For rasogolla:

  • Whole milk: 1kg
  • Sugar: 1cup
  • Water: 5cup
  • White Vinegar or lemon juice: 3tbsp(mix with 2tbsp water)
  • Some ice cubes(2cup) or 1 litre icy cold water

For malai:

  • Whole milk: 2cup
  • Condensed milk: 1cup
  • Cardamom Powder – 1/4 tsp
  • Almonds – 2 Tbsp, roughly chopped  


Preparing rasogolla:

Heat the milk into a heavy pan. Stir occasionally until it starts to boil.
When it starts to boil, slowly add lemon juice or white vinegar. Immediately turn off the heat and stir slowly for 2 min (don’t move the pan from the stove).
After 2 min, when the milk curdles (channa), add ice cubes into the pan and strain the channa into a muslin or cheese cloth. Pour some cold water over the channa and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
[*There should not be excess water or moisture in the channa as then the rasogollas will break when cooking]
Remove the channa from the cheese cloth and Place the channa into a food processor or you can knead it using your hand. You can knead the channa with your palm for 10 minutes, without stopping. This is the important part for making soft rasogolla.
Divide the chenna into 8 equal portions and gently shape each portion. Take care to see that there are no cracks on the surface.
In a large pan add 5 cup water with 1cup sugar. Heat the thin sugar syrup until boil. Add rasogolla into the syrup and close the lid tightly. Cook for 5 min on high heat.
Transfer the rasogollas to a bowl along with some sugar syrup and let it cool.

Preparing malai:

Heat a pan and add milk, condensed milk and cardamom powder. When it starts to boil, add chopped almonds. Turn off the heat.
Remove the rasogollas from the sugar syrup and squeeze out the excess syrup.
Place rasogolla in a dish and pour the malai over the rasogolla and chill in the refrigerator.
Garnish with additional chopped nuts.

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