Bengali rasagulla in tamil/Rasagulla sweet/Sweet recipe/ரசகுல்லா /Spongy soft rasagulla at home

Ingredients:

½ liter Full Cream Milk (cow milk is preferable)
2 tablespoons Lemon Juice
1½ cups Sugar
3 cups Water
¼ tsp rose essence
½ tsp sooji/white rava
1 tsp corn flour

Method

1. Bring the milk to boil over medium flame.

2. When milk comes to rolling boil, add lemon juice mixture gradually and stir continuously using spatula. Solid milk portion and liquid whey portion will start to separate within two minute. When it separates completely, turn off the flame.

3. Spread a plain white cloth over large strainer and transfer over it and drain the whey. Pour 2-3 glasses of plain water over it to remove sourness (lemony taste).

4. Drain water and squeeze it gently to drain the excess water and place the weight on top for 10 minutes to get the right amount of moisture.

5. Untie the cloth and transfer to a plate.

6. Crumble it with hand. It should be crumbly and little moist. If it is too dry, rasgulla will turn hard and if it is too soft, they will break while cooking and will not retain their shape after cooking.

7. Knead it using hand until it all comes together like dough and it starts to release some fat. Add corn flour and sooji mix it well and knead together. your palm will turn little greasy; it’s an indication that it has started to release fat. Stop kneading after that.

8. Make small balls from kneaded paneer dough. The size of balls will increase to almost double after boiling in sugar syrup.

9.Heat 1.5 cups sugar with 3-cups water in a kadai over medium flame and make sugar syrup.

10. When it comes to rolling boil, gently drop prepared balls in it.
cover it with a lid and let it boil over medium flame for 10 minutes, stir it gently once in between.

11. Remove lid and turn off the flame. You will notice that size of balls has increased to almost double.

12. Add rose essence and stir it slowly.

13. Rasgulla are now ready for serving.