Ingredients:
- 1 litre milk (full cream is best)
- 2 tablespoons of vinegar (diluted with a bit of water)
- 1 cup sugar
- 4 cups water
- 2-3 cardamom pods (crushed, optional)
- A few saffron strands
Instructions:
- Boil Milk: In a large pan, heat the milk over medium heat until it starts to boil. Stir occasionally to prevent it from burning.
- Curdle Milk: Once the milk boils, add the vinegar gradually while stirring. The milk will start to curdle. If it doesn’t, add a bit more lemon juice or vinegar.
- Drain Curd: Pour the curdled milk through a sieve lined with cheesecloth or a clean kitchen towel. Rinse the curds with cold water to remove the acidic taste. Let it drain for 10-15 minutes.
- Knead Chenna: Transfer the curds (chenna) to a plate and knead it with your hands for about 5-7 minutes until it becomes smooth. This step is crucial for soft rasgullas.
- Shape Rasgullas: Divide the chenna into small, smooth balls (about 1 inch in diameter). Make sure there are no cracks on the surface.
- Make Sugar Syrup: In a large pot, combine the sugar and water. Bring to a boil and stir until the sugar is completely dissolved. Add cardamom pods and saffron if using.
- Cook Rasgullas: Gently drop the chenna balls into the boiling syrup. Cook them on medium heat for about 20-25 minutes. The rasgullas will expand and become spongy. Stir occasionally to ensure they cook evenly.
- Cool and Serve: Once cooked, let the rasgullas cool in the syrup. They will absorb the syrup and become more flavorful.
- Garnish with Saffron.
- Serve chilled or at room temperature.
Enjoy your homemade Rasgullas! They are perfect for any special occasion or just as a sweet treat.
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