Rasgulla Recipe

Heat milk in a heavy bottom pan. When the milk comes to a boil, then reduce the heat to its lowest.

Add 3 tablespoons lemon juice. First add 1 tablespoon lemon juice and stir. If the milk has not curdled completely, then add 1 tablespoon more. Keep the lemon juice handy with you.

As soon as the milk curdles, switch off the heat. The milk should curdle completely with the green watery whey. If the milk does not curdle, then add ½ to 1 tablespoon of lemon juice more.

Drain the curdled milk using a muslin cloth. You are now left with what is known as chena or paneer.

Squeeze the muslin cloth to remove all the water from the chena. Place a heavy weight on the chena for 7 to 8 minutes. You can also hang the chenna for about 30 minutes.

Take the chena in a plate and add cornflour to it, Mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make sure that the rasgullas are soft. Make small balls from the chena after the mashing is done.

Meanwhile in a pan mix the sugar and water and let it boil at high temperature. Add 1 tbsp milk and stir. Adding milk helps in removing impurities.

Add 1 tbsp milk and stir. Adding milk helps in removing impurities. Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove it with a spoon.

Put the rasgulla balls in the boiling sugar syrup. Cover immediately with a lid and let them cook. Keep the heat to a medium or medium high.