The softest rasgullas ever!
First of all thanks @hebbar’s kitchen for teaching me this. I make this often and I have added a bit of a twist to your classic recipe 🙂
Servings: 13-15 balls
Total Time:1 hour plus
To make milk balls/chenna balls:
Milk full cream: 1 Litre
Lemon juice: 2 tbsp
Water: 1 cup
To make the sweet syrup:
Water: 8 cups
Sugar: 1 1/2 cups
Rosewater: 2-3 drops (optional)
Make the chenna balls:
1. In a thick bottomed pan add 1-liter milk. Stir occasionally and get this milk to a boil.
2. Add lemon juice and stir well.
3. Add some more lemon juice and stir till the milk curdles. (You will see milk splitting)
4. Immediately drain the curdled milk into a muslin/cheesecloth.
5. Pour a cup of water and rinse the paneer as it has a strong flavor of lemon juice. We don’t need this flavor for the rasgullas.
6. Make sure you squeeze off the excess water.
7. Hang the cheese for 30-45 minutes, till the water has squeezed off the paneer completely/
8. After 30- 45 minutes, start to knead the paneer. You gotta knead it nice and proper, just the way you would knead flour for chapati or puris. This is a very important step so you have to knead this to make a nice and smooth dough.
8. Make small balls of paneer and keep aside.
Make the sugar syrup:
1. In a deep vessel take 1½ cup of sugar.
2. Add 8 glasses of water to this and mix well.
3. Boil this concoction for 10 minutes on medium flame.
4. Add the rose water to this syrup.
5. Add the paneer balls to this syrup.
6. Cover and boil for 15 minutes. You would notice the paneer balls would have become bigger in size.
7. At this point, you know the rasgullas are done.
8. Turn off the stove. Let this cooldown.
9. Store in the fridge. I like to eat my rasgullas cold.
Want more dessert recipe, try this one for your next dinner party.