Makes 25-28 Balls
Ingredients:
Rasgulla:
1 Liter milk (4 Cups)
1/2 Cup Yogurt (churned), or 2 Tablespoon Vinegar or 2 Tablespoon Lemon Juice
12-15 Ice Cubes
Sugar Syrup:
3.5 Cups sugar
7 Cups Water
1 Teaspoon Ground Cardamom
1 Tablespoon Rose Water
Method:
Rasgulla Balls:
Boil milk in a thick pan. Once the milk comes to a boil, reduce the temperature to lowest setting and add the yogurt or vinegar or lemon juice (I used yogurt). Stir well. Keep the heat to low and cook for 5 minutes or until you see the curdled milk (chenna) floating on the top. The liquid below the floating chenna should be almost clear.
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| Add Churned Yogurt |
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| Milk started to curdle |
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| Curdled milk with clear liquid on the bottom |
Add the ice cubes. This stops the chenna from getting over cooked and prevent the rasgullas from getting chewy Stir and keep aside for 2-3 minutes. Drain with a muslin cloth. Press the cloth with both hands to squeeze out as much liquid as you can from the chenna. Put the cloth with chenna on a plate. Place some heavy weight on it and let it sit for 1-2 hours or until most of the liquid is drained out.
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| Drain |
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| Squeeze out as much liquid as you can |
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| Let it drain with heavy weight kept on top of it |
Now take the drained chenna in a plate and break it to knead smooth dough out of it. Knead with light hands no longer than 10 minutes. Over kneading will result in very smooth dough. We want the dough to have very fine/grainy texture. Make tiny balls out of it. Cover and set aside. These balls will swell upto 2-3 times their size when cooked, so make sure to make small balls.
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| Chenna (Paneer) |
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| Crumbled Paneer |
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| After 10 minutes of kneading |
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| Tiny Balls |
Sugar Syrup: Take water in a deep and wide pan. Add sugar and cardamom powder to it. Stir until the sugar is dissolved. Cook the sugar water on high until it comes to a boil. Now gently add all the chenna balls to the boiling sugar syrup. Keep the flame on high. Cover and cook on high for 15 minutes, stirring gently with wooden spoon every 5 minutes. Turn off the stove and let the sugar syrup come to a room temperature.
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| Balls added to liquid |
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| The balls have doubled in size |
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| Spongy Rasgulla |
Transfer into a container. Cover and refrigerate for 6-8 hours before serving.
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