Rasgulla is a beloved Indian dessert, especially popular in West Bengal and Odisha. It consists of soft, spongy balls made from chhena (Indian cottage cheese) and semolina, which are cooked in a light sugar syrup. The result is a melt-in-the-mouth treat that is subtly sweet, with a delicate texture that pairs beautifully with the syrup’s sweetness. Rasgulla is often served chilled and is a festive favorite.

Ingredients:

• 1 liter whole milk
• 1-2 tablespoons lemon juice or vinegar (for curdling the milk)
• 1 teaspoon semolina (sooji)
• 1 cup sugar
• 4 cups water
• 1 teaspoon rose water or cardamom powder (optional, for flavor)

Instructions:

1. Prepare the Chhena:

   • Bring the milk to a boil in a heavy-bottomed pan. As soon as it starts to boil, reduce the heat to low and add lemon juice or vinegar gradually while stirring.
   • The milk will curdle, and chhena (curds) will separate from the whey. Turn off the heat and allow it to sit for a minute.
   • Strain the chhena using a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove the acidic taste.
   • Squeeze out excess water and hang the chhena for about 30 minutes to drain completely.

2. Knead the Chhena:

   • Transfer the drained chhena to a clean plate and add the semolina.
   • Knead the chhena with your palms until it becomes smooth, soft, and has a slight sheen. This should take about 10 minutes.
   • Divide the chhena into small, equal-sized portions and roll them into smooth balls, ensuring there are no cracks.

3. Prepare the Sugar Syrup:

   • In a large, wide pan, combine the sugar and water. Bring the mixture to a boil over medium heat, ensuring the sugar dissolves completely.
   • Once the syrup comes to a boil, reduce the heat slightly and add the chhena balls to the syrup, ensuring they have enough space to expand.
   • Cover the pan with a lid and let the chhena balls cook in the syrup on medium heat for about 15-20 minutes. They will double in size as they cook.
   • You can gently shake the pan occasionally, but do not stir with a spoon, as this can break the delicate rasgullas.

4. Flavor and Serve:

   • Once the rasgullas are cooked, you can add rose water or cardamom powder to the syrup for additional flavor.
   • Turn off the heat and let the rasgullas cool in the syrup.
   • Serve the rasgullas chilled or at room temperature, soaking in the syrup.

Nutritional Information (per serving, approx. 2-3 Rasgullas):

• Calories: 150 kcal
• Proteins: 4g
• Carbs: 30g
• Fiber: 0g