Rasgulla/ Rosogulla is one of the most famous Bengali Sweets. It is made out of chena/ paneer dough balls cooked in sugar syrup. Rasgulla is my patrents’ favorite dessert which they often have after the lunch. But due to the recent lockdown all the Halwai shops and Mithai shops are closed too. So I tried these juicy sweet Rasgullas at home and to my surprise it turned out to be wonderful. In this blog I will be sharing the recipe of this homemade Rasgulla.

Preparation Time: 60 minutes
Cooking Time: 25-30 minutes
Serves: 15-20 Rasgulla
Course: Dessert
Cuisine: Bengali

Ingredients:
Full Fat Milk 1 1/2 L iters
Vinegar/ lemon Juice 1/4 cup
Cornflour (Optional) 1 tbsp
Sugar 2 cups
Water 1 cup
Cardamom Pods 2

Directions:
1.In a wide pan heat and boil 1 ½ liter of milk. As it comes to a boil keep it away from the heat and add vinegar or lemon juice to it. Stir the milk in slow motion till the milk curdles.

2. Strain the chenna in a muslin cloth and wash it under the running cold water. Tie up the chenna in the muslin cloth, squeeze off the excess water and hang it over the sink for half an hour.

3.Meanwhile in another wide pan heat and boil 1 cup of water in medium low flame and add the 2 cups of sugar to it . Boil till the sugar dissolves completely. Also add crushed cardamom pods to this simple sugar syrup.

4. After the water strains off the chenna, mash the chenna with your palm till chenna becomes lump free. Usually it takes about 15-20 minutes to get a smooth lump free chenna dough. Mash and knead the chenna till the chenna combines together to form a soft mushy dough. You can also add 1 tbsp of cornflour to the chenna to combine well.
5. Take small amount of chenna dough on your palm and roll it into balls. Exert very little pressure on the chenna balls to form crack free chenna balls. Keep the chenna balls on a plate. I made 25 small chenna balls because my parents like mini rasgulla. If you make big balls you will get around 15-20 chenna balls.
6. Bring the sugar syrup to rolling boil and put the chenna balls to the boiling syrup and cover with the lid. Cook till the size of the chenna balls doubles and they become soft when squeezed.
   Once the rasgulla is cooked well, remove it from the heat. Let it cool in the fridge and serve it chilled.