Desserts

Rasagulla

15

Rasgulla is a Beangali dessert also known as Rasagulla, Rossogolla, Roshogolla, Rasagola, Rasagolla, and Rasbhari or Rasbari , popular in Bengal India . It is prepared out of Chhena or Paneer (India Cottage Cheese) dough , cooked in sugar syrup. It is cooked , until sugar gets nicely absorbed in chhena balls, so that they become nice and spongy.

15
4 1/4 Cups(1 Litre )Full Fat Milk for Chenna
2-3 Teaspoons Lime Juice or Vinegar
3/4 Cup (173 Grams) Granulated white sugar for Sugar Syrup
2 Cups of water
1/2 Teaspoon Cardamom Powder
7-8 Saffron strands / Kesar
Boil 4 1/4 Cups of milk . Once it boils, add lime juice or vinegar and the milk will get curdled. Keep stirring till the milk is completely curdled. This will take around 10 minutes. Once the milk is curdled well, add few ice cubes in it and then switch off the stove.( This keeps cheena soft). Take a muslin cloth or any thin kitchen cloth and drain it. Wrap the cheena well in the cloth by bringing all the sides together. Tie the cloth around it as shown above . Squeeze a little and hang it up somewhere for about 35 to 40 minutes so that all the whey gets drained . After about 40 minutes, untie the cloth and remove cheena out. Knead it for about 2 minutes and make small Ping Pong size balls.
Nutritions

Calories
48

Sodium
2mg
0% DV

Fat
1g
2% DV

Protein
0.5g
1% DV

Carbs
12g
4% DV

Fiber
0.4g
1% DV