Rasgulla

Ingredients

• 1 litre Full-fat Milk
• 2-3 tablespoons Lemon Juice or Vinegar (diluted with equal amount of water)
• 1/2 teaspoon Maida (all-purpose flour) - optional, for binding
• For Sugar Syrup:
• 1.5 cups Sugar
• 4-5 cups Water
• 4-5 Green Cardamom Pods, lightly crushed

Instructions

1. 1

   1. **Make Chhena (Paneer):** Bring milk to a boil in a heavy-bottomed pan. Once it boils, reduce heat to low. Gradually add diluted lemon juice or vinegar, stirring gently until the milk curdles completely and the whey separates. Stop adding curdling agent once clear whey is visible.

2. 2

   2. **Drain and Wash Chhena:** Line a colander with a muslin cloth or cheesecloth. Pour the curdled milk into it to separate the chhena from the whey. Gather the cloth and rinse the chhena under cold running water for 2-3 minutes to remove any lemon/vinegar taste. Squeeze out excess water thoroughly, ensuring the chhena is moist but not dripping wet. Hang it for 30-45 minutes to further drain.

3. 3

   3. **Knead the Chhena:** Transfer the drained chhena to a wide plate or thali. Knead it vigorously with the heel of your palm for 8-10 minutes until it becomes smooth, creamy, and free of any graininess. If using, add 1/2 teaspoon maida and knead for another minute. The chhena should come together easily and feel slightly oily.

4. 4

   4. **Shape the Rasgullas:** Divide the smooth chhena into small, equal portions. Roll each portion gently between your palms to form smooth, crack-free balls. Avoid applying too much pressure. The balls should be about 1 to 1.5 inches in diameter as they will swell significantly.

5. 5

   5. **Prepare the Sugar Syrup for Cooking:** In a large, deep, and wide pan or pressure cooker, combine sugar and water. Add the crushed cardamom pods. Bring to a rolling boil over high heat, ensuring the sugar is completely dissolved. The syrup should be thin.

6. 6

   6. **Cook the Rasgullas:** Gently drop the chhena balls one by one into the vigorously boiling sugar syrup. Do not overcrowd the pan. Cover the pan with a lid and cook on high heat for 15-20 minutes. If using a pressure cooker, cook for 1 whistle on high heat, then simmer for 7-8 minutes on low heat. After cooking, let the pressure release naturally.

7. 7

   7. **Cool and Serve:** Once cooked, the Rasgullas will have swelled and become spongy. Remove from heat and let them cool completely in the syrup. This allows them to absorb more syrup and become juicier. Serve chilled, garnished with a few saffron strands or chopped nuts if desired.