Kesar Rasgulla | Bengali Sweet

For Chenna :

1 Litre Milk

1 Lemon ( juice )

2 Tbsp Water

For Sugar Syrup :

2 Cup Sugar

5-6 Cup Water

Kesar strands few

yellow food colour

Few ice cubes

Cold water

In a saucepan take 1 litre milk let it get boiled.
Mix juice of 1 lemon with 2 Tbsp of water.
As the milk get boiled add lemon water mixture and stir.
Don't add lemon water mixture whole at a time .
As the milk start to cuddle turn off the gas.
Now strain the chenna using strainer.
Add cold water immediately after straining to stop the cooking process of chenna and to remove the sourness of lemon pour normal water
Now take a muslin cloth , take chenna into it and tied it up for 1 hour to remove excess water from the chenna.
Meanwhile in a small bowl take 2-3 Tbsp of lukewarm water and add kesar strands to it.
After one hour chenna will be in the crumble form , so knead the chenna properly till it become soft dough (* don't over knead the chenna or else the rasgulla will not become soft and spongy )
While kneading add few drops of yellow food colour to the chenna and mix it properly
Make the chenna balls approximately 11-12 balls, balls should not have any cracks .

Now for the sugar syrup - take a pan ( kadai ) add 2 cups of sugar and 5-6 cups of water.
Let the sugar melt, add kesar water along with kesar strands to it.
As it boils add chenna balls to it . cover it and cook for 8-10 min on high-medium flame.
After 8-10 min open it stir it very lightly and again cover and cook for another 7-8 min on high- medium flame.
Meanwhile take a bowl add few ice cubes and cold water to it .
As soon as the rasgulla cooks add the balls to the ice water and keep it aside for 10 min,
By doing so rasgulla will not change its shape.
After 10 min take the rasgulla out of cold water in another bowl add sugar syrup on it.
Keep the Rasgulla in fridge for atleast 2 hours.
After 2 hours kesar rasgulla is ready to eat.

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