Mini Rasgullay Recipe by Food Fusion_2

iturn0image0turn0image2turn0image5turn0image6Mini Rasgullay are delightful, bite-sized versions of the traditional Bengali sweet, known for their soft and spongy texture soaked in sugary syrup. Food Fusion has crafted a special recipe to help you prepare these treats at home.

**Ingredients:**

- Full-cream milk
- Lemon juice or vinegar
- Sugar
- Water
- Cardamom pods (optional)

**Instructions:**

1. **Prepare the Chenna (Cottage Cheese):**
- Boil the milk and curdle it using lemon juice or vinegar.
- Strain the curdled milk to separate the chenna and wash it to remove any sourness.
- Hang the chenna to drain excess water.

2. **Knead the Chenna:**
- Once the chenna is adequately drained, knead it until it becomes smooth and free of lumps.
- Divide the chenna into small portions and roll them into smooth, crack-free balls.

3. **Prepare the Sugar Syrup:**
- In a large pot, combine sugar and water, and bring it to a boil.
- Optionally, add cardamom pods for flavor.

4. **Cook the Rasgullay:**
- Gently add the chenna balls into the boiling sugar syrup.
- Cover the pot and let them cook until they double in size.

5. **Cool and Serve:**
- Once cooked, allow the rasgullay to cool in the syrup.
- Serve them chilled, garnished with nuts if desired.

For a detailed visual guide, you can watch Food Fusion's recipe video below:

videoMini Rasgullay Recipe by Food Fusionturn0search0