Rasgulla

Rasgulla or Roshogollas are simply small dumplings of chenna, dipped in sugar syrup. The spongy texture of the sweet makes it a hit among kids.

Serves: 3 portions

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INGREDIENTS

· Home-made, Cow’s milk chenna 600gms

· Water 500ml

· Sugar 850gms

· Flour 30gms

· Rose Water 15ml

METHOD

1. Take milk in a heavy bottom pan, add vinegar to it so that it curdles to form chenna.

2. Once completely curled, strain and wash in thoroughly to remove the flavours of vinegar.

3. Strain it again on a clean muslin cloth and hang it to remove excess water.

4. Take another pan and make sugar syrup in it by boiling sugar and water together. It should be slightly thin in consistency.

5. Once the chenna is completely strained, take it in a bowl and add flour to it. Knead it into a soft dough.

6. Make small roundels of the chenna and keep aside.

7. Once the sugar syrup starts boiling, add the balls of chenna to it and allow it to cook until the size doubles itself.

8. Remove from the syrup and keep aside.

9. Make another sugar syrup which should be slightly thicker in consistency.

10. Add a bit of rose water for a better flavour.

11. Add the poached chenna balls to this syrup.

12. Serve chilled.

CHEF'S TIPS

1. Add dried rose petals to the final syrup for a better flavour and appearance.

2. You can garnish it with sliced pistachio or rose petals.