Rasgulla is a most popular indian dessert / sweet. It a mouth watering spongy, fluffy sweet made with ball shaped dumpling of chenna cooked in light syrup made with sugar, green cardamom. Whether guests come over or it is some festival, spongy rasgulla is a must in the dessert section of the menu. Although, every part of the nation enjoys rasgulla to the fullest; the dessert was originated in East India - present day West Bengal and Odisha.

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Ingredients: Milk -3 packets Sugar-1 cup Green Elaichi- 2 Vinegar or Lemon juice- 2 tablespoon Kewra(Optional)

Receipe: 1. Boil the milk. Once its done, switch off the flame and wait fir 4-5 mins. 2. Mix Vinegar/Lime juice with equal qty of water. 3. Add this mixture to the milk in batches till it gets curdled up. 4. Now take it out in a separate muslin cloth n wash it with water. 5. After that, squeeze it completely and keep it aside for 30 mins. Our chenna is ready 6. Then knead this chenna for 10-15 mins or till it gets smooth. 7. Then make small balls of it. 8. To prepare the sugar syrup, add sugar to water with elaichi and Kewra and bring that water to boil. 9. Once its done, add chenna balls to it and cover it. Cook it on high flame for 10 mins. Then remove the lid and use the spoon to flip the balls. 10. Cover it again and cook it for another 10 mins. 11. Switch off the flame. Let it cool completely. Then keep it in refrigerator for around 1-2 hrs. 12. Take it out from refrigerator and our yummy rasgullas are ready. Serve chilled