Name: Rosogolla(Rasgulle) recipe by Soma Mukherjee at BetterButter
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: Fresh full cream cow milk 1 litre; Lemon juice 2-3 table spoon depends on the quality of milk (I added about 3 table spoon); Sugar 2 cups; water 4 cups; Green cardamom pods 2-3

ABOUT Rosogolla(Rasgulle) RECIPE

Famous bengali sweet. For making of soft sponge rasgullas quality of milk is very important. Always try to use fresh milk and cow milk only for making soft Rasgulla. Here I haven't use any suji or flour for making these. All you need is that-1. Good quality milk. 2. Proper timing and 3. You should knead the chhena perfectly.

Instructions

Boil milk
Add lemon juice in small small quantity. And stir
Let the milk cuddle and separate the greenish whey from it. Switch off the flame.
Then pass through a cheese cloth. Then little squeeze and hang the cloth with chhena for about 30 minutes
In between take sugar in a big vessel add the water and boil. Stir occasionally.
Other side after 30 minutes take the chhena and knead it
Knead it until your palm becomes a bit greasy means it starts to release fat. This step is very important. If it becomes to dry then rasgullas will hard and if there is more moisture then rasgullas will not in their proper round shape. The time of kneading depends on the quality of chhena( I took 10 minutes that day for kneading the chhena)
Make small balls of it (12 Balls).
Now sugar syrup is all ready prepared add crushed cardamom and the chhena balls in the sugar syrup and cover it
Then cook it for about 15- 20 minutes on medium low flame.
Soft sponge rasgullas are ready to serve
You can serve it hot or keep in refrigeration and serve cold.

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