Quick And Easy Rasgulla Recipe | Make Aunthentic Bengali Style Rasgullas | Smita Deo

By Get Curried · 60 min

Ingredients

Instructions

1. Bring the cow's milk and buffalo's milk to a boil together, then add the lemon juice.
2. Wait until the milk curdles.
3. Strain off the whey and collect the chhena in a muslin cloth.
4. Wash the chhena in the muslin cloth 2-3 times to remove the lemon flavour.
5. Hang the muslin-wrapped chhena from a tap and let the whey drain completely for about 15-20 minutes.
6. Make the syrup: put the water and sugar in a pan and boil until the sugar dissolves.
7. Add the rosewater to the hot syrup.
8. Knead the chhena for 5-6 minutes.
9. Shape the dough into lemon-sized balls.
10. Boil the balls in the covered syrup for 7-8 minutes, no longer.
11. After boiling, turn off the flame and let the puffed rasgullas cool.
12. Transfer the rasgullas to a serving bowl and serve at room temperature or chilled.

Summarized from Get Curried's video. Watch it for the details.

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