Rasgulla

 

Here's a simple and delicious recipe to make Rasgulla at home:

🍥 Ingredients:

For Chhena (Paneer):

1 liter full cream milk

2 tbsp lemon juice or vinegar

1 cup water (for diluting the lemon juice)

For Sugar Syrup:

1½ cups sugar

4 cups water

2–3 cardamom pods (optional)

Few drops of rose water or kewra water (optional)

🧑‍🍳 Steps to Make Rasgulla:

Step 1: Prepare Chhena (Cottage Cheese)

1. Boil 1 liter of milk in a heavy-bottom pan.

2. Once it comes to a boil, reduce the flame and add the diluted lemon juice gradually.

3. Stir gently until the milk curdles completely and whey separates.

4. Strain using a muslin cloth. Rinse the chhena under running water to remove lemony taste.

5. Squeeze out extra water and hang it for 30–45 minutes to drain completely.

Step 2: Knead the Chhena

1. Transfer the chhena to a plate and knead it with the heel of your palm for 8–10 minutes until smooth and soft.

2. Make small smooth balls (without cracks) out of the kneaded chhena.

Step 3: Make Sugar Syrup

1. In a wide pot, add sugar and water. Bring to a boil.

2. Add cardamom pods or rose water if using.

Step 4: Cook Rasgullas

1. Once the syrup is boiling, gently drop the chhena balls into it.

2. Cover and cook for 15–20 minutes on medium heat. The balls will expand and double in size.

3. Do not open the lid frequently. Ensure there's enough space for rasgullas to expand.

Step 5: Cool & Serve

1. Once done, allow the rasgullas to cool down in the syrup.

2. Chill in the fridge for a few hours before serving.

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✅ Tips:

Kneading is key to soft rasgullas.

Ensure the syrup is boiling when adding chhena balls.

Use a wide pan to allow space for expansion.