Rasagulla - chenna based Bengali Sweet Dessert

Hello Foodies, today I want to introduce you to a super special spongy and juicy chenna-based sweet is one of the common sweets made in Bengali dessert which is known for its spongy and juicy texture. rasgulla is one such basic sweet which is made by curdling or spoiling milk and boiling in sugar water. the same process is made for other Bengali sweets but this recipe is the basic chenna-based sweet.

Bengali desserts are known for its milk-based desserts which are hugely popular for its creamy and spongy texture. most of these desserts are prepared by spoiling the milk and the milk curdles also known as chenna is sweetened with sweeting agent. one such easy and simple chenna based sweet recipe is angoor raabari or also refereed as mini rasgulla known for its size and appearance.

Ingredients:
 2-liter milk (full cream)

2 tbsp lemon juice

1 cup sugar

5 cup water

3 pod cardamom

Method :

• firstly, in a large vessel get 2-liter milk of milk to a boil stirring occasionally.
• once the milk comes to a boil, pour 2 tbsp lemon juice and stir well. you can alternatively use curd or vinegar.
• stir until the milk curdles keeping the flame on low to medium.
• do not boil further once water separates completely.
• drain the curdled milk over a cloth-lined colander. you can use the leftover water to make soup or knead the dough as they are very nutritious.
• squeeze off the water completely. be careful as the curdled milk will be very hot.
• rinse off the curdled milk with fresh water to remove sourness from lemon juice.
• squeeze off the water completely. do not over squeeze as the moisture in the paneer will be lost.
• hang for 1 hour making sure the water is drained completely, yet retains the moisture.
• after 1 hour, start to mash the paneer for 5 minutes.
• mash the paneer till it turns out smooth texture without any grains of paneer.
• now prepare small ball-sized paneer and keep it aside. cover and keep to prevent from drying.
• in a large vessel take 1 cup sugar, 5 cups water, and 3 pod cardamom.
• stir and dissolve the sugar completely.
• now boil the water for 5 minutes.
• drop in rolled paneer balls one by one into boiling sugar water.
• cover and boil for 10 minutes or until rasgulla doubles in size.
• now drop into ice-cold water immediately, to prevent from shrinking in size.
• once cooled completely, take into a serving bowl and pour in leftover sugar water.
• finally, enjoy rasgulla chilled or as it is.