Rasgulla Recipe

Rasgulla Directions

1. 1

   Prepare Chenna

   In a large pot, bring the milk to a boil over medium heat. Stir it frequently to prevent it from burning.

2. 2

   Curdle the Milk

   Once the milk comes to a boil, remove it from the heat and slowly add the lemon juice while stirring gently. The milk will start to curdle, and the curds will separate from the whey.

3. 3

   Strain the Curdled Milk

   Line a colander with cheesecloth or a fine kitchen towel, and pour the curdled milk into it. Rinse with cold water to remove the lemon flavor and excess whey. Let it drain for at least 30 minutes.

4. 4

   Knead the Chenna

   Transfer the drained curds (chenna) to a flat surface. Knead it with your palms for about 5-7 minutes until it becomes smooth and pliable.

5. 5

   Shape the Rasgullas

   Divide the kneaded chenna into small portions and roll each portion into smooth balls about 1 inch in diameter.

6. 6

   Prepare the Syrup

   In a large pot, combine sugar and water. Bring to a boil over medium heat until the sugar dissolves. Add cardamom powder and rose water to the syrup.

7. 7

   Cook the Rasgullas

   Gently add the rolled balls into the boiling sugar syrup. Cover the pot and let it cook for about 15-20 minutes until the rasgullas double in size. Keep an eye on the pot to prevent it from boiling over.

8. 8

   Cool and Serve

   Once cooked, remove the pot from heat and let the rasgullas cool in the syrup. Serve them at room temperature or chilled as per your preference.