How to Make Perfect Bengali Rasgulla

Bengali Rasgulla.

You can have Bengali Rasgulla using 4 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Bengali Rasgulla

1. You need 2 ltr of low fat milk(Refrigerated overnight, boiled).
2. You need 1/4 cup of lemon juice (mixed in 1/4 cup water).
3. Prepare 1 tsp of Refined flour (maida) or semolina.
4. Prepare 4 cups of Thin sugar syrup (flavored with cardamom or rosewater).

Bengali Rasgulla instructions

1. Remove whatever cream that forms over the milk. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdle..
2. Does not matter if you do not use of the whole solution. Switch off the flame and leave mixture to rest for 5 minutes..
3. Drain off water and leave the Paneer in a colander for at least 4 hours. Mash paneer very smooth.(no grains).
4. Add the flour /semolina and mash some more..
5. Bring 4-6 cups of water to a boil, and shape the Paneer into balls (smooth one, no cracks) in the mean time..
6. Transfer balls into the boiling water, cover with a tight fitting cover and let it cook till puffed up (about 20 minutes).
7. Let cool, squeeze out of the water, transfer to syrup, chill and serve..