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.
