Rasgulla a cottage cheese delicacy

Ingredients

• 1 cup of fresh Cottage Cheese
• 1 cup of sugar
• 2 cups of water
• 1 teaspoon of cornflour or refined flour (optional)
• A pinch of saffron (optional)
• Kewara water or any essence of your choice

You may like

Bao buns, little steamed stuffed-buns

Preparation

• Take the prepared cottage cheese in a plate and knead it softly using your palm, till it looks like a paste and is devoid of any lumps.
• At this stage add 1 teaspoon of refined flour or cornflour to the paste. Prepare small marble size balls from the dough.
• Now add the cottage cheese balls in the boiling water. There are 3-4 stages you will notice while cooking the Rasgullas:
• The balls will settle down at the first stage. Some of the balls will start floating after a few seconds.
  
• Keep the flame on medium and keep checking. The Rasgulas are a bit plumpy and occupies a bigger space.
• Rasgullas looks more fluffy and full of sugar syrup in it. Notice small cracks in the rasgulla, do not worry it will not break.
• Keep boiling for 8-10 minutes and take off the flame. Juicy and scrumptious Rasgullas are ready to savor.
• Saffron adds a beautiful flavor and color to the Rasgullas.

Report a mistake in the recipe text