Rasgulla (রসগোল্লা)

📝 Mga Tagubilin

1. 1

   Boil milk, add lemon juice to curdle. Strain through muslin.

2. 2

   Rinse chhena under cold water to remove sourness.

3. 3

   Hang for 30 minutes, then knead for 8-10 minutes until very smooth.

4. 4

   Shape into small smooth balls (they will expand to double).

5. 5

   Make syrup: boil sugar and water with cardamom.

6. 6

   Drop chenna balls gently into boiling syrup.

7. 7

   Cover and cook on high for 15 minutes.

8. 8

   Balls should double in size and become spongy.

9. 9

   Add rose water, cool in syrup.

10. 10

    Serve chilled.