Rasagulla\ Rasogulla

Yield: 16 pieces
Preparation Time: 15-20 mins
Cooking Time: 10 mins
Standing Time: total 8-10 hours

Ingredients:

• 5 cups whole milk
• 2 tbsp fresh lemon juice
• 1 1/4 cup sugar
• 5 cups water

Method:

1. Heat milk in broad pan. Bring it to boil.
2. Once it is boiled, let steam goes for 30-45 seconds. Keep on stirring slowly.
3. Add little water in lemon juice and mix it. Add it little at a time in a milk. Keep on stirring while adding lemon juice. Adding lemon juice when milk is hot is important to make Rasagullas soft.
4. Wait for 30 seconds till milk curdles. When green water (whey) separates from chenna, it is curdled completely.
5. Strain whey using thin cloth. Put this cloth along with chenna in fresh water and wash it twice or thrice. This is important in order to remove sourness of lemon juice from chenna.
6. Tie and hang for approximately 30 minutes to remove extra water.
7. Take water and sugar in broad vessel or pan. There should be enough space for Rasagullas to cook.
8. Bring it to boil. Stir occasionally in order to dissolve sugar completely.
9. Meantime, squeeze water from chenna in thin cloth.
10. Take out chenna in flat plate and knead it thoroughly for 2-3 minutes. Make sure chenna is smooth and with no lumps.
11. Form small balls. Add these balls in sugar syrup and let it cook for 10 mintues.Cover sugar syrup vessel.
12. Stir sugar water once or twice so that chenna balls do not stick to each other.
13. Remove Rasagullas from heat. However, do not uncover it for next 10-15 minutes.
14. Take all Rasgullas gently in bowl with some sugar syrup. Do not touch them right now.
15. Refrigerate them for at least 6-7 hours and serve chilled.
    
    Tips:
    Steamer or pressure cooker can be used for cooking. Only thing to remember is to remove whistle for pressure cooker.
    

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