Learn how to make Authentic Bengali Rusgula Style Recipe at home with Chef Smita Deo on Get Curried.<br /><br />Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light syrup made of sugar<br /><br />Ingredients:<br />(Serves:4)<br /><br />- 1 ltr Milk(cow) <br />- 1 ltr Milk(buffalo)<br />- 1 1/2 Lemon juice<br />- 10 cups of water<br />- 2 cups of sugar<br />- 1 tbsp Rosewater<br /><br />Method:<br />1. Boil Cow's milk and Buffalo's milk together and squeeze the lemon juice to it <br /><br />2. Wait until the milk curdles<br /><br />3. Strain the whey and collect the chhena in the muslin cloth<br /><br />4. Wash the chenna with the muslin cloth 2-3 times to get the lemon flavor out.<br /><br />5. Tie the chenna with the muslin cloth on a tap and let the whey drain completely for around 15-20 minutes<br /> <br />6. Now, to prepare sugar syrup to take water and sugar in a pan, and boil it till the sugar dissolves.<br /><br />7. Add rose water in the hot sugar syrup<br /><br />8. Once the chhena is ready, knead it for 5-6 minutes<br /><br />9. Make lemon sized balls from the chhena dough<br /><br />10. Now, Boil the chhena balls in the sugar syrup with the lid closed, for around 7-8 minutes and not more than that<br /><br />11. After boiling, shut the flame and let the puffed rasgullas cool<br /> <br />12. Remove this Raagullas in a serving bowl and serve it at room temperature or Cold.<br />
