“We have given them nice things, kacuris, srngara, rasagulla. So they have given up meat-eating. So you must give something more palatable. Then detachment will be possible. First of all nullify the attachment, and then give him better attachment. Then he will forget. Param drstva nivartate. You cannot force a living entity by force. Gradually… The same example: a child has got attachment, but by some system, its attachment is turned over.”

Srila Prabhupada: Bombay, November 24, 1974

Rasgulla is a very popular Bengali Sweet dish. Here is Rasgulla recipe.

• Milk – 1/2 litre
• Refined flour (maida) – 2 tsp
• Citric acid dissolved in water or lemon juice – 1/4 tsp dissolved in 1/2 cup water or lemon juice 2-3 tbsp.
• Sugar- 1 cup
• Water- 1 cup
• Rose essence or cardamom powder – 2-3 drops or 1/4 tsp

• Heat milk in a pan and bring it to boil. Remove from heat.
• Add citric acid or lemon juice.
• Stir slowly and gently until white curd forms on the surface and separates from whey.
• On straining this milk, the curd that is obtained is called “chenna”. Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
• Knead chenna to make a smooth dough. Add flour and knead again.
• Make small balls of equal size (6-7) of the dough and keep aside.
• Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
• Add chenna balls to the syrup and cook for 15 minutes with lid partially covered. Chenna dumplings will puff up.
• On cooling, add rose essence.
• Refrigerate and serve chilled.

httpv://www.youtube.com/watch?v=acROvuObr-Q&hl=de&fs