Rasgulla

I had loaded my cart with an extra gallon of milk while ordering online. When half gallon of milk is more than enough for me, these 2 gallons were sheer waste! But I did something good and went ahead and made chena of a gallon and froze half gallon in ice trays for later use. Frozen milk comes handy when you are out of milk and you can use it in tea, paneer recipes and whatever you want to cook with milk.

After making chena, I took 1 bowl of chena in a plate and started mashing it with the help of my palm. When smooth,( it took about 8 minutes), made small balls .

Took 1 and half cup of sugar and same amount of water ing a pot and started making chashni. Also added 3 green cardamom with slightly open mouth.

When chashni boils and becomes a little sticky, remove in a big serving bowl and refrigerate. 

Now add 2 more cups of water in the pot and 2 tbsp. sugar and when it again comes to boil, add chena balls. Cover and cook on high flame for 8 minutes,  not more than that otherwise it will break.

Remove balls in the bowl of chashni which we have refrigerated.  Serve after 6 hours.

Spongy Rasgullas or Rosogullas are ready!