Rasgulla Recipe

• STEP 1.Bring the milk to boil and allow it to cool for about 5 mins.

• STEP 2.Mix lemon juice with 2 tbsp of water. Add water lemon mixture to the milk and stir continuously. Milk solid will start to separate from the whey liquid.

step 3

• STEP 1.Spread a cheese cloth over a strainer and drain the whey. Rinse the cheese with cold water to remove the lemon sourness. Drain water and allow it to hang for around 10 minutes.

step 4

• STEP 1.Transfer the cheese or chenna into a blender and blend for 30 seconds. Do not over blend or else the rasgulla will become hard.

step 5

• STEP 1.Make small balls out of the chennna dough. in a pressure cooker add water, sugar and cardamom pods and cook until sugar dissolves completely.

step 6

• STEP 1.Add the balls when the syrup comes to a boil. Cover it with a lid and allow to cook for one whistle and then reduce the flame and cook for another 7-8 mins.

step 7

• STEP 1.Allow the pressure to release completely and then open the lid. Transfer it into a bowl and serve it chilled.