Roshogolla/rasgulla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water to remove the lemony flavor.
• STEP 3.Knead the chenna until it becomes smooth and then shape it into small balls.
• STEP 4.In a separate pot, prepare the sugar syrup by boiling water and sugar together.
• STEP 5.Add the chenna balls to the sugar syrup and cook them until they become soft and spongy.
• STEP 6.Allow the rasgullas to cool down and then refrigerate them before serving.

Cooking Tips

• Make sure to knead the chenna well to get a smooth texture for the rasgullas.
• Do not overcook the chenna balls as they may become hard.
• Refrigerate the rasgullas for a few hours before serving to enhance their taste.

Storage and Serving

• Store the rasgullas in an airtight container in the refrigerator.
• Serve the rasgullas chilled as a dessert or sweet dish.