Ingredients
Equipment
Method
- Heat milk in a large pan until it comes to a boil. Add lemon juice gradually while stirring until the milk curdles completely.
- Strain the curdled milk through a cheesecloth. Rinse the chenna (paneer) with cold water to remove lemon flavor.
- Hang the cheesecloth for 30 minutes to drain excess water. Do not let it become too dry.
- Knead the chenna for 8-10 minutes until smooth and creamy. Form into small smooth balls without cracks.
- In a large wide pan, combine sugar and water for syrup. Bring to a boil and add cardamom pods.
- Gently drop chenna balls into boiling syrup. Cover and cook on medium heat for 15-18 minutes.
- The rasgullas will double in size. Add rose water if using. Turn off heat and let them cool in syrup.
- Serve warm or chilled. Rasgullas can be stored in refrigerator for 5-6 days.
Notes
Use only full-fat milk for soft rasgullas. Low-fat milk will make them hard.
Kneading the chenna properly is crucial - it should become smooth and release some grease.
Make sure syrup is boiling when you add chenna balls, and don't overcrowd the pan.
Rasgullas expand while cooking, so use a large pan with plenty of space.