Rasogolla (Rasgulla)
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Features of Rasogolla (Rasgulla)
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Sweet dish, served as dessert, suitable for vegetarians
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Region of Rasogolla (Rasgulla)
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Indian
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Ingredients for Rasogolla (Rasgulla) (Click here for measurement conversion)
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Milk -1 litre
Citric acid - 0.5 teaspoon
Sugar - 1.5 cups
Water - 4 cups
Rose essence - 2 to 3 drops
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Method for making Rasogolla (Rasgulla)
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Heat the milk and bring to boil. Keep aside and let it cool down. Remove the cream layer carefully from the surface. Reheat the milk and bring to a boil. Gradually add the citric acid dissolved in some water. Stir slowly till the milk is fully curdled. Keep as it is for 5 minutes. Meanwhile heat the sugar and water in a wide sauce pan and bring to a boil. The syrup should be thickened to a consistency of 2:1 (sugar:water). Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water. Press out the excess water and move to a wide plate. Gently knead into a soft dough by pressing between fingers. Make twelve equal sized balls from the dough. Let them into the boiling syrup. Cover with a perforated lid. Boil for 13 to 15 minutes. Take off from heat and cool them to room temperature. Add essence and chill for at least 4 to 5 hours.
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