Rasagulla

Another recipe for Diwali......Need not be only for Diwali though😊
One of my friends had made rasagulla for our monthly potluck, it was so good we ended up eating all and nothing to pack for the family...sad. She had three batches with three different colors for the syrup like the Indian flag. 
My husband is a big fan of Bengali sweets, of course, all sweets. I thought of making it for my family. I made them in bite-size balls as my husband has reduced taking sweets, so just enough for his taste buds. I really felt guilty as I am trying all types of sweets now when he is not eating them anymore. Of course, I need to make them for my kids. Since Diwali is nearing enjoy your sweets and snacks.

Preparation Time:10 mins | Cooking Time: 25 mins |Makes around 20 rasagullas

Ingredients:

Milk - 1 litre/ 4 cups

Lemon juice - 2 tbsp

For Syrup:

Sugar - 2 cups

Water - 4 cups

Elaichi - 1/4 tsp

Saffron - optional

Method:

• Take milk in a heavy pan.

• Let them boil.

• Add lemon juice only when it starts to boil.

• It will start to curdle.

• Switch off when water gets separated.

• Filter them using a muslin cloth, I have used a white kerchief which I exclusively use for this purpose.

• Run it with water to take out the sourness. Tie them and let all the water drain. Leave it for about 15 mins.

• Now get ready for the syrup. Add the sugar and water and bring them to boil.

• Meanwhile knead the chenna to a smooth dough. Knead them for about 5 mins.

• Make desired size ball. The balls will increase in size, keep that in mind.

• Start them to drop in the syrup one by one when it starts to boil, or else it will break.

• Boil them in simmer for about 15 mins. Some even pressure cook them for 1 whistle.

• Cool them and store in refrigerator before serving. Add saffron for decoration.

Note: 

• The chenna is washed in running water to take out the sourness from lemon, if not it gets a bitter taste.
• The no: of count can differ according to the size.