Mouthwatering Rasgullas 😋

This dessert is popular in the Indian Subcontinent and in the regions of South Asian Diaspora. As per the regional dialect, it is called ‘Rasogolla’ and it is the pride of the Bengalis... Name any occasion or any festival, Rasogolla is the must in every dessert spread.

Rasgullas are prepared from Indian cottage cheese rolled into smooth paste, palm made to ball shaped dumplings, boiled in light syrup from sugar, cooked till the syrup permeates the dumplings and take the form of soft spongy mouthwatering Rasogollas!

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Components of Concoction:

• Milk 1 litre

• Vinegar 2 table spoons

or 1 Full Lemon

• Sugar 2 cups

Let’s make it...

Heat the milk. As the milk starts boiling, add 2 tablespoons of vinegar mixed with 2 tablespoons of water or 1 full lemon till the milk curdles and water separates. Turn off the flame. (Do not boil further as it can harden your cottage cheese). Sieve and separate the cottage cheese from the water by a fine muslin cloth, squeezes the water out by pressing lightly from all sides and let it rest for a while. Now knead and roll it by your palm until it makes a smooth soft dough. Make small ball shaped dumplings from the dough with your both palms. Make the sugar syrup by adding 2 cups of sugar into 2 cups of water in a large pan. Flow in the dumplings, cover it and let it boil in high flame for 30 mins. Cook until the dumplings gets a bit larger and takes the form of a syrupy Rasgullas... and it is ready!

With your first bite, the syrup will ooze out from your mouth giving you a taste of heavenly bliss...!