Rasgulla 

Rasgulla needs no introduction. This sweet originated in Bengal and has gripped the tastebuds of Pan India. A soft, spongy and white Rasgulla is not difficult to make at home if you know few tricks. 

Motimahal restaurant of Lucknow was famous for its Mini Rasgullas too. They used to sell it by weight and it was a good item in summers to drink water with. Handy and bite-sized  a perfect finger dessert for calorie conscious people too!

I also made these mini Rasgullas from homemade chena and these turned out so good.

Ingredients:

1. Chena
2. Sugar 5 cups
3. Water 5 cups and 3 cups divided

Green cardamom 2

Method:

• Wash chena in cold water to remove any trace of sourness. 
• Squeeze firmly in a muslin cloth .
• Now in a wide mouthed utensil, mash it with the help of the bottom of your palm.
• Keep doing it with 2-3 drops of chena water sprinkled and till the chena smoothens.
• In a pot or kadai, add sugar 2 cardamoms and 5 cups of water and let it boil.
• After boiling for 2 minutes, slow the flame and remove 3 cups of chashni and add remaining cup of water to the pot and bring it to boil.
• Now add smooth chena balls we have shaped and cover and cook for 8 minutes for mini and 15 minutes for regular Rasgulla  on high flame.
• This will swell to double and you have to remove them from flame and drop them to the chashni we have kept aside.
• Refrigerate for at least 6 hours before serving.

Note-*Balls should be very smooth otherwise they will be broken.

* Keep an eye on boiling Rasgullas as they tend to shrink by over boiling.

*Immediately remove from hot water and drop in saved chashni to retain their volume and sweetness. If you cook in the same chashni for so many minutes, the color of the chashni will be pale yellow and it will also become sticky, so save for later dipping and as it will require more water to cook them, add water in remaining chashni which is in the pot.