…durga puja special recipe…
rasgulla or rossogulla
No it is not a cheese balls dipped in sugary syrup but it is the old sweet everyone’s favorite rossogulla or rasgulla, which wins millions of hearts across the world. No translation please ! Read here for a sweet and short story on rasgulla.
But how to make rasgulla at home ? This question has perhaps intrigued us most, so here we present a step-by-step procedure of making rosogolla or rasgulla
Milk: 1 l
Lemon juice: 3-4 tbsp
Sugar: 1 cup
Water: 1 cup
Method to prepare:
How to prepare fresh home made chana:
Bring the milk to the first boil and then add juice of one lemon or 1tbsp white vinegar (citric acid) or 1tbsp sour curd. Wait for sometime and observes that milk starts curdling.
Once the milk curdles, separate it from the whey (that is draining the liquid).
Put the channa or cottage cheese in a muslin cloth (pure cotton handkerchiefs will do), tied it well and keep it in dry place for sometime (about an hour) to settle.
Knead the channa or cottage cheese for at least 10-15 minutes till it become smooth.
Make small balls from the dough and keep aside. Ensure the balls do not have any crack in them.
Now combine sugar and water in a saucepan and bring to boil. Make a syrup of one string consistency. Add the balls in the syrup and boil it for around 10-15 minutes with the lid partially covering the vessel.
Serve the rossogulla hot or chilled as prefered.
A note: Rossogulla can be made only from cow’s milk as buffalo’s milk contain more fats, so crack appears while making rossogulla from milk other than that of cows.
Ensure rossogulla or rasgulla should be spongy.
Sharing this delicious bowl of rasgulla with the event: MMK Indian mithai mela by kalyani.
If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.