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Jan 15, 2012


Rasgulla (Oriya: ରସଗୋଲା rasagola ; Sanskrit:रसगोलकम्) rasagolakam  ; Bengali: রসগোল্লা rôshogolla; Hindi: रसगुल्ला Rasgulla) is a very popular cheese based, syrupy sweet dish originally from the Indian state of Orissa
 It is popular throughout India and other parts of South Asia The dish is made from balls of chhena (an Indian cottage cheese) and semolina dough, cooked in sugar syrup.. The given recipe is a basic guide to make Rasgulla from scratch.
Whole Milk                        4 cups
Lemon juice                       3 tbsps.
Water                               3 cups
Sugar -                             1 1/2cup
Cardamom powder              a pinch
Rose Water                        1tsp
  • Heat the milk in heavy bottom vessel.  When it comes to boil, turn off the heat.
  • Add lemon juice into it. Stir until milk separates completely and separates into curds.
  • On straining this milk, the curd that is obtained is called "Chenna". Wash Chenna well under cold running water and twist the cloth that was used for straining to extract water.
  • Knead Chenna to make smooth dough. Make small balls of equal size (6-7) of the dough and keep aside.
  • While you are kneading the Chenna, prepare the sugar syrup.
  • Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
  • Add Chenna balls to the syrup and cook for 15 minutes with lid partially covered. Turn off heat.
  • Once the pressure is off, remove the lid. The balls will double in size and become light and springy on touch.
  •  If you feel that the balls are not cooked yet, place lid and cook for another 5 mts.
  • Remove from the heat. Cool it. On cooling, add rose essence.
  • Serve it in room temperature or colder.

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