Bengali Spongy Rasagulla

Bengali Spongy Rasagulla

One of the popular desserts of west benfeedbis often prepared during festivals. Indian cottage cheese balls boiled in sugar syrup.
Previously I use to cook them in pressure cooker,but this is easier and very spongy.

I boiled 2 litre milk and made 20 rasagulla's

Ingredients (240 ml cup used):

• 1 liter whole fat milk
• 10 ml vinegar you can use 1 full lemon's juice too
• 1 liter ice cold water 
• 2 cups sugar 
• 4 cups water
• ¼ tsp. cardamom powder
• Few saffron stands (optional) for garnishing

Instructions:

1. Bring the milk to a boil and use a spatula, to mix the malai deposited on the the sides,pour the vinegar.
2. Let the milk curdle. If the milk doesn’t curdle in 2 to 3 mins, add some more vinegar while the milk is still boiling.
3. Add chilled water to the curdled milk. Leave it aside for 2 to 3 minutes.Filter and collect the cheese in a cheese cloth or muslin cloth.
4. Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
5. Tie up the cloth and hang it for 30 mins and drain excess water.
6. Add sugar and water to a wide pan or pot, bring it to a boil.
7. Knead the cheese well to make it a smooth dough. Take small portions of this and roll to 1 inch balls.
8. Add it to the boiling sugar syrup, add cardamom powder and rose water.
9. Let the sugar syrup boil, add the balls one after the other gently.Cover the pot with a lid and cook for 10 mins on a medium high flame.
10. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.

Use it after min 6 hours,enjoy the tasty rasgulls.

Thank u for visiting my Blog.