Spice Crush: Rasgulla

Hello everyone...
Festive season is on. Holi is here. Everyone busy with there Holi preparations.
Holi being always a special and one of my favorite festival since childhood.
Planing on making a few traditional sweets and snacks for Holi. One of the all time favorite and quick easy sweet is Rasgulla.
Rasgulla / Chenna/ Cottage Cheese Balls dipped in light sugar syrup are very quick and easy to make. Although it looks complex but believe me these are very easy preparation with very less ingredients. These sweet delicacy can be prepared in 30 minutes. This time prepared colorful Rasgulla and they came out perfect. These are one of my papa's favorite sweet for Holi. He always used to bring these Rasgulla during holi. No idea what colors outside people are using so better be safe make your own Rasgullas in home and enjoy.

Ingredients: For 12 medium size Rasgulla

4 cups of milk ( 2% or full cream)
Lemon 1.5 tb spoon.
Sugar 1 cup
Water 2.5 cup
edible colors of choice

Boil 4 cups of milk Or around 1 liter of milk.

As the milk comes to boil add lemon in the milk.

The moment you add lemon the milk will start curdling .Stir it continuously and add some ice cubes in the milk. Reason is ice will lower the temperature of milk and the chenna we are getting will be soft and not sour.

Strain the whey from the solid we get wash it with cold water and hang it in the cheese cloth for 15-20 min. Remove the excess moisture or water from the chenna.

Take the Chenna in a plate and start kneading it . Kneading is the main step in getting soft and

spongy Rasgulla. Knead it for about 10-12 minutes till you get a soft dough.

Divide the dough into equal parts and make soft round balls.

Take pressure cooker add 1 cup of sugar and 2.5 cup of water . ( sugar can be increased according to taste)let the mixture boils .Once it start boiling add chenna balls one by one. do not overcrowd it.

Cover the lid . Cook for 10-12 minutes on medium flame.

Let it cool completely before opening the cooker. Sudden opening may results in chewy, rubbery Rasgullas.

These gets double in size on cooking. Carefully take out Rasgullas in the bowl with some sugar syrup. Divide the Rasgullas in four different bowls and add few drops of edible colors in each bowl.