Rasgulla â€“ A very popular Bengali sweet, which is soft, Juicy & Spongy made from milk and the most popular sweet delicacy in Calcutta as well as rest of India and the world.
Yield / Serves
Making Chennault from milk Bring milk to a boil in a heavy bottom pot. When you see the milk begins to boil, pour the viagar and mix.
Let the milk curdle. Switch off the stove and leave it for 2 mins. To keep the rasgullas soft, chenna needs to stop cooking immediately which is done by the ice cubes here.
Line a colander or sieve with a thin cloth. Place the colander over a large bowl. Drain the curdled milk.
Rinse the cheena under running water to remove the acidic flavor.. Tie up the cloth and hang it for 20 mins to drain excess water.
Rub the paneer with palm gently and make smooth paste. make small balls and keep aside. Now boil water in a pressure cooker .add sugar and cardamon when boil
add the paneer balls and put the lid of pressure cooker.when one whistle came slow the fire and keep it for 5 miuntes
now switch off the gas and let the steamed out fully. open the lid . take rasgulls and again put the sugar water on fire when it becomes thick add rasgulls and chill it in fridge.
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