Gurer Rasogolla

In a heavy bottomed pan take1 lt fullfat or whole milk and boil that in medium high heat and wait for the first boil, keep stirring to avoid burning of Milk or overflow.

Once it comes to boil simmer the oven in medium and add 250 ml /little more than a cup of plain full fat or 2% fat or plain yogurt to cuddle the milk, slowly and keep stirring so it doesnt stay in one place.

Place a plain cloth(Cheese cloth) on a colander and drain the water from the Chenna ,wash with cold water to stop the cooking process and the Chenna should be soft.

Now take 1/2 tbsp of Suji or all purpose flour and 1 pinch of baking soda or little more amount of baking powder if you use baking powder instead of baking soda and add the Chenna, mix it well. it should take approximately 2 minutes.

Divide the dough into equal small parts make the small balls it suppose to be very smooth.

Now to make the syrup in a large pan mix 1 cup of white sugar and 1 cup of coconut palm sugar(Khejur Gur what I found best in USA within my reach) in 6 cups of Water and bring it to boil.

Keep in mind that it should be a larger spaced pan so the small chenna balls should have enough space to puff up.Let the syrup boil.

Let it boil covered, in high heat for 5 minutes. Do not keep it more than 5 minutes otherwise it might break now uncover( already it should be puffed up ) and move the balls around , so the balls can be cooked all the way.

Uncover it, stir the balls gently, now on a medium low heat cover and boil for more 25 minutes. Uncover the lid and the balls should not move too much so you will understand the rasogollas are done.

Now Turn off the oven,uncover and check. Take the pan away from the oven. You can serve the rasogolla right away but for better result allow 5-6 hrs to soak the balls in the syrup.

Pour one of the rasogollas in a cup of water if it goes down that means the syrup went till the middle of the rasogolla.