Rasgulla is a cheese-based, syrupy sweet dish popular in the Indian subcontinent,particularly in the Indian states of West Bengal and Odisha. The dish originated in Odisha.The dish is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough,cooked in light syrup made of sugar.This is done until the syrup permeates the dumplings.


Milk-4 cups
Lemon Juice-2 tbsp
Sugar-1 cup
Water-4 cups


1-Pour the milk into heavy bottomed pan and bring it boil on medium flame.Stir continuously to avoid the burning of the milk at the bottom.
2-When the milk comes to boil,lower the flame and slowly add the lemon juice into the milk.Stir gently.When the milk starting curdling,turn off the flame.
3-Drain the cheese from the whey using the cheese cloth(muslin cloth).Rinse the cheese that is collected into the cloth using the cold water,to take out the taste of lemon from the cheese.
4-Now squeeze out all the water from the cheese and press it under any heavy weight to remove any remaining water from the cheese at least for 1 hour.
5-Then take out all the cheese on the plate.Knead it at least for 4 to 5 minutes to make a soft dough.Divide the cheese dough into 16 to 17 small balls.
6-In a Pressure cooker add the sugar and water.Boil it on a low flame till the sugar dissolves.Now put the small balls in it.
7-Close the lid and when the pressure build, put the weight on and let it cook for 1 whistle.Then simmer it for 5 more minutes in a very low flame.Switch off the stove.
8- Now you can see the balls would be closely doubled in size.This is the stage when your rasgullas are done.
9-Cool it completely and chill it for an hour and serve.


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