Rasgulla or Roshgulla - One of the popular sweets from the Indian cuisine. Small balls made from curdled milk known as Chenna are dunked in Sugar syrup.
1litreFull fat Milk
1/4cupDahi or Lime juice(souring agent)
Cardamom or Kewra water for flavouring the syrup(optional)
Boil the milk in a saucepan. Once it is boiled, remove from heat and then add the souring agent. Mix it gently and as soon as the whey gets separated ( clear greenish liquid), drain the milk solid in a linen covered colander.
Immediately rinse the milk solid with cold water. Tie the ends of the cloth, squeeze the excess water and either hang it over the sink and or place it under a heavy weight for about 20-25 minutes.
Then, remove the chenna / Paneer and knead it for about 10-15 minutes. Gather it well and divide them into equal portions.
Roll each of them with the palm of your hand to make smooth balls.
Meanwhile, heat sugar (also add cardamom pods if using) and water in a wide mouthed and deep pan.
Once it comes to a boil, add the chenna balls. Do not overcrowd the balls. They will double in size and needs space for expansion. Else it will break and dissolve in the syrup.
It might take about 12-15 minutes for it to get cooked.
Transfer it to a bowl. Once everything is cooked, pour the remaining sugar syrup over the cooked balls. Also if using kewra water, add now.
Let it remain for about 7-8 hours. This ensures that the balls have absorbed the sugar syrup well.
10. While serving, add the syrup on top of the rasgulla and serve.
The most important stage is to get the soft chenna. For achieving this, please follow the above mentioned procedure and the Tips.
The amount of time for kneading the chenna depends on the quality of the milk used and how good is the chenna prepared. The general thumb rule is knead until you start feeling the grease from the chenna on your palm and you are able to make soft balls with it.
To test the doneness of the rasgulla, put it in a cup of water. If it floats, it is undercooked. If it sinks, it is done.