Rasgulla

Ingredients

• 1 liter full-fat milk
• 2 tbsp lemon juice
• 1.5 cups sugar
• 4 cups water
• 1 tsp cardamom powder

Instructions

1. 1

   Bring 1 liter full-fat milk to a rolling boil in a heavy pot. Turn off the heat and let it cool for 2 minutes. Add 2 tbsp lemon juice diluted in 2 tbsp water, stirring gently. The milk should curdle immediately - if not, add a little more lemon juice.

2. 2

   Line a colander with cheesecloth and pour the curdled milk through it. Rinse the chenna (cottage cheese) under cold water to remove the lemon smell. Gather the cloth and hang it for 30 minutes to drain excess water (do not press - the chenna should retain some moisture).

3. 3

   Open the cloth and place the chenna on a flat surface. Knead it with the heel of your palm for 5-7 minutes until it becomes smooth, soft, and slightly greasy. This step is crucial for soft rasgullas.

4. 4

   Divide the dough into 12-14 portions and roll each into a smooth ball with no cracks. Cracks will cause the rasgullas to break in the syrup.

5. 5

   In a wide, deep pot, combine 1.5 cups sugar and 4 cups water. Bring to a boil, stirring until the sugar dissolves. Gently slide in the chenna balls. Cover tightly and boil on medium-high heat for 15 minutes. Do not open the lid. The balls will double in size.

6. 6

   Add 1 tsp cardamom powder. Turn off the heat and let it cool completely before opening - the rasgullas will shrink slightly as they cool. Chill for 2-3 hours before serving for the best texture.

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