Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish. 

To prepare rasgulla, the cheese (chhena) mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water to enhance the flavor and taste.

PREPERATION

Preperation time: 20 mins
Cooking time: 15 mins

INGREDIENTS:

-1 liter whole milk
-½ cup curd / whisked yogurt 
-1 liter ice cold water 
-1½ cups sugar 
-2¼ cups water
-¼ tsp. cardamom powder
-½ tsp. rose water 
-Few saffron stands for garnishing

STEPS:

1. Take a heavy bottom pot, add milk in it and bring it to boil.
2. When the milk is about to spill out of the pan add curd in it and stir. The milk will get curdled well within 2 to 3 mins. Now switch off the gas and keep it aside for 2 mins.( Add more curd if milk doesn't curdle well )
3. Pour ice cold water to stop the cheese from further cooking. 
4. Let it rest for 2 to 3 mins.
5. Use a muslin cloth and drain the water.
6. Knot the cloth and hang it for 45 mins to drain excess water in the chenna. Make sure there is no water in left in the chenna before you proceed to make the balls.
7. Knead the chenna for 3 to 4 mins to get a smooth dough and make small balls out of these. 
8. Mix sugar and water in a pan and bring it to a boil. Now add cardamom powder, rose water to the sugar syrup.
9. When the syrup is boiling, add the balls one by one.
10. Cover and cook for around 10 mins on a medium high flame. Every 3 mins , open the lid and just stir the syrup gently. (If the flame is too high, rasgulla may break or they double in size first and then shrink back)
11. Now the rasgulla will be double in size.

It is best to serve them at room temperature or you can also serve them chilled.

Servings: 6-8