Rasgulla recipe | Bengali Rasgulla | Easy Rasgulla recipe

Cooking Time: 30min (Need rest for 1 hour in between)

Ingredients:

Item	Quantity
Toned Milk	1 Liter
Saffron or kesar (Optional)	5 to 6 threads
Sugar	1 Cup
Lemon	2 in Quantity
Cardamom or elaichi	1 teaspoon

Recipe: 

1. This is a very easy recipe of rasgulla. Firstly, we are going to make chhena. For the chhena, we will keep the milk for boiling in a pan.
2. Now take a bowl and squeeze the lemon in it. Of course, we are now keeping seeds in it. Mix the equal ratio of normal temperature water in it.
3. As the milk begins boiling, we are going to turn off the flame. We will add a 1/4 cup of normal temperature water in milk and start adding the lemon mixture in it. At a time we are going to mix only one spoon of lemon water. Stir the milk and again add a spoon full of lemon water. 
4. Once the milk gets curdle and all milk gets separated from the water our chhena will be ready. These steps are so much important to get the proper chhena for rasgulla. We are going to strain the excess water from it by using a cloth. 
5. Now we will wash it again with ice-cold water so that the lemon smell and test will go from it. Again need to stain it with a cloth. Now in this stage, we will squeeze the excess water from chhena as shown in the reference image and we will hang it somewhere for an hour to get the remaining water out from chhena.
6. After one hour, we are going to knead the chhena, we just need to make it soft. We just need to spread it with palm, so that it becomes smooth. We need it smoothing it until it becomes smooth and starts leaving a little oil. The dough is not sticking to hand at all now.
7. Now we are going to add one cup of sugar in 3 cups of water for making sugar syrup and keep it for boiling. We are also adding cardamom or elaichi powder and saffron threads in this sugar syrup.
8. We are going to make small balls out of the dough and as soon as sugar syrup starts boiling, we will add these balls in the syrup.
9. We will cover it and keep it boiling for 10min on medium-high flame. Its done, cool it down, and our Bengali style resgulla ready to serve.

Tips:

1) Instead of lemon we can use vinegar as well, but using the same way, the same ratio of water will go in it.

2) We can use sugar-free instead of normal sugar to reduce the calories in it.

This Bengali sweet contains around 280 calories in one serving bowl. This is very testy sweet and needs only a few ingredients. It's the best part of this recipe.

We can call it as dumplings of some Indian cottage cheese. This cheese is a good source of protein and so they strengthen and prevents from Bones and teeth diseases. It helps in lowering the lower body pain, back and joint pain helps in weight loss.

Helps in weight loss, OMG weight loss!😍 how? because of the high content of dietary fibre which helps in digestion. It also helps diabetics because of the right source of omega-3 fatty acids in it.

It also prevents stone formation in both kidney and gall bladder and prevents kids from malnutrition and so on. So these many benefits we will get from this cheese.

In Bengal, the people used to make so many types of sweets from milk only, like Mishti Doi, Milk cake, Rabadi, etc. One of them is Rasgulla, all these sweets are so much testy.

This recipe is much more interesting, try it and let us know the feedback of Rasgulla. Hope we all gonna enjoy the recipe a lot.

Referal images:

1) Squeeze the water from chhena:

2) Knead it by spreading it with palm: