Recipe for Rasgulla.

Ingredients:

1 liter full-fat milk

2 tablespoons lemon juice or white vinegar

4 cups water

1.5 cups sugar

1 teaspoon cardamom powder

1 tablespoon rose water (optional)

Saffron strands (optional)

Instructions:

In a heavy-bottomed pot, bring the milk to a boil. Once the milk starts boiling, turn off the heat and add the lemon juice or vinegar. Stir gently until the milk curdles and separates from the whey.

Pour the curdled milk into a muslin cloth and strain out the whey. Rinse the curdled milk with cold water to remove any lemon or vinegar taste.

Gather the edges of the muslin cloth and squeeze out the excess water. Hang the muslin cloth for 30 minutes to drain out any remaining water.

Remove the chenna (the solid milk solids left in the cloth) from the muslin cloth and knead it for 5-6 minutes until it becomes smooth and soft. This is an important step to ensure the rasgullas turn out soft and spongy.

Divide the chenna into small balls (around 1 inch in diameter) and set aside.

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In a large pot, bring the water, sugar, cardamom powder, and optional saffron strands to a boil. Stir the mixture until the sugar dissolves completely.

Add the chenna balls to the sugar syrup and cover the pot with a lid. Cook the rasgullas on medium heat for 15-20 minutes, or until they have doubled in size and are soft and spongy.

Turn off the heat and add the optional rose water to the syrup. Let the rasgullas cool in the syrup for at least an hour before serving.

Serve the rasgullas chilled, either on their own or with a little bit of syrup.

Tips:

It's important to knead the chenna well to ensure that the rasgullas turn out soft and spongy. If the chenna is not kneaded enough, the rasgullas may turn out hard and rubbery.

The sugar syrup should be at a rolling boil before adding the chenna balls. If the syrup is not hot enough, the rasgullas may not cook properly.

You can add a little bit of cornflour or semolina to the chenna mixture to help bind the rasgullas together and prevent them from breaking apart while cooking.

Adding a little bit of rose water to the syrup adds a lovely fragrance to the rasgullas.

I hope you enjoy making and eating this rasgulla recipe!