Classic Rasgulla

Instructions

1. 1

   Bring the whole milk to a boil in a large pot. Once it starts boiling, reduce the heat to low.

2. 2

   Add the lemon juice gradually while stirring the milk gently. The milk will start to curdle. Continue stirring until the whey separates completely.

3. 3

   Turn off the heat and strain the curdled milk using a muslin cloth or a fine sieve. Rinse the chenna (curds) under cold water to remove the lemon flavor.

4. 4

   Gather the muslin cloth and squeeze out the excess water. Hang it for about 30 minutes to drain any remaining whey.

5. 5

   Knead the chenna gently for about 10 minutes until it becomes smooth and soft.

6. 6

   Divide the chenna into small equal portions and roll them into smooth balls, ensuring there are no cracks.

7. 7

   In a large pot, combine the sugar and water. Bring it to a boil to make a sugar syrup.

8. 8

   Gently add the chenna balls into the boiling sugar syrup. Cover the pot and let them cook on medium heat for about 15-20 minutes. The rasgullas will double in size.

9. 9

   Once cooked, remove the pot from heat and let the rasgullas cool in the syrup.

10. 10

    Add the cardamom powder to the syrup for flavor. Serve the rasgullas chilled or at room temperature.