Rasgulla

Rasgulla or Rasagula is originated in Begal. Its easy to make and addictive in taste. It served as a dessert

First of all, We have to make Paneer. Boil the Milk in a pan

When it start to boiling, add lemon juice and stir well.

You can see the milk began to curdle

When it curdle completely switch off the flame

Strain it with a cloth and squeeze out excess water maximum

Keep the panner under something with enough weight, so that the the water content drain completely

Next we will kneed the paneer to a dough

In some areas people add some maida/ all purpose flour with it . Her we don’t add it

Ok kneed it to a lumps free dough

Make small balls. Don’t worry. it will be double in size at end

Next we will make Sugar syrup. In a pan add Sugar, and 3 cup water, and Cardamom powder , lets stir till sugar dissolve completely and start to boil

Add Rose water if you prefer

Add paneer balls to the syrup and let’s cook for 10-12 minutes

Just stir the syrup without touching the balls

Remove from stove and keep it closed . The size of will be double and will sank in syrup

Lets wait till it cool off

Serve it with garnishing with Saffron