Rasgulla, a popular dessert in eastern South Asia, is made from chhena dough ball-shaped dumplings cooked in light sugar syrup until the syrup permeates.
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Nobin Chandra's 1868 modification of Rossogolla recipe increased its shelf life, making it a popular, affordable sweet popular across all economic segments.
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Ingredients
The mixture consists of milk, lemon juice, flour, sugar, and water.
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Boil milk gently while stirring, then add lemon juice to curdle it.
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After the milk curdles and separates, remove the heat and strain it using a fine cloth or strainer.
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Place the cheese (channa) in a muslin cloth and hang it to drain any excess water.
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After the milk has curdled and separated, remove the heat and strain it using a fine cloth or strainer.
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Drop channa balls into syrup and boil them for a few minutes, keeping the pan covered.
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After cooling, refrigerate the rosogolla.
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Serve it chilled.
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