Sweet dish, served as dessert, suitable for vegetarians
Speciality: A cuisine for Durga Puja/Sharodiya festival.
Ingredients for Rasogolla (Rasgulla)
Milk -1 litre
Citric acid - 0.5 teaspoon
Sugar - 1.5 cups
Water - 4 cups
Rose essence - 2 to 3 drops
Method for Rasogolla (Rasgulla)
Heat the milk and bring to boil.
Keep aside and let it cool down.
Remove the cream layer carefully from the surface.
Reheat the milk and bring to a boil.
Gradually add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan and bring to a boil.
The syrup should be thickened to a consistency of 2:1 (sugar:water).
Strain the milk through a muslin cloth.
Wash the chenna in the cloth under cold running water.
Press out the excess water and move to a wide plate.
Gently knead into a soft dough by pressing between fingers.
Make twelve equal sized balls from the dough.
Let them into the boiling syrup.
Cover with a perforated lid.
Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.