Dear all this is one of Bengali sweet which I want to share with you.In bengali it is called like "Rashogolla".It is prepared by kneading chana with little semolina.After rolling them into small balls it is boiled in a light sugar syrup.I must say that in Bengal there some people who love Rasgulla so much that they cannot resist and It is going like the competition overall in any Occassion.Most of bengal Rasgulla color is in white.But it can be prepared with little orange extract which is named Kamalabhog.There is a history about the making of Rasgulla.Through the reference of Wiki ,it is like that "The recipe for making rasagollas eventually made its way from Orissa to neighboring West Bengal. This was during the Bengal renaissance when brahmin cooks from Orissa, especially from Puri, were routinely employed in richer Bengali households. They were famed for their culinary skills and commonly referred to as Ude Thakurs (Oriya brahmin-cooks).As a result, many Oriya delicacies got incorporated into the Bengali kitchen.
It is widely believed that in 1868, Nobin Chandra Das of Bagbazar,Kolkata, modified the original recipe to extend the shelf life of the highly perishable sweet and make it marketable. This modification made the rasagolla somewhat spongier and tougher and also, as some maintain, compromised on the dish's taste.Nevertheless, Das earned the sobriquet, "rasagolla's Columbus" within local circles. His son, K. C. Das started canning rasagollas leading to their even wider availability. These became known as the sponge rasagollas.Another Bengali claim credits a certain Haradhan Maira for the recipe's introduction in Bengal in place of Nobin Chandra Das."
So here is the recipe from my side :
Milk 1 ltr.
Semolina 2 tsp.
All purpose flour 1tsp.
Sugar 2 and 1/2 cup.
Water 4 cups.
1 Big lemon to make chana/ricotta cheese.
Black cardamom 2.
Rose essence 1/2 tsp.(Optional).
Pour 1 ltr. milk in a bowl.
Put it in a low flame.
Add lemon extract to it very slowly.
When green water comes out.
Starin water from chana using a maslin/cotton clothe.
Tide it and keep hanging for sometimes to starin maximum excess water.
Knead a dough with it by addind semolina and flour using hand very well,until it becomes smooth.
In the mean time boil water in another pan adding sugar to make syrup.
Make small balls from the dough and put 2-3 cardamom seeds into it.
After making all balls ut them into syrup,boil them until the syrup permeates the balls.
Add rose essence into water to add more flavour.
Keep sometimes alike.
Now Bengal's flavoured Rasgulla is ready to serve.