Name: Rasogolla recipe by Swati Das Patnaik at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 litre milk; 2 tablespoon rava; 3 tablespoon vinegar; 1 cup sugar; Cardamom 1/2 tsp; kesar a pinch

Instructions

Take a heavy bottomed vessel and boil milk.
Once boiled, add vinegar.
Take a heavy bottomed vessel and boil milk. Once its boiled, slowly add the lemon juice/vinegar and you will find that the milk will curdle and the whey will separate.
The whey will become clear, which is an indication that the milk has curdled completely.
Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth.
Hang it for 15 minutes.
Remove the chenna onto a wide plate.
Add the suji & knead it gently for 15 mins till there is no trace of moisture and is absolutely soft on touch.
Place pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
Bring it to a rolling boil.
Add cardamom, kesar.
Make small balls of the kneaded chhena.
Slowly add the chenna balls to the boiling sugar syrup.
Place lid and remove the whistle, cook for 10 minutes.

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