Rasgulla is the traditional Bengali sweet, loved by all. It is made from ball shaped dumplings of chhena and semolina dough, which cooked in light syrup made of sugar. It is popular in the Indian subcontinent and regions with South Asian diaspora.
Follow the steps to know how to prepare this syrupy dessert at home.
2 litres: Low fat milk (boiled and refrigerated overnight)
1/4 cup: Lemon juice (mixed in 1/4 cup water)
1 teaspoon: Refined flour (maida) or semolina
4 cups: Thin sugar syrup (flavored with cardamom or rosewater)
Take out the milk from the refrigerator and remove whatever cream that forms over the milk.
Boil the milk on lower heat and add the lemon mixture gradually, till milk curdles.
Now, switch off the flame and keep aside the mixture for 5 minutes.
Then, drain off the water and leave the paneer in a colander for at least 4 hours.
Now, mash paneer very smooth and mix flour/semolina gently.
Switch on the flame and boil 4-6 cups of water.
shape the paneer into balls with the help of hands.
Transfer the paneer balls into the boiling water and cover it with a tight fitting cover.
Cook it for 20-25 minutes.
Now switch off the flame and let them cool.
squeeze out of the water and transfer the balls into the sugar syrup.
Garnish with dry fruits, chill and serve.