- Cottage Cheese (Chhena ) – 1 cup
- Semolina(Suji) – 1 tbsp
- Cardamom – 5 no.s
- Sugar – 1.5 cups
- Water – 2 cups
Take the freshly prepared cheese in a wide bowl while still warm. Add semolina into it. Start kneading it upto 8/10 minutes till fat starts separating & you feel the creaminess in your hand.
Make small balls out of the chhena.
In a wide bottom pan, add water. Once it starts boiling add sugar & stir it. Add cardamom powder into it . Now add the cheese balls into the boiling water. Cover it for 2 minutes in high flame. Then lower the flame & cook the rasagola for 15-20 minutes while stiring it occasionally.
The rasagola will swell double it’s shape. When it is well cooked, switch off the flame.
Serve cold for better taste.
- The chhena needs enough kneading to make spongy rasagola.
- The rasagola reduces it’s shape little bit after switching off the flame.