EASY DELICIOUS AND SOFT BENGALI RASGULLA RECIPE......

Rasgullas are everyones favourite.

Ingredients required:

Milk:1-1.5kg

Ararot or we can use cornflour.

Lemon juice or tatri..

Sugar:4cups.

Water

Again milk with half water:half cup.

PROCEDURE:First make milk to boil .keep it to cool for 5 to 10 minutes.Slowly add lemon juice dropwise to ferment milk.Just when milk starts to ferment stop adding lemon juice.

Now a chesse like material known as chena is obtained by separating water.Clean this chena with water until the sourness of lemon is removed from it.Add ararot orcornflour or a very little baking soda to chena and press it thoroughly till chena becomes completely soft.

Make small balls with chena keep it aside.

FOR PREPARATION OF CHASHNI:

Put four cups of water in an utensil and add 2 cups of water.Allow it to boil at low flame.To make the chashni crytal clear add (water with milk) in it and allow it to boil,by doing so a dirty froth will appear at the surface .Remove it from chashni.

Now put the rasgulla balls in the chashni and boil it for 20 min.at high flame

precaution:When you see that the chashni is becoming thick.Add water spoonwise,(dont add more water at instant,).

DELICIOUS RASGOLLAS ARE READY TO EAT.HAVE THESE RASGULLAS AFTER 10-12 HOURS SO THAT THE CHASHNI IS COMPLETELY ABSORBED BY THE RASGULLAS.