Here’s how to dish out an old favourite

Rasagolla is a traditional sweet dish in east India, especially in Bengal and Odisha. I learnt this recipe from my mother.

What you need

Milk - 1 litre

Sugar - 2 cups

Water - 3 cups

Maida 3 gm

Semolina - 3 gm

Cardamom - 2- 3

Vinegar 10 ml

Cooking instructions

Add vinegar in hot boiled milk and keep aside for an hour. Once the milk curdles, strain with a cloth to remove the water. Once the chenna (the paneer from the milk) is ready, mix the maida and semolina with the chenna to make soft dough. Make small balls. Add the sugar in water and boil it in a pressure cooker for five minutes and add cardamom for flavour. Place the balls in the pressure cooker on a medium flame and wait for the first whistle. Remove the lid after five minutes.

Cool and refrigerate for four hours.

Sonali Pattnaik is a homemaker who loves to experiment with new recipes.