Rasgulla Recipe

Ingredients:

1 ltr - milk (full cream).
3 tbs - lemon juice.
1 cup - sugar.
1 pinch - natural food color.
1 tsp - rose essence.

Procedure:

• Boil milk in a wide pan.
• When milk comes to boil switch off the flame and wait for 5-7 mins.
• Now slowly add lemon juice to the milk and keep stir occasionally.
• Milk will coagulate in mins.
• Take one pot and keep strainer over it.
• Place piece of muslin cloth over the strainer.
• Pour milk over the cloth,now add cold water and wash the chenna properly to remove sourness of lemon juice.
• Gather all the ends of the muslin cloth and squeeze out all the water from the chenna.
• Make sure you remove maximum amount of water.
• Meanwhile take water and sugar in a pressure cooker and bring water to boil.
• Take chenna on a flat surface and start rubbing it for 5-7mins,till it becomes soft.
• Now start making small balls from the chenna dough.
• Put balls in the boiling water and close the lid of cooker.
• Pressure cook until 1 vissel on high flame and then on medium flame for 8mins.
• Switch off the gas after 8mins and keep the cooker aside till the pressure goes down.
• After 10mins open the lid of cooker,take out rasgullas and add rose essence.
• Keep rasgullas in fridge for at least 4hrs before serving.

Enjoy nice and spongy homemade rasgullas........:)

Check out video for preparing rasgulla: