Mouth Watering Rasgolla

 In my culture we treat our guests with Misti (sweets) when there is something to celebrate.  We believe that a wedding is incomplete when there is no Misti.  Misti is one of our authentic and cultural traditions.  There are varieties of luscious sweets, such as rasgolla, chom chom, kalojam, rasmalai, etc.  The finest ingredients are used to make these authentic sweets.  Rasgolla is one of the most popular sweet in my country.  It originated from the eastern part of the India then spread out all over the southern part of Asia, becoming popular along the way. Pohela Baishak (Bengali New Year), one of the largest cultural celebrations in my country.  People take at least a bite of misti, because they believe that their life will be sweet as the misti throughout the whole year.

Recipes of Rasgolla:
Milk: 1 liter
Vinegar: 4 tablespoons
Sugar: 1 cup
Flour: 1 tea spoon
Sugar: 1 tea spoon
Powdered cardamom: 1/8 teaspoon
Rose water: 1 teaspoon
Water: 3 cups

Boil milk, and in a separate bowl mix the vinegar with 4 tablespoons of water.  After the boiling the milk for 5 minutes, pour the vinegar mixture in to the milk.  Remove the pot from the stove.  After 5 minutes pour the milk mixture in a colander.  Leave it outside for 3 hours. Pour sugar and 3 cups of water in a shallow pan, bring it to a boil.  Keep it to a simmer for 5 minutes.  Mash the channa (milk mixture) with your palm, and mix it with the dry ingredients.  Make 16-20 balls with the channa.  Dump all the balls in the sugar water.  Turn the heat up.  After 10 minutes put the lid on.  Keep boiling another 20-25 minutes.  Pour the rasgolla in the serving dish with the rose water, and serve the mouth watering dessert.