Odisha's Special Pahala Rasogollas

Recipe:-

(for 4-5 rasogollas)( prep and cooking time 1-2 hrs)
1/2 L milk
1 cup curd( to curdle milk and make chhena)
1 tsp cardamom powder /cardamom seeds(remove the seeds before service)
1 tsp raw suji/rava/ semolina
1/4 tsp caramel(for colour)(optional)
(1 cup sugar
4 cups water)- for the syrup(the syrup should not be very thick)

Method:-

Heat the milk in a vessel .
.Add the curd into the vessel till the milk curdles.Using a strainer and a muslin cloth, separate the milk solids(chhena) and whey(greenish liquid)
Wrap the chhena with a muslin cloth and try to squeeze out all the liquid.Hang it for half an hour.
Put the chhena in a bowl and sprinkle some rava on it.(add caramel)knead it for 15-20 minutes and make a dough.
Cover the dough with a moist cloth and keep it aside.
Boil water in a vessel with sugar and cardamom powder till the sugar is completely dissolved.
Divide the dough and make 4-5 balls.
Place the balls carefully in the boiling water.Cover the vessel with a lid and cook the chhena balls for 15-20 minutes.
Remove from flame and let the chhena balls and the syrup cool down.(this will take 15-20mins)
Serve and enjoysmile