Rasgullas so soft and perfect and yet so simple... try it yourself and i am sure you will love to flaunt them and eat ofcourse :P

RASGULLA  

Rasgulla ... a cheese based syrupy dessert, rasgulla/roshogolla one of the famous Indian desserts 

Rasgulla is made from ball shaped dumplings of Indian cottage cheese which are cooked in light rose flavored sugar syrup.

Ingredients	Quantity
Whole Milk	1 gallon(1.8 liters)
Vinegar	3 to 4 tablespoon
Sugar	2 cup
Rose Essence	4 drops
Water Muslin Cloth Pressure Cooker	5 cups

Method:

• Step 1: Curdling

In a large nonstick saucepan add the milk and bring it to boil keeping the flame low to medium.

Once it comes to a boil switch off the flame and add vinegar to the milk and stir it until curdling happens, to this add 2 drops of rose essence.

Once the milk fat separates from the whey drain the whey with the strainer lined with muslin cloth(Place the muslin cloth on a strainer and then pour the curdled mixture )

Wrap the curd in the muslin cloth and squeeze it so that the excess water/whey oozes out and then hang it in your kitchen for around 4 hours (this process helps the excess water to drain).

• Step 2: Making Rasgullas

Once our cheese is drained, place it on a dry clean surface, add 2 drops of rose essence and knead the cheese with your palms for around 6 to 8 minutes until the cheese form smooth and soft dough.

Divide the dough into 20 to 22 equal parts and roll them into smooth balls (always look for the tiny cracks they always make the rasgulla break)

Mix the sugar and water in the pressure cooker and heat it on a medium to high flame and bring it to boil.

Add these rasgulla balls to the sugar mixture and close the cooker with the lid.

Now is the crucial time, after  5 minutes(generally 1 whistle) remove the cooker off the flame and let the cooker cool with the lid closed (around half an hour)

After half an hour its time to open the cooker and see the beautiful little rasgullas doubled its original size and full with the ras (sugar syrup) and the rose aroma within…

Store them in a jar or container (I prefer jar because it allows the syrup to get into the rasgullas evenly) and refrigerate for around a day 24 hrs and serve.. 

GOOD AND HEALTHY REASONS TO TRY THIS RECIPE

• Each rasgulla has around 3gms of fat and 3gms of protein

• They are homemade and completely delicious!!!!

• Its always good to have a dessert made at home rather than the ready made with lots of preservatives and hidden calories.

Enjoy!!!!!