DescriptionRasgulla is a popular Bengali sweet. While the method of making rasgulla remains the same, there are two distinct types of rasgulla. One is the spongy rasgulla and the other one is a non-spongy rasgulla.Ingredients:-Full cream milk – 1 liter-Lemon juice – 2 tbsp-Sugar – 1 cup-Water – 3 cups-Cardamom – 2-3 podsHow to make Rasgulla:-Heat milk in a pan.-Remove from heat once it comes to a boil.-Add lemon juice.-The milk will curdle and the whey will separate.-Strain the milk in a muslin cloth and collect the cheese.-Run the cheese under cold water to remove the sourness from the lemon.-Hang the muslin cloth for an hour to remove excess water from the cheese.-Take out the cheese on the work surface and knead for 4-5 minute till it becomes smooth.-Make 10-12 small balls from the cheese.-Heat water, sugar and cardamon in a pan.-When the water comes to a boil, add the cheese balls in the water.-Cook covered for 40-45 minutes on low heat.-Remove from heat and cool.-Serve chilled.Related
