RASGULLA

Preparation of RASGULLA:

Ingredients:

• Fresh Milk - 1/2 litre
• Refined flour (maida) -  2 tsp
• Citric acid dissolved in water or lemon juice
• 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
• Sugar - 1 cup
• Water  - 1 cup
• Rose essence or cardamom powder -  2-3 drops or 1/4 tsp

Method:

• Heat milk in a pan and bring it to boil. Remove from heat.
• Add citric acid or lemon juice.
• Stir slowly and gently until white curd forms on the surface and separates from whey.
• 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 a smooth dough. Add flour and knead again.
• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
• On cooling, add rose essence.
• Refrigerate and serve chilled.

Tip:

• Always use fresh milk for rasgullas.