Rasgulla

About this Recipe...

Rasgulla or Rashogolla is No.1 bengali sweet delicacy and being a bong there are so many childhood  memories with this sweet. It's a golf size cheese ball immersed in sugar syrup and tastes heavenly for sweet lovers. It's a sweet, juicy and spongy sweet.
It requires very less ingredients to make. Most of the time you will find the ingredients in your pantry.
Follow my step by step instructions and you can make it very easily at home.

Ingredients

• 1.9 L Whole milk
• 2 Cups Sugar
• 2 Tbsp Lemon juice (or Vinegar)

Directions

1. Take milk in a pan and stir it so that it will not sit in bottom of the pan.
2. When the milk comes to a boil add lemon juice to it.
3. After adding lemon juice immediately you will see that the milk will separates and form cheese.
4. Now strain the cheese in a muslin cloth and rinse it with cold water so the lemon flavor can go away.
5. Now grab the ends of the muslin cloth and twist the ball of cheese to squeeze out the excess water and keep it aside for at least 15-20 minutes.
6. Now take out the cheese and rub it gently for 4-5 minutes.
7. When the cheese will become smooth then make small balls out of it.
8. Now in a pressure cooker add 4 cups of water and 2 cups of sugar and let it boil.
9. When the sugar syrup comes to a boil add the cheese balls and cover the lid of the pressure cooker without whistle for 8-10 minutes.
10. After 8-10 minutes the cheese balls or rasgullas will puffed up and become double in volume.
11. Now take out the rasgullas in a bowl with some sugar syrup and serve hot or cold.