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Rasgulla Milk based

Rasgulla is probably the the most loved sweet in India. It is often called the national sweet of India. Rasagollas are white colored cottage cheese balls that are dipped in a solution of sugar water of mild consistency and eaten. Rasgulla have an iconic figure in North and Western regions of India, Bengal being the largest consumer.

Contrary to common belief, rasgollas were not invented in Bengal. Rasgollas were first made hundreds of years ago in Puri, the famous temple town of Orissa known for the Konark temple. Eventually, the rasgullas became popular in the neighbouring state of Bengal, where various improvements were made to it over the years to give rise to the rasgolla that we see today. No bengali festival or marriage is complete in absence of rasgulla.

Rasgulla is made from cottage cheese. To make the cottage cheese, boil 2 liters of whole milk over medium flame. As the milk starts boiling, add 2 tbsps of lemon juice. This will make the curd separate from the milk. Now remove the cheese and wash it in running water thoroughly. Now the cheese is ready. Make sure all the water is removed. Next, knead the cheese well till it gets a smooth texture. Add about 5 tsps of flour in the cheese and mix well. Now divide the cheese mix into a number of parts and make equal sized balls. Make a sugar syrup by boiling 2 cups of sugar in 4 cups of water. Make the sugar syrup of medium to light consistency. Now move the cheese balls into the syrup and cook them in a pressure cooker for about 10 to 15 minutes. Move the rasgullas in a pan and add 3 tsp of rose water. Chill the dish and serve in bowls with a little syrup and 1 to 2 rasgullas.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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