Rasagulla

Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; in the past the present-day states of Odisha and West Bengal have variously claimed to be the birthplace of the dish.
Rasgulla
Ingredients :

Chaina
Sugar syrup
Elaichi Powder 1tsp

• Knead the chaina in order to remove lumps and add elaichi powder to it.
• Heat sugar syrup and add hot water to dilute it.
• Once heated, shape the chaina and add to the sugar syrup.
• To create froth add flour and chaina water.
• Allow it to cook for about 15 to 20 minutes.
• In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water.
• Once the rasgullas are cooked, soak in the above mixture.
• (If the rasgullas settle at the bottom it shows that they have been cooked.)

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