Name: Bengali Rasgullas recipe by Anu Lahar at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 6
Ingredients: Full fat milk- 1 litre; Curd 4 tbsp to curdle the milk; Corn starch 1 tsp; Water 8 cups to boil (Rasgulla's vessel capacity is more than 3 litres); For the Sugar Syrup:; Water 2 cups; Sugar 3/4 cup; cardamom powder 1 tsp; Rose water 1 tsp; Saffron and Pistachios to garnish

Ingredients Serving: 6

Full fat milk- 1 litre
Curd 4 tbsp to curdle the milk
Corn starch 1 tsp
Water 8 cups to boil (Rasgulla's vessel capacity is more than 3 litres)
For the Sugar Syrup:
Water 2 cups
Sugar 3/4 cup
cardamom powder 1 tsp
Rose water 1 tsp
Saffron and Pistachios to garnish

Instructions

Bring the milk to boil while stirring occasionally. Make sure that the fat doesn't separate.
Turn off the flame, get the temperature down a little, then curdle it.
Collect the chenna in a muslin cloth and hang it to drain excess water.
Rub the chenna with your fingers and palms, it takes 25-30 minutes to smooth it for binding.
Add cornstarch to the chenna and rub it to make a dough till you see some fat separating out in your palm, it takes 3-4 minutes for this to happen.
Roll small balls out of the dough without any cracks. Cook them in boiling water in a pan covered with a lid.
Keep the heat high for the first 5 minutes and then simmer, make sure the water is bubbling all the time. Keep checking the quantity of the water it doesn't decrease as it helps in making round rasgullas. Cook for 14-15 minutes.
Then turn off the flame and keep them soaked in the same water with a lid on till they cool down.
This will assert heat's pressure over water and help the rasgullas retain their shape, have patience and do not open the lid before the pan cools down.
For the syrup, add sugar to 2 cups of water and bring this to a boil, let it simmer for 3-4 minutes.
Then let the syrup cool down and add in cardamom powder and rose water. Drain the excess water out of the rasgullas using a sieve, add this to the cooled syrup.
Rasgullas retain their shape in 10-15 minutes. Let them soak in the syrup for 2-3 hours at room temperature.

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