Namaste, Rasbari is without a doubt best sweet/dessert, regularly eaten in mostly every festivals, celebrations, parties etc. Rasbari is a traditional and most popular Bengali Sweet which is also very popular in Nepal.Ingredients for Rasgulla/Rasbari:
- Fresh Milk (1.5 Liter)
- Sugar (500g)
- Cardamom (6-7 pieces)
- Lemon Juice (3 Table Spoon)
- Water (1 Liter)
First boil milk. Stirr milk it continuously so that it doesn't burn at bottom. Once milk starts to boil turn the heat off. Pour some lemon juice and gently stir it. You will see milk particles are separated from water. The water separated out is known as whey and which is drained off to retain only the curd. This process of milk coagulating to form curd is known as curdling. Now strain all water from milk through pouring it into thin and neat fabric.
Use cold water to wash it. It will help to remove sourness of lemon juice from the milk. Squeeze the excess water out. Hang it till the remaining water drains out. Mash it for around 2-3 minutes and make a dough. Make small balls out of it.
To make rasbari we need sugar syrup. In one-liter water add 500 gram of sugar and few cardamoms. Once it boils, add small curd balls and cook it for 10-12 minutes. After that let it cool down and keep in refrigerator for couple hours. Then your Mittho Rasbari is ready to be served