Rasgulla

Step 1

Making Chenna

Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.

Step 2

Let the milk curdle. Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.

Step 3

Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes

Step 4

Filter and collect the cheese in a cheese cloth or muslin cloth.

Step 5

Rinse the cheese under running water if you have used lemon juice or vinegar to curdle

Step 6

Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.

Step 7

Making Rasgulla Balls

Add sugar and water to a wide pan or pot, bring it to a boil.

Step 8

Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big

Step 9

To the boiling sugar syrup, add cardamom powder and rose water.

Step 10

Let the sugar syrup boil, add the balls one after the other gently.

Step 11

Cover the pot with a lid and cook for 10 mins on a medium high flame. Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.

Step 12

Allow rasgulla to rest and cool completely.