When it comes to sweets, what steals my heart are these succulent, spongy, white sweet Bengali bombs.
The flavour of milk dipped in good thick sugar syrup is a very easy thing to make. The key is in kneading.

20 Rasagullas
1 litre of cow’s milk
1 lemon
3 cups of sugar
Please check (Measurements)

Process: Cook the milk on slow heat till it comes to a boil (starts raising). Turn off the stove and first add one entire lemon’s juice (without the seeds). You will see the milk curdling, wait for a minute and then strain the curdled milk and cream in a cheese cloth. The left out liquid you can use as whey and the curdled cream for Rasagullas.Let the cheese cloth sit for a while till all the liquid is drained into the container.
By this time put the sugar in 6 cups of water (Use a big Pot) and keep on cooking it on medium heat.
Squeeze the cheesecloth and now we start the kneading of the cream. Keep on kneading the cream for nearly 4-5 minutes, till it becomes smooth and it starts becoming oily. Then you know the cream is fit for rolling them into balls. Roll them into smooth balls nearly inch diameter.
Check the sugar mixture with the help of a spoon and finger testing its thickness and stickiness. Once the syrup looks thick enough and sticky, then you slowly add the Rasagullas in it. Cover and cook on low to medium heat for 3-4 minutes till the Rasagullas become double the size. Turn off the stove and let them rest till the syrup cools down to room temperature.
Refrigerate for 1 hour and serve them.

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