenna under something heavy for half an hour. Kneading the chenna is very important to get a good texture for rasgullas. Knead for atleast 10 min until your hands become slightly oily and the chenna becomes smooth. Make small balls out of this. You can make 8-10 rasgullas from this. In a pressure cooker boil sugar and water ,when the sugar is dissolved completely gently add the rasgullas . Close the lid and cook for 5-7 min in medium flame or until you hear one whistle. Open the lid only after the steam subsides. Garnish with pistas and saffron.

 

Note
 

 Knead well to make sure that rasgullas are soft.

 

 Flame should be medium while cooking the rasgullas ,otherwise it will turn hard.