Authentic Rasgulla Recipe – Soft & Spongy Bengali Mithai

Ingredients

• 2 1/2 cups cow's milk (4.1% fat)
• 2 1/2 cups buffalo's milk (whole Buffalo, 6.5% fat)
• 1 1/2 tbsp lemon juice
• 1 cup sugar

Steps

1. Mix the cow's milk with the buffalo's milk in a deep non-stick pan, then bring to a boil.
2. Turn the heat off and wait for 1 minute, stirring from time to time.
3. Pour in the lemon juice a little at a time, stirring gently as you go.
4. Leave for ½ minute to curdle. Separation of the chenna from the whey, the greenish water, shows complete curdling.
5. Use muslin cloth for straining; the whey may be discarded or stored.
6. Put the muslin containing the chenna in a bowl of fresh water and wash it 2 to 3 times.
7. Tie up the cloth and hang for 30 minutes to let the extra water drain.
8. Pour 5 cups water into a steamer or pressure cooker, then add the sugar. Bring to a boil, stirring occasionally until the sugar dissolves completely.
9. In the meantime, squeeze the muslin to get out any remaining water.
10. Lay the muslin on a flat plate and open it. Knead the chenna well with your palms for 3 to 4 minutes, or until smooth and free of lumps.
11. Make 16 equal portions of chenna, rolling each between your palms into a small ball.
12. Place the chenna balls in the sugar water, cover and steam for 7 to 8 minutes.
13. Turn the heat off and leave in the steamer for 10 to 15 minutes.
14. Gently move the rasgullas to a bowl, refrigerate and offer chilled.
15. If buffalo's milk is unavailable, use 5 cups cow's milk for the recipe instead.