This recipe hails from the Eastern part of India, oddly enough called West Bengal. Unlike the Bengal tiger, this simple three ingredient recipe made its way across the world. Now you too can follow along and treat yourself to a little bit of happiness.

Ingredients for Kesar Rasgulla:

Milk – 1 litre
Vinegar/lemon juice – 2 Tbsp
Corn flour/Maida – 1 tsp

Ingredients for Sugar Syrup:

Sugar – 1 Cup
Water – 4 Cups
Cardamom pods – 4
Saffron – a few strands

Method:

1. Heat milk in a pot on medium heat until it boils.
2. Switch off the flame and put vinegar to curdle the milk.
3. After the milk curdles, strain in through a clean muslin cloth and squeeze out all the water.
4. Now wash with plain water twice to remove sourness.
5. Knead well until soft (about 10 minutes). Use palm of hand to knead well.
6. Make small balls and keep aside.
7. Make sugar syrup, heat sugar and water in a pan. Add cardamom pods and a few strands of saffron. Stir well on high heat until boiling.
8. Drop the balls in sugar syrup, keep the heat high.
9. Cover & cook for about 10 minutes until the balls double in size.
10. Serve after cooling down for about 2 hours.
11. Hope you enjoy this!

TIP: If you want to make white rasgullas, skip the kesar.

Happy Cooking! ☺