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রসগোল্লা || পারফেক্ট রসগোল্লা রেসিপি উইথ টিপস || Roshogolla || Traditional Bengali Rasgulla Recipe
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Rasgulla is a famous sweet dish originating from the Indian state of Odisha and popular in the eastern region of India, particularly in West Bengal. It is a soft, spongy ball made from chhena (cottage cheese) and soaked in sugar syrup. It is often served in syrup and can be garnished with cardamom, saffron, and rose water for flavor.

Rasgulla is a popular Bengali sweet made from chhena (cottage cheese) and soaked in sugar syrup. It originated in the Indian state of Odisha and is known for its spongy texture and syrup-soaked flavor. The dish is typically prepared by kneading the chhena into a smooth dough, shaping it into small balls, and boiling them in a sugar syrup until they puff up and become soft and spongy.

Rasgulla is a traditional Bengali dessert made from chhena (cottage cheese) and soaked in syrup. It's known for its soft, spongy texture and sweet flavor. It is a popular dessert in India and is often served during festivals and special occasions.

Here's a simple recipe for traditional Bengali Rasgulla:

Ingredients:

1 liter of full cream milk
2 teaspoons of lemon juice
3 cups of sugar
5 cups of water
2 green cardamoms (optional)
Instructions:

Boil the milk in a heavy bottom pan over medium heat.
Add the lemon juice and stir until the milk curdles and separates from the whey.
Strain the mixture through a cheesecloth to obtain the chhena (cottage cheese).
Knead the chhena for 5-7 minutes until it becomes smooth and uniform in texture.
Roll the chhena into small balls, making sure they are smooth and free of cracks.
In a separate pan, combine the sugar, water and cardamoms, and bring to a boil.
Carefully add the chhena balls to the boiling syrup, cover and cook for 10-12 minutes over medium heat.
Remove from heat and let the rasgullas cool in the syrup.
Serve the rasgullas chilled and enjoy!
Note: The syrup should be sticky and sweet, and the rasgullas should be spongy and soft. If the syrup is not sweet enough, you can add more sugar to taste.

Ingredients:

1 liter full-fat milk
1/2 cup lemon juice
2 cups sugar
5 cups water
1/4 tsp cardamom powder (optional)
Instructions:

Boil the milk in a heavy-bottomed pan and stir continuously until it comes to a boil.
Add lemon juice to the boiling milk and stir gently until the milk curdles.
Strain the curdled milk using a cheesecloth to separate the whey and chhena (cottage cheese).
Knead the chhena for 10 minutes until it becomes smooth and elastic.
Divide the chhena into small equal-sized balls and roll them between your palms to give them a round shape.
In a separate pan, mix the sugar and water and bring it to a boil.
Add the chhena balls to the boiling syrup and let it cook for 10-15 minutes over medium heat.
Once the rasgullas have doubled in size and become spongy, remove them from the heat and let them cool in the syrup.
Serve the rasgullas warm or chilled, garnished with cardamom powder (optional).

Note: The texture of the rasgullas depends on the quality and texture of the chhena. For best results, use fresh whole milk and avoid over-kneading the dough.