Traditional Bengali Rosogulla | Cottage Cheese Balls in Sugar Syrup | Rasgulla Recipe

Preparation-

1. At first, mix 2 tbsp water into 2 tbsp vinegar & keep it aside.

   

2. Then boil milk on the high heat.

   
   I used low fat cow milk.

3. Now turn off the gas and add vinegar water mixture.

   
   Here i used vinegar. Lemon juice or Curd also can be used.

4. When milk starts to curdle and a greenish whey is visible, the chhena is ready. Let it to cool down for 2 mins.

   

5. Then take a bowl and keep a strainer over the bowl. Cover the strainer with a cotton cloth.

   

6. Drain the chhena with whey over the cloth.

   

7. Wrap the chhena with the cloth, squeeze up very well so that water is completely drain out from the chhena.

   
   If there have excess water in the chhena, the rosogulla will break when cooking.

8. Hang it on a hook for 30 mins.

   

Making the rasgullas-

1. Keep the chhena in a plate & add 2 tbsp Maida. Now knead the chhena for 10 mins with the help of fingers.
   
   

   
   Here i used maida. It prevents chewiness of the rosogulla and keeps soft.

2. Divide the dough to 13 portions and make smooth balls.

   

3. Now heat a deep frying pan and add water, cardamoms and sugar.

   

4. When water starts to boil and dissolve the sugar, add the balls to the syrup.

   

5. Cover the pan and boil for 30 mins on medium heat.

   

6. Rasgullas will be doubled in size.

   

7. Remove the pan and keep in a bowl. Allow to rest it for 2 hrs.