Rasgulla

Rasgulla (spongy cheese balls, dipped in sugar syrup), is a heart winning and famous Bengali dish perhaps found in any Bengali occasions. It is considered the king among Indian sweets. Rassogolla are so mouthwatering that if you taste one, you can't stop yourself by craving again and again.

Ingredients

1.1 litre: Milk

2.300 gm: Sugar

3.05 ml: Lemon juice

4.3 drops: Rose essence

5.1 litre: Water

Method
1.Heat the sugar and the water in a deep pan and bring to a boil.

2.Boil the milk.

3.Add the lemon juice and curdle the milk.

4.Now remove it from fire and strain through a muslin cloth.

5.Hold it under running water or dip in a bowl of cold water for 1 minute.

6.Squeeze out the excess water.

7.Knead till very smooth.

8.Make balls of desired size.

9.Now place the cheese balls in boiling syrup and cook for 15 minutes.

10.Switch off the flame and let the dumplings stand in the liquid until cool.

11.Chill for a minimum of 2 hours.

12.Mix in the essence before serving.

Boiling syrup:

1.In 2 liters of water add 1.5 kg of sugar and boil.

2.When the syrup boils remove a layer of white froth which surfaces on the top of the boiling syrup.

3.This syrup has to be kept boiling in which the cheese balls are dropped.