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The popular Bengali sweet dish, Rasagola's can now be prepared at home by following the easy to prepare rasgulla recipe. The chenna balls are cooked in sugar syrup and then flavoured with rose water and served as dessert after meals.

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Preparation Time: 1 day
Cooking Time: 


Milk Powder (Nido) - 16 heaped Tablespoons or you could use 2 litres of thick Tetra pack Milk; 8 glass tumbles of water; 2-3 Tbspns of White Vinegar; Elakas –6 nos crushed with 2 tbspns sugar into a powder & kept; Rose water 2 -3 Tbspns; Sugar for frying the Rasagola 2 Cups; Water 1 cup; Sugar for Soaking the Rasagolas - 2-3 Cups; Water 2 cups.


  1. Mix the milk & the 8 tumbles of water put it on the stove & bring to a boil - put off the heat add the 3 tbspns vinegar & keep stirring till the milk curdles & the water stand on top. now take a muslin cloth (or an old dupitha) spread it over the mouth of another vessel & strain this curdled milk mixture - throw away the water - take this curdled m
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This recipe was contributed by pearlie on 28 Feb 2004

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