Ingredients:
For the Chenna:
- 1 liter full cream milk π₯
- 2-3 tablespoons lemon juice or vinegar π
- 1 cup water π§
For the Sugar Syrup:
- 1 cup sugar π
- 4 cups water π§
- 2-3 cardamom pods (crushed) πΏ
Instructions:
1 . Prepare the Chenna:
- Boil the milk in a heavy-bottomed pan over medium heat π₯.
- Once it comes to a boil, add lemon juice or vinegar gradually while stirring continuously until the milk curdles π.
- Turn off the heat and let it sit for a minute. Strain the curdled milk using a cheesecloth or a fine sieve π§Ί. Rinse the chenna with cold water to remove the acidic taste π¦.
- Squeeze out excess water and hang the chenna for 30 minutes to drain completely β±οΈ.
2 . Knead the Chenna:
- Transfer the chenna to a clean surface and knead it with your palms for about 5-7 minutes until smooth and soft π.
- Divide the dough into small, smooth balls. Make sure there are no cracks βͺ.
3 . Prepare the Sugar Syrup:
- In a large pan, combine sugar, water, and crushed cardamom pods. Bring to a boil and let it simmer for 10 minutes to form a light syrup π―.
4 . Cook the Rasgullas:
- Gently drop the chenna balls into the boiling sugar syrup. Cook them on medium heat for about 15-20 minutes, turning them occasionally π.
- The rasgullas will expand and become soft. Ensure they are cooked thoroughly π½οΈ.
5 . Cool and Serve:
- Serve chilled or at room temperature π‘οΈ.
- Once done, let the rasgullas cool in the syrup. They will absorb the syrup and become sweet and juicy π¬.
Enjoy your homemade rasgullas! π
