Rasgulla is a traditional and most popular sweet.This is usually everyone’s favorite dish during festivals like Holi & Diwali and other occasions. Bengali Rasgulla is made with cottage cheese and cooked in a light sugar syrup.
- 1-liter milk(full fat)
- 2-3 tbsp lemon juice
- 1- 1/2 cup sugar
- 1-2tsp kewda water
- 6-7 string saffron
- 3-4 cups water
First, we make chena, so take a pan add milk to it and bring it a boil on high flame. Turn off the flame and wait for one minute.then add the lemon juice gradually and keep aside while stirring gently.
Then allow it to a stay for 1-2 minute before curdling, it will be completely crudled when water will be fully separated, strain using a muslin cloth. With muslin cloth wash with water 2-3 time for removing the sour taste of lemon. Tie and hang it for 30-40 minutes to drain out. the extra water
Take a pan or a pressure cooker put3-4 cups of water, add sugar and bring to aboil while stringing that time sugar dissolve completely, Squeeze the muslin cloth to drain more and remaining water, take out chena on a flat plate and start to knead the chena very well with your palm till chena will become smooth and free of lumps.
Divide cheese into equal portions and roll each portion into small balls.
Put small chena ball into the sugar water and cover it and let it steam for6-8minutes, add kewda water and saffron. turn off the flame and allow it to stand for the steamer for8-10 minutes,
Remove it gently into a bowl and refrigerate it.