Roshagulla is how it is pronounced by people in West Bengal, it is indianized to Rasgulla in other regions. This delightful sweet dish is prepared using Cottage Cheese.
Cuisine: West Bengal
Time Required: 40 Minutes
1 liter Milk
2 cups sugar
4 cups water
Juice of one lemon
2 – 3 pinches of Elaichi / Cardamom Powder
Boil Milk and add Lemon juice to curdle it. Sieve in a cloth and leave it aside for few minutes. Remove the Chenna / Cheese from the cloth.
Knead Chenna for 5 minutes.
Shape into balls.
Add Sugar and water in a cooker. Let the Sugar melt. Add Cardamom.
Now, add the Chenna balls in the Sugar syrup.
Cook in the cooker for one whistle.
Remove Rasgulla to a serving dish and serve either hot or cold.