Rasgulla Originally known as Rosogolla in West Bengal and Bangladesh is an Indian syruply dessert in the Indian subcontinent.

KESAR RASGULLA

#myrecipe #sweets

By Anupama Keloji

Feb, 6th

587

Servings

5 persons

Cook Time

1 hr

Ingredients

6 - 8

Ingredients

1.5 liter cow milk
2 cup sugar
4 cup sugar
2table spoon lemon juice
Kesar saffron strands 6 to 8
Water 4 cup
1/2 tea spoon cornflour
Rose petals

Instructions

Take a kadai pour 1.5 lt Cow milk when milk boil add lemon juice turn off the stove.

Strain the chena pour some water just remove the sour taste of lemon.

Let it strian 10 to 15 minutes.Now crumbled the chhena add the 1/2 tea spoon corn flour knead the chena for 10 to 15 minutes.

Take little bit of the chhena roll it into balls.

Now take a large kadai pour 4 cups of water,2 cups of sugar and kesar saffron strands make sugar syrup dissolve the sugar completely. Now add the chhena balls let it cook on medium flame 15 to 20 minutes.

After cooking 5 minutes turn the balls other side.Turn off the flame. Now your kesar rasgulla are ready.place the kesar rasgulla in a bowl pour sugar syrup garnish with freash rose petals.

Notes/Tips

Using cow milk rather than buffalo milk gives best results.

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