Rasgulla Recipe

                Rasgulla Recipe 

Ingredients:

1 cup chenna (cottage cheese)

3 cups water

1 cup sugar

1 tsp lemon juice

2 cups water for syrup

Instructions:

Start by making the chenna. Heat 3 cups of water in a pan until it starts boiling.

Add lemon juice to the boiling water and stir.

Add the chenna to the water and stir gently.

The chenna will start to curdle and form clumps.

Strain the chenna using a cheesecloth and rinse it under cold water.

Tie the cheesecloth with the chenna and hang it for at least 1 hour to let all the water drain out.

After an hour, unwrap the cheesecloth and knead the chenna until it becomes smooth and soft.

Divide the chenna into small balls and set aside.

In a separate pan, add 2 cups of water and 1 cup of sugar.

Bring the mixture to a boil and reduce the heat to medium.

Add the chenna balls to the syrup and let them cook for about 15-20 minutes, until they become soft and spongy.

Serve the rasgullas hot or chilled, with a drizzle of syrup on top. Enjoy!