Rose milk rasgulla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle the milk.
• STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water to remove any lemony flavor.
• STEP 3.Squeeze out excess water from the cottage cheese and knead it until smooth.
• STEP 4.Divide the cottage cheese into small balls and set aside.
• STEP 5.In a separate pot, combine water, sugar, and rose essence to make the rose milk syrup.
• STEP 6.Bring the syrup to a boil and gently drop the cottage cheese balls into it.
• STEP 7.Cover the pot and let the rasgullas cook on low heat for about 15-20 minutes.
• STEP 8.Remove from heat and let the rasgullas cool in the syrup.
• STEP 9.Once cooled, refrigerate for a few hours to allow the flavors to meld together.
• STEP 10.Serve the rose milk rasgulla chilled, garnished with rose petals, and enjoy!

Cooking Tips

• Make sure to knead the cottage cheese well to achieve a smooth texture.
• You can adjust the amount of rose essence according to your preference for the rose flavor.
• Refrigerating the rasgullas allows them to absorb more of the rose milk syrup and enhances the taste.

Storage and Serving

• Store the rose milk rasgulla in an airtight container in the refrigerator for up to 3 days.
• Serve the rasgullas chilled as a dessert or sweet treat.
• Garnish with rose petals for an extra touch of elegance.