What’s in a name when it comes to Rasagola or Rasgulla. We are more interested in the taste aren’t we. So well, this recipe is my aunt’s actually. She has been making this sweet dish since time immemorial and after having her rasagolas I have never been able to have the packaged ones. Of course the ones that the sweet vendors make and sell are of a different level though. Can’t get there but can get close atleast to quench the craving!

Ingredients:

– 2.5 litre milk (half fat milk is fine)

– vinegar : water in the ratio of 1:1

– 2 tbsp all purpose flour

– sugar 400 gm or 4 bowls

– 1.5 litre water

– 5 cardamoms with cover

Recipe : ( prep time 1 hr | cooking time 20 minutes)

1. In a deep bottomed sauce pan pour the milk and bring it to a boil on a medium-high flame. As soon as the milk boils switch off the stove.

2. To the hot milk add vinegar: water in 1:1 ratio. Add 2 tbsp of the vinegar mix at a time and stir the milk for 5 minutes. Continue to do so till the milk curdles. As soon as the milk begins to curdle stop putting the vinegar mix.

3. Strain the cottage cheese or chena using a strainer. Press the cheese against the strainer using a spoon and strain as much whey as possible. Then put all the collected cheese in a cloth and squeeze the whey. Leave the tied up cheese in the cloth under a heavy vessel or crusher for about a hour so that all the remaining whey in the cheese also gets strained.

4. After a hour take out the chena/cheese in a plate and add 2 tbsp of all purpose flour to it. Then using the bottom portion of your palm press and knead the chena well pressing it against the plate. This step takes about 10-15 minutes. By then end of the kneading process your hand should have become oily and the cheese will look super smooth in texture.

5. Using the palms of both your hands roll the kneaded chena to tiny smooth balls. The balls should have no cracks in them. And they expand to almost thrice their size so roll them small like half a lemon sized balls.

6. In another deep bottomed vessel add the water and sugar. On a medium-high flame sir the mixture till all the sugar dissolves in the water. Once the water begins to bubble add the chena balls into the bubbling water one by one. Cover the vessel with a lid and leave it for 7 minutes.

7. After 7 minutes using a spoon turn the chena balls slowly to the other side. Now add the cardamoms with their covers by slitting them with a knife. And cover again with a lid and cook on medium-high flame for another 10 minutes.

8. The rasagolas would have expanded and done by now. Switch off the stove and let the rasagolas cool down completely. Take off the lid and enjoy your home made rasagolas 😊

PS : I’m participating in #BlogchatterA2Z at https://www.theblogchatter.com