Ingredients:
Full-fat milk – 1 liter
Lemon juice or vinegar – 2 tbsp (to curdle the milk)
Water – 4 cups
Sugar – 2 cups
Cardamom pods – 4-5 (optional, for flavor)
Rose water – 1 tsp (optional)
Process:
1. Preparing the Chenna (Paneer):
Boil the milk: In a heavy-bottom pan, bring the full-fat milk to a boil. Stir occasionally to prevent burning.
Curdle the milk: Once the milk comes to a boil, reduce the heat to low and add the lemon juice or vinegar gradually while stirring. The milk will curdle, and the whey will separate from the curds (chenna).
Strain the curds: Line a strainer or colander with a muslin cloth and strain the curdled milk. Rinse the chenna under cold water to remove the sourness of lemon/vinegar.
Squeeze the water: Gather the muslin cloth and gently squeeze out excess water. Hang the chenna for about 30 minutes to drain any remaining whey.
2. Kneading the Chenna:
After 30 minutes, place the chenna on a clean surface and knead it gently with your palms for about 5-10 minutes. The chenna should become smooth and soft, without any lumps or grainy texture.
3. Making the Rasgulla Balls:
Divide the kneaded chenna into small equal portions and roll them into smooth, crack-free balls. Ensure the balls are small, as they will double in size during cooking.
4. Preparing the Sugar Syrup:
In a large pot, add 4 cups of water and 2 cups of sugar. Bring it to a boil, stirring until the sugar dissolves.
You can add cardamom pods and rose water at this point for additional flavor.
5. Cooking the Rasgullas:
Once the syrup starts boiling, gently add the chenna balls to the syrup. Ensure they are submerged and have enough space to expand.
Cover the pot with a lid and cook on medium heat for about 15-20 minutes. The rasgullas will expand and become spongy.
Check once or twice during cooking and add a little hot water if the syrup becomes too thick.
6. Cooling and Serving:
After cooking, turn off the heat and let the rasgullas cool in the syrup. Once they cool down, transfer them to the refrigerator to chill for a couple of hours.
Serve cold, garnished with additional cardamom or saffron, if desired.
