Rasgulla's

This is a syrupy dessert of Orissa and Bengal. The rasagulla was invented in the state of Orissa, where it has been a traditional sweet dish for centuries. Later on this dish get carried away from Orissa to the neighbouring state of West Bengal. Here comes the recipe to make spongy white little beauties of rasagulla.

This recipe is going to participate in Sweet series - Milk sweets with spongy texture event hosted by Mythreyee of Paajaka Recipes and also to the event WYF Party Food hosted by EC of Simple Indian Food.
INGREDIENTS:

• 1/2 lit Milk
• 3 drops Vinegar
• 2 tbsp refined Flour (maida)
• 1/4 tbsp Cardamom powder
• 1 cup Water
• 1 cup Sugar

PREPERATION:

• The first step in making rasagulla's is to make dough. The dough is called 'chenna'.
• To make chenna, take a pan and heat milk in it. Bring it to a boil.
• Remove it from the heat and add vinegar.
• Stir slowly and gently till white curd forms on the surface.
• Collect this white curd seperately. This formed white curd is called chenna.
• Wash chenna well under the cold running water and remove all the excess water till you get a thick dough material.
• Now knead it to make soft dough. Combine flour with it and knead again.
• Make small balls from the dough and keep aside.
• For sugar syrup, combine sugar, cardamom powder and water in a saucepan and boil till sugar melts down completely.
• Add chenna balls to the syrup and cook it for about 15 minutes with lid partially covered.
• Soft and yummy rasgulla are ready to serve. You can chill them before serving.
• Last but not least add your 'love' to the dish to make it 'YUMMY'.
  

NOTE: The more you knead the dough the softer the rasagulla's will be.