Recipe- Sweets Shop Style Rasgulla

Rasgullas are white Indian cottage cheese paneer balls soaked in sugar syrup. It is one of the most popular Indian sweets, especially in summer.

Ingredients

1 Kg Whole Milk
1/4 cup lemon juice
A cotton cloth
4 cup of water
1 3/4 cup sugar
4-5 thread
2 tbsp rose water
1/4 tsp cardamom powder

Method

- In a pan bring milk to boil.

- Add lemon juice to the milk while continuously stirring.

- Switch off the stove.

- Within15-20 seconds, milk should start to separate from the whey. Milk is completed separated and you can see whey is in light greenish color.

- Now take a drainer and a cotton cloth or cheesecloth, and place it over the drainer.

- Pour milk solid along with whey (It is very hot with the help of a spoon you can drain some water).

- Mix some cold water to wash off the lemon. Take opposite ends of the cloth and tie them together lifting the cloth out from the drainer.

- Squeeze as much as you can. But remember while squeezing paneer (chena) should not be dry.

- Prepare sugar syrup, take a deep Pan, or can use the cooker or any deep utensil. Take water and sugar. Cover with lid and boil it. Meanwhile, we will prepare chena balls.

- Now knead this chena for 5-6 minutes with the help of palm or hands.

- Make a smooth dough. Divide it into equal parts. Make it into a ball shape.

- Now add a ball into the sugar syrup. Add rose water, cardamom powder, and saffron into the sugar syrup.

- Firstly boil the balls for 10 minutes on high gas. Then boil for 25 minutes on the medium gas.

- Your Rasgullas are ready. But Rasgullas should be soaked in sugar syrup for 10- 12 hrs.

- After 10-12 hrs enjoy cool rasgullas.