Ingredients:

  • 1 quart Whole Milk (Full Fat)
  • 3 Tbsp Lemon Juice (freshly squeezed)
  • 3 Tbsp Water (to dilute acid)
  • 1 tsp Fine Semolina (Rava) or Maida (optional binder)
  • 2 cups Granulated White Sugar
  • 6 cups Water (for syrup)
  • 6-8 Green Cardamom Pods (lightly crushed)
  • 1 tsp Rose Water (or Kewra water)

Instructions:

  1. Heat the Milk: Bring the milk to a rolling boil in a heavy-bottomed pan, stirring frequently to prevent scorching. Reduce heat immediately.
  2. Prepare the Acid: Dilute the lemon juice or vinegar with 3 Tbsp of water.
  3. Curdle the Milk: Drizzle the diluted acid into the hot milk slowly, stirring gently until the milk fully separates into pale green whey and white curds (chhena). Stop adding acid immediately once separation occurs.
  4. Strain and Rinse: Pour the mixture immediately into a sieve lined with muslin cloth. Gather the cloth edges and rinse the chhena thoroughly under cold running water to wash away all traces of the sour flavour.
  5. Drain the Curds: Gather the cloth tightly and gently squeeze out excess water. Hang the chhena bundle above the sink for 1.5 to 2 hours until it feels crumbly but firm, like a soft dough, not dry.
  6. Knead the Chhena: Transfer the drained chhena to a large plate or board. Add the semolina (if using). Using the heel of your palm, mash and knead the chhena vigorously for 8–10 minutes until it is perfectly smooth, homogeneous, and slightly oily.
  7. Shape the Balls: Divide the chhena dough into 15 equal portions. Gently roll each portion between your palms into perfectly smooth, crack-free balls. Keep them covered.
  8. Make the Syrup: Combine the sugar, 6 cups water, and crushed cardamom pods in the deep cooking vessel. Bring the syrup to a hard, rolling boil over high heat.
  9. Cook the Rasgullas: Gently drop the chhena balls into the rapidly boiling syrup one by one. Do not crowd the pan, ensuring the rapid boil is maintained.
  10. Steam and Expand: Cover the pan tightly and boil on high heat for 15 minutes. The balls will double in size as they steam and absorb the syrup.
  11. Finish Cooking: Uncover and boil for another 10–15 minutes. The balls should feel spongy when lightly pressed.
  12. Rest and Flavour: Turn off the heat. Stir in the rose water. Allow the Rasgullas to cool completely in the syrup at room temperature, then transfer the whole batch to the fridge to chill for a minimum of 4 hours before serving.