Rasgulas

Rasgulas are one of Bengali most popular sweets which always make it into special occasions and celebrations. Loved by many for it's soft and spongy texture oozing out with the sweetness of sugar syrup, rasgulas are a must on a dessert table. The key for a soft and cottony rasgulas are not to over knead the chenna or paneer. The curdled milk known as chenna or paneer are freshly made to enhance the taste and texture of the rasgulas and it tastes heaven compare to store bought chenna.

Always use full cream or whole milk in making rasgulas as skimmed or low fat milk won't work for the recepi.  This is my very first time making rasgulas for my youngest daughter's birthday and it turns out really well. Soft spongy and oozing with sugar syrup. Taking note few important steps, you too can delight your family and friends with delicious homemade rasgulas anytime.

Ingredients

1 litre full cream milk

2 tbsp lemon juice

Few ice cubes

For Sugar Syrup

1 1/2 cup granulated white sugar

1 litre water

1 tsp rose water

1 tsp milk

2 pods crushed cardamoms

Methods

In a heavy bottomed pan, boil milk. Add lemon juice and stir for the milk curdles.

Once milk curdles, switch off heat and rest the mixture for 2 minutes. Add ice cubes to stop the cooking process

Line a colander with cheese cloth over a large pot. Strain the milk mixture.

Rinse the curdled milk with clean water to remove the acidity of lemon juice.

Tie the cloth and squeeze to drain excess whey as much as possible. Hang the cloth for 1-2 hours to completely remove the whey.

To a large pot, combine water, sugar and cardamomm pods. Bring it to boil untill sugat completely dissolved. Turn off the heat. Add rose water and stir.

Knead the mixture well for 3-5 minutes to form a soft dough.

Make small balls. Turn the heat on for the sugar syrup and bring it to a rolling boil. Reduce heat to medium and gently drop in the balls to the sugat syrup.

Cover with lid and cook for 5 minutes. Uncover the lid and gently stir the rasgulas taking care not to break them. Cover with lid and cook for another 5 minutes.

Turn off heat and rest the rasgulas with lid on for 30 minutes for them to double in size.

Allow to cool completely.

Using a ladle spoon out the rasgulas into a bowl and drizzle generously with sugar syrup. Best enjoy chilled. 

Notes

• Do not over knead the curdled milk. Over kneading will result in hard rasgulas.

• Use a wide and large pan to boil the sugar syrup to give ample space for the rasgulas to double in size while cooking.

• Make sure there's no crack while making the balls. It shall be smooth balls without cracks. Otherwise, the rasgulas will crumble while cooking.