Rasgulla





Ingredients

Whole cow milk, lemon, water, sugar, saffron.

Direction

  • First boil the milk and add 2-3 spoons lemon juice in the boiling milk and keep it on low flame for few minutes until the milk starts to curdle.
  • Then turn off the flame and wait for few minutes.
  • Then wash the collect the cheese and wash it in the water to remove the sourness of the lemon.
  • Then put the cheese in a cotton cloth and tie it firmly and squeeze it to remove the water from the cheese.
  • Do not squeeze a lot.
  • Then hang the cloth for 50-60 minutes to drain the water completely.
  • The cheese should not contain any water.
  • Then make a soft dough with the cheese by kneading it well.
  • And make small round shaped cheese balls out of the dough.
  • Then make sugar syrup using water and sugar.
  • For one litre water you should use 600-700 grams sugar.
  • Boil the water and add sugar and keep boiling the water until the sugar dissolves into the water.
  • Then add your cheese balls into the sugar syrup and boil the syrup for 15-20 minutes in a medium flame.
  • Then turn off the flame and keep the cheese balls into the syrup overnight.
  • You should keep that in the refrigerator.
  • Then in the morning you can enjoy your rasgulla.
  • I have garnished rasgullas with basil leaves and saffron.