Rasgulla, Bengali Rosogulla, Super Soft Rasgulla, Chena Rasgulla Recipe

Preparation time- 45 mins
Serving- 4

Ingredients

• Whole milk-1 ltr
• Lemon-4 tbsp
• Sugar-2 cup
• Water-3 cup
• Saffron (optional)- 1 pinch

For Chena:

• Turn on the heat and boil the milk in pan.
• When the milk start boiling, add the lemon juice.
• When the milk begin to curdle,  increase the heat on medium flame and stir.
• As soon the milk is completely curdled, turn off the heat  and stain the milk in cotton cloth.
• Run cold water on it to remove the sour taste of lemon completely.
• Squeeze it and hang the cotton cloth for 30 minutes.
• You can also keep a heavy weight on cotton cloth to extract all the water.
• Now the chena is ready to mash.
• Knead it continuously for about 10-12 minutes, make small balls of equal size.

For Sugar Syrup:

• Heat a pan, add two cups of sugar and three cups of water, let it boil.
• When the syrup starts boiling, simmer the heat to the medium flame. 
• Boil it for another 15 mins. Stir in between to check the consistency of syrup.

METHOD

• Add the chena balls into sugar syrup when the syrup has become slightly thick.
• Boil it on medium heat for five minutes ( Do not cover).
• Simmer the heat and cook it for another 2-3 minutes.
• When the Rasgulla will be almost double in size, turn off the heat.
• Garnish with saffron and serve hot or cold.