Rasgulla

Cuisines

Best for

Recipe

Ingredients

1 liter	full cream milk
2 tablespoons	lemon juice
1 cup	sugar
4 cups	water
1 teaspoon	rose water
—	ice cubes

Instructions

1. 1 Boil the milk in a heavy-bottomed pan, stirring occasionally to prevent it from burning.
2. 2 Once the milk comes to a boil, turn off the heat and add lemon juice gradually, stirring continuously until the milk curdles.
3. 3 Strain the curdled milk using a muslin cloth to separate the chenna (paneer) from the whey.
4. 4 Rinse the chenna under cold water to remove any lemon juice flavor and squeeze out excess water.
5. 5 Hang the muslin cloth with chenna for about 30 minutes to drain any remaining whey.
6. 6 Knead the chenna for 10 minutes until it becomes a smooth, soft dough.
7. 7 Divide the dough into small, equal-sized balls and ensure there are no cracks.
8. 8 In a large pan, combine sugar and water, and bring it to a boil to make a syrup.
9. 9 Gently add the chenna balls into the boiling syrup, cover, and cook on medium heat for 15 minutes.
10. 10 Add rose water and continue to cook for another 5 minutes.
11. 11 Turn off the heat and let the rasgullas cool down in the syrup before serving.