“Delicious bangali Homemade Rasgulla Recipe”

Method:

1. Prepare Aritha Solution:

   Boil aritha in ¼ cup of water.

2. Prepare Sugar Syrup:

   • In a separate pot, combine sugar and 5 cups of water.
   • Cook until the sugar dissolves completely.

3. Prepare Chena (Paneer):

   • Heat 1½ liters of cow's milk until it boils.
   • Add vinegar gradually while stirring until the milk curdles.
   • Strain the mixture through a muslin cloth to separate the whey from the curds.
   • Rinse the curds under cold water to remove any vinegar taste.
   • Squeeze out excess water from the curds by pressing with hands or by hanging in the cloth for some time.

4. Form Rasgulla Balls:

   • Knead the chena (paneer) until smooth and divide it into small portions.
   • Roll each portion into smooth balls without any cracks.

5. Cook Rasgulla:

   • Heat the prepared sugar syrup in a wide pan.
   • Gently place the chena balls into the syrup.
   • Cover and cook for 15-20 minutes over medium heat.
   • The rasgullas will double in size while cooking.

6. Serve

   1. • Let the rasgullas cool in the sugar syrup.
      • Serve them chilled or at room temperature.
   If preferred, you can replace sugar with jaggery powder to make jaggery rasgulla. Simply follow the same steps, substituting jaggery powder for sugar in the syrup.