Rasgulla

I found the recipe on this page. I really couldn't believe that it was such a simple recipe. I looked up on you tube for the video recipes and found that it was almost the same with small variations. So i decided to give it a try. All the recipes called for Full Cream Milk. Full Cream Milk has 6% fat. The day I made this the first time, I could only get milk with 4.5% fat. I still decided to give it a go. It came out really well. Yesterday, I made it again with Full Cream Milk. I prefer the rasgullas that were made with the 4.5% fat. Those were spongier. The one's with the 6% fat milk were slightly creamier and rubbery while chewing. I later read online that if you are using full cream milk, you should remove the fat twice or use cow's milk since it has less fat. I decided that the next time I make this, I would use the 4.5% fat milk. No fuss and very simple.

I made slight variations to the preparation based on various expert advice found online and hence am sharing what I think is the best way to make Rasgullas. Obviously, I am always open to better advice :-)