Name: Rasagolla recipe by Rojalin Rout at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For Golla’s:-; 2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas); Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.; Semolina (Sooji) – 2 tablespoon; Plain Flour (Maida) – 2 tablespoon; Sugar – 1 tablespoon; Muslin cloth or Fine strainer; For the Sugar Syrup :-; Water – 6 Cups; Sugar – 3-4 cup; Cardamom power (Eli chi) – 1 teaspoon

Ingredients Serving: 4

For Golla’s:-
2 Liter of full cream milk (you can make 10 to 15 medium size rasgollas)
Lime juice - 3 to 4 table spoon or you can use 2 to 3 tablespoon of vinegar.
Semolina (Sooji) – 2 tablespoon
Plain Flour (Maida) – 2 tablespoon
Sugar – 1 tablespoon
Muslin cloth or Fine strainer
For the Sugar Syrup :-
Water – 6 Cups
Sugar – 3-4 cup
Cardamom power (Eli chi) – 1 teaspoon

Instructions

Heat the Milk in a Deep bottomed pan and let it be boiling.
Add the lime juice or vinegar slowly to curdle the milk, and live it 5 minutes in lowest flame.
Once the milk is fully converted to cheese and the cheese separate from water switch off the Gas stove.
Now place the Muslin cloth on a strainer and slowly drain the water.
Rap the Cheese in the muslin cloth and keep it under the cool running water for 5 minutes. (This will remove any smell of lime).
Tie the ends of the cloth and hang for half an hour in a large bowl start kneading the cheese.
Nicely squeeze the muslin cloth and drain the water in to the cheese.
Now the cheese put it in the plate, add the Semolina (Sooji), flour (Maida) and sugar and knead for 5-10 mints till the dough is soft and smooth.
Make it small small equal sized round balls.( make sure the balls are crack free)
For the Syrup and the Rasgolla:-
Heat water and sugar in a wide mouth container .
Add the Cardamom powder after the water starts boiling and the sugar is dissolved.
Lower the heat and add the cheese balls one at a time.
Cover the pot and cook on lowest flame about 40-45 mints.
Remove the lid and take the pan off heat and let it sit for 5 mints.
Now it’s ready to eat, serve warm.

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