Rasgulla is an Indian desert made with Chenna ( curd cheese). It is given a round shape which is then cooked in Sugar Syrup.

The texture is very Spongy and Sweet in taste. It is said that Rasgulla was Originated in West Bengal. But, some also claim that it is originated In Puri.

Well, all I know that Rasgulla is an Indian Sweet which tastes really very good, making it famous across the globe. So, without arguing about the origin, lets make some Rasgulla’s at home

Ingredients

1 ltr Milk
2 tbsp Vinegar
3 Cups Water
1 Cup Sugar
2- 3 Cardamom

Preparation

In one Cup of Cold water add the Vinegar. Now, bring the milk to boil. Switch off the flame and add the Vinegar Solution. We add the cold water to make the Chhenna Soft.

Stir the Milk until the Whey separates and you see the curd.

Place a Sieve on a bowl, then place a cotton or cheese cloth on top of it. Pour the Curdled Milk to strain the chhenna. Now, collect all the sides of the cloth and gently squeeze the chhenna. Wash the Chhenna with water to take off the vinegar. Collect the cloth and squeeze again to take off the excess water.

Hang for 20 – 30 minutes until all the water drips away.

Knead the Chhenna and make a smooth and soft dough out of it. Make small round balls ( keep in mind that the Rasgulla will double on size when cooked in sugar syrup).

In a pan, add water and Sugar and bring it to boil until the sugar dissolves. Add Cardamom and further cook for 2-3 minutes. Drop the Chhenna balls into it and cook for 4- 5 minutes at low flame. Turn the Rasgulla’s , cover with lid and cook again for 8 – 10 minutes at high flame.

Enjoy the soft Rasgulla’s with Mishti Doi (Sweet Curd) or by itself 🙂