White Rasgulla, Chene

Mouth Watering Rasgullas

Ingredients:

1. Milk: 1 Litre
2. Lemon:1
3. Sugar: 1 Coffee Mug
4. Corn Flour: 1 spoon

Method:

1. Take a donga, pour milk and boil milk. AS it simmers put the juice of lemon in boiling milk and turn off the gas. After 5 mins Put 5 ice cubes and keep it to cool down.
2. As the liquid cools down drain all the liquid off using a malmal cloth or you can even use a cotton hanky if malmal cloth is unavailable.
3. As all the water drains off, take the chena in a bowl(big sufficient to knead the dough) and corn flour and knead well without leaving any lumps.
4. Divide the dough in 15 equal portions and make small balls of it
5. In a cooker take 4 full coffee-mugs of water,  add 1 coffee-mug of Sugar and bring it to boil so the sugar dissolves completely.
6. Put the balls in boiling sugar syrup in cooker and cover the cooker with its lid removing the whistle so that steam flows out continuously. Cook it for 20 minutes on the stove.
7. After 20 minutes turn off the gas and keep it aside to cool. As the cooker cools down  shift the half ready rasgullas along with the syrup in bowl and refrigerate it for 5 hrs.
8. After 5 hours delicious rasgullas are ready to serve.

TIPS:

• Keep enough space in cooker as the balls will turn double the size while cooking.
• Dough should be wet that you feel wetness in your palm making balls till 15-20 seconds.