Pick 'N' Cook

Rasgulla
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings

Ingredients 

• Milk - 1 litre
• Lemon juice - 2 tbsp
• Sugar -11/2 cup
• Water - 31/2 cups
• Nuts - for garnishing

Method

1. Heat milk, bring it to boil.
   
2. Add lemon juice and stir continuously till water clears and the milk curdles completely.
   
   
   
   
3. Take a muslin cloth and pour the curdled milk filtering the water completely.
4. Wash it well in running cold water if you have used lemon juice to remove the lemon flavor.
5. Squeeze the excess water and hang it aside for 30 mins without disturbing it. After 30 mins, it would be crumbly in texture like paneer.
   
   
   
   
   
   
   
6. Now knead it well for at least 20 mins.
   
7. Form smooth balls and keep aside.
   
8. Heat water in a wide bottomed vessel, then add sugar.
   
9. Keep it in low flame and keep stirring till sugar dissolves completely,Simmer for 5 mins.
10. When the sugar syrup boils and starts bubbling, add the balls slowly one by one.
    
11. Keep in medium flame and close with a lid. Cook covered for 10 mins.
12. Add strained water to it.
    
    
    
    
13. After 10 mins, the balls would be closely doubled in size.Switch off and keep it closed aside for another 15 mins.
14. Cool them, garnish with nuts and serve cold.