KGN Caterers: How to make rasgulla

### Ingredients:

- 1 liter full-fat milk

- 1-2 tbsp lemon juice or vinegar (to curdle the milk)

- 1 cup sugar

- 4 cups water

- 1/2 tsp cardamom powder (optional)

- 1 tbsp rose water or kewra water (optional, for fragrance)

### Instructions:

#### Step 1: Making Chhena (Cottage Cheese)

1. **Boil the milk**: Bring the milk to a boil in a heavy pan.

2. **Curdle the milk**: Once the milk starts boiling, add lemon juice or vinegar little by little, stirring gently. The milk will curdle, and the curds (chhena) will separate from the whey. If the milk doesn't curdle fully, add a little more lemon juice or vinegar.

3. **Drain the curds**: Once the milk has curdled, strain the curds using a cheesecloth or a fine mesh cloth. Let the whey drain off. You can save the whey for other recipes like making dough or soups.

4. **Wash the chhena**: Rinse the chhena under cold water to remove any traces of lemon or vinegar.

5. **Knead the chhena**: Place the chhena on a clean surface and knead it for 8-10 minutes until it becomes smooth and soft. The texture should be smooth, not crumbly.

#### Step 2: Forming the Rosogollas

1. **Shape the chhena**: Divide the kneaded chhena into small portions and roll them into smooth, round balls. Ensure that there are no cracks in the balls to prevent them from breaking during cooking. You can make them about 1 inch in diameter.

#### Step 3: Preparing the Sugar Syrup

1. **Boil water and sugar**: In a large pan, combine sugar and water. Bring it to a boil and stir until the sugar completely dissolves.

2. **Optional flavoring**: Add cardamom powder and/or rose water or kewra water for fragrance if desired.

#### Step 4: Cooking the Rosogollas

1. **Cook the balls**: Gently drop the chhena balls into the boiling sugar syrup. The syrup should be enough to cover the balls. Make sure the heat is medium-high.

2. **Cover and cook**: Cover the pan and let the balls cook for about 15-20 minutes. The balls will expand and double in size. Be careful not to overcook them.

3. **Let them cool**: After cooking, remove the pan from heat and let the Rosogollas sit in the syrup for 1-2 hours to absorb the syrup and cool down.

### Serving:

Serve the Rosogollas chilled or at room temperature, and enjoy this delicious, syrupy Bengali sweet!

Tips:

- The key to making perfect Rosogollas is kneading the chhena well and ensuring the syrup is hot enough but not boiling too aggressively.

- For softer and fluffier Rosogollas, you can also add a little bit of semolina (suji) to the chhena while kneading.