Ingredients:
For the Rasgulla:
- 1 liter full-fat milk
- 1-2 tbsp lemon juice or vinegar (to curdle the milk)
- 1/4 cup water
- 1-2 tbsp semolina (optional, for binding)
- A pinch of baking soda (optional, for fluffiness)
For the Sugar Syrup:
- 2 cups sugar
- 4 cups water
- 1-2 cardamom pods (optional)
- A few strands of saffron or rose water (optional, for flavor)
Instructions:
1. Making the Chhena (Cottage Cheese):
- Boil the milk in a heavy pan. Once it boils, reduce the heat and add lemon juice or vinegar to curdle the milk. Stir gently.
- When the milk curdles, remove from heat and strain the curds through a muslin or cheese cloth, saving the whey (liquid).
- Rinse the curds with cold water to remove the sourness of the lemon or vinegar.
- Squeeze out the excess water and let the chhena drain for about 30 minutes.
2. Kneading the Chhena:
- Transfer the chhena to a flat surface and knead it well for about 10-15 minutes until smooth and soft.
- If the chhena is too wet, add a little semolina (sooji) to help bind it together.
- If desired, add a pinch of baking soda for softness and fluffiness.
3. Forming the Rasgullas:
- Divide the dough into small equal portions (about 15-20 balls).
- Roll them gently into smooth balls, ensuring there are no cracks.
4. Preparing the Sugar Syrup:
- In a large pot, add water, sugar, and cardamom pods. Bring it to a boil, stirring occasionally to dissolve the sugar completely.
- Once the syrup is boiling, reduce the heat to medium.
5. Cooking the Rasgullas:
- Gently drop the chhena balls into the boiling syrup. Cover the pot with a lid.
- Let the balls cook for about 15-20 minutes, during which they will puff up and expand. Stir gently once or twice to avoid sticking.
6. Finishing:
- Once the Rasgullas are cooked, turn off the heat and let them sit in the syrup for about 30 minutes to soak up the sweetness.
7. Serving:
- Serve the Rasgullas warm or chilled. Garnish with a few saffron strands or rose water for added flavor, if desired.
Enjoy your homemade Rasgullas!
Rasgulla
Rating: 4/5
Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m
