Ingredients:

  • 5 cups Whole Milk (Full Fat)
  • 4 Tbsp Fresh Lemon Juice or White Vinegar
  • 1/2 cup Cold Water
  • 2 cups Granulated White Sugar
  • 6 cups Water (for sugar syrup)
  • 4-5 Green Cardamom Pods (lightly crushed)
  • 1 tsp Rose Water (Optional)

Instructions:

  1. Bring the whole milk to a rolling boil in a heavy pot over medium-high heat, stirring constantly to prevent scorching.
  2. Reduce heat to low. Slowly drizzle the lemon juice or vinegar into the hot milk, stirring gently but continuously until the milk fully separates into greenish whey and soft white curds (chhena).
  3. Immediately pour the curdled milk into a colander lined with cheesecloth. Rinse the chhena thoroughly under cold running water for 2 minutes to wash away all traces of the lemon/vinegar. This is crucial for a clean flavour.
  4. Gather the corners of the cheesecloth and gently squeeze out the excess water. Hang the chhena up for 60–90 minutes until it is crumbly yet still moist. It should feel slightly damp, not bone dry.
  5. Place the drained chhena onto a large, clean surface. Break it up finely. Begin kneading using the heel or palm of your hand, spreading the chhena out and scraping it back. Continue this process for 8–12 minutes until it forms a smooth, cohesive, lump-free dough.
  6. Divide the dough into 18–20 equal portions. Gently roll each portion between your palms until you have a perfectly smooth sphere, with absolutely no cracks. If cracks appear, knead the dough for two more minutes and retry.
  7. In the large cooking pot, combine the sugar, 6 cups of water, and the crushed cardamom pods. Bring the mixture to a rapid, furious boil over high heat until the sugar is completely dissolved.
  8. Gently drop the chhena spheres into the rapidly boiling syrup, ensuring the boil never breaks. Cover the pot tightly. Cook on high heat for 5 minutes (they will swell significantly).
  9. Reduce the heat to medium-low and simmer, covered, for another 45–55 minutes. The Rasgullas should almost double in size. Turn off the heat and stir in the optional rose water.
  10. Allow the Rasgullas to cool completely—still submerged in the syrup—at room temperature for 1–2 hours. Transfer the pot to the refrigerator and chill for a minimum of 4 hours before serving to achieve the proper spongy texture.