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Spongy Rasgulla

Loved by all, this traditional Bengali sweet Rasgulla/ or Rosogulla as it is called in Bengal, has soft and spongy balls made of fresh curdles milk and dipped in sugar syrup. 

A very simple and easy recipe, you just cannot resist having more than one!



Ingredients

Fresh Cow Milk - 1 Litre
Lemon Juice - 3 tsp (1 lemon)

For sugar syrup

Sugar - 1 cup
Water - 3-4 cups
Rosewater/ Cardamom - for flavor

Procedure

1. Bring milk to boil, lower heat and add lemon juice gradually, till milk curdles.

2. Shut off the flame and leave it to rest for 5 minutes.

3. Drain off the water and wash the curdled milk (paneer) with running water. Put the paneer in a soft muslin cloth and squeeze water out of it.

4. Now mash the paneer very smooth. 

5. Start making the sugar syrup by adding the water, sugar & rosewater/cardamom. Meanwhile, shape it into balls (very smooth, with no cracks).

6. Transfer the balls into boiling water, cover the lid and let cook until the balls get puffed up (about 20 - 30 minutes).


7. Once cooked, remove and bring it down to room temperature before putting in the refrigerator to chill.

8. Serve chilled!

A good rasgulla should be spongy, light, juicy and must shrink back to shape when squeezed. Enjoy this recipe.
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