Rasgulla

Directions

• Preparing Chhena:
• Heat the milk in a heavy-bottomed pan and bring it to a boil.
• Once the milk boils, add the lemon juice or vinegar and stir gently.
• The milk will curdle, and the whey will separate from the solids (chhena). If it doesn’t curdle completely, add a bit more lemon juice or vinegar.
• Once the curdling is complete, strain the mixture through a muslin cloth or fine sieve. Collect the chhena and rinse it under cold water to remove any lemony taste.
• Gather the cloth’s edges and squeeze gently to remove excess moisture. You can also tie the cloth and hang it for about 30 minutes to drain further.
• Kneading and Shaping:
• Take the chhena out of the cloth and place it on a clean, smooth surface.
• Knead the chhena with the heel of your hand until it becomes smooth and resembles a soft dough. This will take about 8-10 minutes.
• Divide the chhena into small portions and roll them into smooth, crack-free balls. You can make them slightly bigger than marble-sized as they will expand when cooking.
• Making the Sugar Syrup:
• In a wide, heavy-bottomed pot, combine the granulated sugar and water.
• Bring the mixture to a boil, stirring until the sugar dissolves.
• Add the cardamom powder and saffron strands to the syrup for flavor. You can also leave the syrup plain if you prefer.
• Cooking the Rasgulla:
• Gently slide the chhena balls into the simmering sugar syrup.
• Cover the pot and let the rasgulla cook on medium heat for about 15-20 minutes. They will double in size as they cook, so make sure there’s enough space in the pot.
• Occasionally, gently turn the rasgulla using a slotted spoon to ensure even cooking.
• Cooling and Serving:
• Once the rasgulla is cooked, remove the pot from the heat and let it cool down.
• The rasgulla can be served warm or chilled. If serving chilled, refrigerate the rasgulla along with the syrup for a few hours before serving.