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Make Bengali Rasagulla at your home
Ingredients
1 liter full fat milk, 2 tbsp lemon juice, 1 and 1/2 cups sugar, 4 cups water, 2-3 cardamom pods
How to make
Boil milk in a pan. Now, switch off the flame and wait for 1 minute. Add lemon juice gradually and keep stirring gently to curdle it. On curdling chhena and the water separate out. Strain using a muslin cloth. Place muslin cloth with the chhena in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out. Now boil water in a steamer or a pressure cooker and add sugar in it. Boil it till sugar dissolves completely. Squeeze muslin cloth to drain remaining water. Place the muslin cloth on a flat plate, open it and knead the chhena with palm till chhena is smooth and free of lumps. Make chhena balls from using your palms. Put these chhena balls into sugar water and cover and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes. Remove gently into a bowl, refrigerate and serve chilled.
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