Rasgulla

Here I am with the perfect recipe of Rasgulla. It's a traditional Bengali dish.  It is relished almost everywhere in India and has been popularized abroad as well. 

We love this, and tried first time in my kitchen. This came very well. Now it's one of my son's favorite sweet. Enjoy!

Ingredients

Milk - 1 ltr

Cardamom Powder - 1/2 tsp

Sugar - 1 and 1/2 cups

Lemon Juice - 3 tsp

Ice Cubes - few

Water as required

(For Garnish)

Cardamom - 2

Chopped Nuts - 5 tsp (Almond, Pistachios, Cashews)

Method

Heat milk, bring it to boil and simmer it. Take lime juice and keep it ready.

When milk starts boiling, add the lemon juice to the boiling milk and stir properly.

Stir continuously till the water clears and the milk curdles completely.

Now switch off the stove, add ice cubes and allow it to melt completely.

Take a cotton cloth and pour the curdled milk, filtering the water completely.

Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for an hour.

Once it done, make it as smooth dough. Then form them into smooth mini lemon sized balls and keep aside.

Heat water in a vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely.

When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for few mins.

Close the lid and keep cook on medium flame. After absorbing sugar syrup the rasgulla becomes softer and bigger.

Let it cool completely, add chopped pistachios, almonds, cashews and chill it for an hour and serve chilled.