From rasmalai and gulab jamun to imarti and kalakand, there are one too many options. But, nothing beats the rasgulla.
All you need is milk, which is also the primary element of this recipe, along with a few add-ons to make a perfect version of the Bengali-special delight.
Boil 1 litre of toned milk. Gradually, pour in diluted lemon juice, which is prepared using 2-3 tsp of lemon juice and 2 tsp of water. You can also use vinegar. Once the milk is curdled, it has to be strained using a muslin cloth. Squeeze out all the water immediately and your chenna is ready. Next, put one-and-half cup of sugar with 3 cups of water to boil.
Meanwhile, knead the chenna well until it is smooth. You can also add 1-2 tsp of milk powder for extra taste. Roll it into small balls. Make sure their size is neither too big nor too small. Now, add the rasgullas to the boiling sugar water one by one. Simmer them for about 15 minutes. Turn off the heat and let the rasgullas rest for about an hour. Once the rasgullas cool down, you can serve them. You can also add golden food colour while preparing the sugar syrup.
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