Rasagulla

Ingredients:   Method:

1 Litre cow Milk

1/2 tsp citric acid

1 cup sugar

3 cups water

 

 

Boil and cool the milk. Remove the malai (creme) layer that forms. Bring the milk to boil again.

 

Dissolve citric acid in 2-3 tbsp of water and gradually add this to hot milk until whey separates.

 

Leave it for 30 minutes...this will make the chhena soft.

 

Strain the curdled milk thru a thin muslin cloth and wash it under cold water. Press with hands and hang the chhena in cloth to remove excess water (usually a couple of hours).

 

Remove chhena in a big bowl and knead very well with your fingers.

 

Make 12-14 balls of chhena.

 

Now boil the sugar and water in a wide pan. Put balls in the boiling water gently. Cover and keep on boiling for 10-12 minutes.

 

Remove from heat and let them cool down.

 

Chill and serve.