How to make Bengali Rasgolla

Rasgolla is a great invention from Bengal. Nabin Mayra was the man who makes this sweets food item for the first time.

For 6 people.


Cow Milk: 1 litre
Citric Acid(mixed in half cup of water): 1/4th of a small spoon
Dust Maida flour: 1 small spoon
Sugar: 1 cup
Water: 3 cup
Rose water: some drops


1. Boil the milk in a pan. Then cool it down. Remove the layer and mixed some citric acid. This will separate the curd from the whey. Then drain the curds through muslin cloths to passed out the excess water from it. Now keep it for 15 minutes to cool it down. This will prepare the cheese.
2. Now knead it into round shape to form 6-10 balls of size like ping-pong ball.
3. Now add sugar and water into a bowl-pan and allow it to boil. Mixed it well so that sugar mixed homogeneously through out the water.
4. Add rose water into it.
5. Now add that cheese into it. You will find that cheese is swelling and expanding.

Allow it to cool and then serve it.


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