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I know am a bit late for mother’s day, and this recipe from my mom’s kitchen is comin in a day later, but this Rasagulla recipe is pretty authentic and done from scratch that it took me sometime to even understand the process, but i ve simplified it in my words as much as i can and here it is the Bengali delicacy, a sweet loved by everyone around the country, Rasgolla from my mom’s kitchen…

Rasgulla Recipe

Milk – 2 litres
Sugar – 1 cup
Lemon juice – from half a lemon
Maida – few tbsp
Rose essence – a drop or two (optional)

Boil a litre of milk and sqeeze in half a lemon.
Watch as the milk separates into white curd and whey water.
Keep the whey water aside for around 4 to 5 days and let it ferment well.
Now boil another litre of milk and pour the fermented whey water into it.
Watch as the milk separates, into white curd (chenna) and water.
Drain well and tie the chenna to a wet cloth and set aside for 30 to 40 minutes.
Meanwhile, add one cup sugar to one cup water (you may use the whey water) and make a syrup.
Make a dough out of the chenna and roll into small balls, with the help of very little maida.
When the sugar is dissolved well in water and is hot, drop these balls and let it cook.
Notice that the Rasgullas become double their actual size once cooked, remove from the syrup.
Drop the rasgullas into lukewarm water and drain after few minutes.
Once you are done frying all the rasgulla balls, you can now heat the sugar syrup a little more , add rose essence if needed, and pour over the made Rasgullas!

Okay if this sounds too complicated, you can of course do it by just using the first chenna and whey water u get on the same day for an instant treat!

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