Rasogolla (I) (1)
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Features of Rasogolla (I) (1)
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Served as dessert. A cuisine from West Bengal (eastern India). Durga Puja special recipe.
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Region of Rasogolla (I) (1)
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Indian
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Ingredients for Rasogolla (I) (1) (Click here for measurement conversion)
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1 litre Milk
5 ml Lemon Juice
300 gm Sugar
1 litre Water
3 drops Rose Essence
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Method for making Rasogolla (I) (1)
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Heat the sugar and the water in a deep pan and bring to a boil. Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth. Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water. Knead till very smooth. Make balls of desired size. Now place the cheese balls in syrup and cook for 15 minutes. Turn off the heat and let the dumplings stand in the liquid until cool. Chill for a minimum of 2 hours. Mix in the essence before serving.
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