Rasgulla (Soft Spongy Cheese Balls in Sugar Syrup)

 

Rasgulla (Soft Spongy Cheese Balls in Sugar Syrup)

Rasgulla is a popular Indian dessert made from soft paneer (chhena) balls cooked in a light sugar syrup. It's soft, juicy, and absolutely delicious!  

*Ingredients:*  

 **For the Rasgulla Balls:**  

- 1 liter full-fat milk  

- 2 tbsp lemon juice or vinegar  

- 2 cups water (for cooking)  

- 1 tsp cornflour (optional, for binding)  

 **For the Sugar Syrup:**  

- 1 cup sugar  

- 4 cups water  

- 3-4 cardamom pods, crushed  

- 1 tsp rose water (optional)  

 **Instructions:**  

#### **1. Make the Chhena (Paneer):**  

- Boil milk in a pot. Once it starts boiling, reduce the heat and add lemon juice or vinegar, stirring gently until the milk curdles.  

- Strain using a muslin cloth and rinse with cold water to remove the sour taste.  

- Squeeze out excess water and hang for 30 minutes to remove moisture.  

#### **2. Knead & Shape:**  

- Knead the chhena (paneer) for 5-7 minutes until smooth. Add a little cornflour if needed.  

- Divide into equal portions and roll into smooth balls without cracks.  

#### **3. Prepare the Sugar Syrup:**  

- In a wide pan, boil sugar, water, and cardamom until the sugar dissolves completely.  

- Drop the chhena balls into the boiling syrup, cover, and cook for 15 minutes on medium heat. They will double in size.  

#### **4. Cool & Serve:**  

- Remove from heat and let them cool in the syrup. Add rose water for extra flavor.  

- Serve chilled or at room temperature.  

Enjoy these soft and juicy Rasgullas! Let me know if you want another sweet recipe.