If you have a sweet tooth, there is nothing better than a homemade sweet dish that not only satiates your craving but is soul-satisfying, too. So how about a recipe which is not only fuss-free but also tastes divine! Here is a simple recipe of the all-time favourite rasgulla that MasterChef India runner up Neha Deepak Shah shared on her Instagram page. The super spongy, four-ingredient 'Perfect Gulabo Rasgulla' is a must-try! Take a look. Here is what she said, "Perfect rasgullas made at home is a treat specially during summers. Currently, I have been super skeptical to buy food from halwais or mithai shops but mithai cravings are real!" Ingredients 1 litre - Fresh cow’s milk 2 tbsp - Lime juice 2 cups - Sugar Rose syrup ALSO READ | Mangoes on your mind? Try this easy mango barfi Method *Simmer milk, but do not boil it. *Cool the milk for sometime and add diluted lime juice. *Stir slowly until it has completely curdled. Strain using a muslin cloth. Rinse with fresh cold water to remove the acidity from the lime and also cool it down. *Squeeze out the excess water but make sure it is not super dry. *Leave it to drain for about 15 minutes. *For sugar syrup, boil two cups of sugar with eight cups of water. Keep two-three cups of the syrup for later use. You can pour rose syrup for flavour. *Start kneading the curdled chenna on a thick platform. *Roll it into balls. *Put the chenna balls in boiling sugar syrup. *Cover the pan or cooker and cook on high flame for the first three minutes. *Then cook on medium flame for 10 minutes. *Open after 13 minutes and transfer these into the cold sugar syrup that was set aside. *Let it be in the sugar syrup in the refrigerator for three to four hours and then serve chilled. Would you like to try? For more lifestyle news, follow us: Twitter: lifestyle_ie | Facebook: IE Lifestyle | Instagram: ie_lifestyle
