CLASSIC BENGALI RASGULLA

                                      ROSHOGOLLA / RASGULLA 

#INGREDIENTS

2 cup chhana

2 teaspoon semolina

2 cup sugar

6 cup water

  #INSTRUCTIONS

1. Steps to make the balls:
2. Knead chhana(fresh ricotta) and semolina until smooth and forms a soft dough.
3. Divide chhana dough into marble size portions. The sizes will double, so make accordingly.
4. Roll each portion into smooth balls. Be careful that there is no cracks.
   
5. Steps to make Syrup:
6. In a heavy bottomed pan, boil water and sugar in medium heat.
7. Stir occasionally until sugar dissolves and bubble just starts to form.
   
8. Steps to cook roshgolla:
9. Add the cheese balls to the syrup and immediately cover with a tightly snuggled lid.
10. Cook for 35 minutes in medium heat. Do not open the cover. Again, do not open the lid.
11. Remove from heat keeping the lid on. Let cool for about 20-25 minutes.
12. Open the lid and pour the sweets in a large bowl. Let the rasgullas soak in syrup and completely cool before serving.

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