Rasgulla Racipe 

Ingredients:

For the Rasgulla:

• 1 liter whole milk
• 2-3 tablespoons lemon juice (or vinegar)
• 1½ teaspoons all-purpose flour (maida)

For the Sugar Syrup:

• 2 cups sugar
• 4 cups water
• 3-4 cardamom pods (optional)
• A few drops of rose water or kewra essence (optional)

Instructions:

1. Prepare the Chhena (Paneer):

1. Boil the milk: In a heavy-bottomed pan, bring the milk to a boil, stirring occasionally to prevent it from burning at the bottom.

2. Curdle the milk: Once the milk boils, reduce the heat and slowly add the lemon juice (or vinegar), stirring continuously until the milk curdles. You’ll notice the whey separating from the curd. Turn off the heat immediately.

3. Drain and rinse: Strain the curdled milk using a cheesecloth or a fine mesh strainer. Rinse the chhena under cold water to remove the lemon or vinegar flavor.

4. Remove excess water: Gather the edges of the cheesecloth and squeeze out excess water gently. Hang the chhena for about 30 minutes to drain further. The chhena should be moist but not watery.

2. Knead the Chhena:

1. Knead until smooth: Place the chhena on a clean, flat surface and knead it with the heels of your hand for about 8-10 minutes until it’s smooth, soft, and there are no lumps. This step is crucial for making spongy rasgullas.

2. Add flour: Add 1½ teaspoons of all-purpose flour and knead for another 2-3 minutes to form a smooth dough.

3. Shape the balls: Divide the dough into small, equal-sized portions and roll them into smooth balls (about 12-15 pieces). Make sure there are no cracks on the surface.

3. Prepare the Sugar Syrup:

1. Boil the sugar and water: In a large pot, combine the sugar and water. Bring it to a boil, stirring until the sugar dissolves completely.

2. Add flavor: Add the cardamom pods (if using) and bring the syrup to a rapid boil.

4. Cook the Rasgullas:

1. Add the balls to the syrup: Once the syrup is boiling rapidly, gently drop the prepared chhena balls into the sugar syrup.

2. Cover and cook: Cover the pot with a lid and cook the rasgullas on medium-high heat for 15-20 minutes. They will double in size as they cook. Stir the syrup gently every 5 minutes to ensure even cooking.

3. Cool the syrup: After 20 minutes, turn off the heat and let the rasgullas cool in the syrup for 30-40 minutes. This allows them to absorb the syrup and become spongy.

5. Final Steps:

1. Add rose water: Once the rasgullas have cooled slightly, add a few drops of rose water or kewra essence for extra fragrance.

2. Serve: Serve the rasgullas chilled or at room temperature, garnished with some chopped pistachios or saffron if desired.

Enjoy the soft, spongy sweetness of homemade Rasgulla!