How to make it
9 steps. Take it one step at a time.
Boil the milk in a large heavy-bottomed pan
Boil the milk in a large heavy-bottomed pan. Once it reaches a boil, turn off the heat and wait for 1 minute.
Gradually add the diluted lemon juice
Gradually add the diluted lemon juice to the milk while stirring gently. Once the milk curdles completely and the greenish whey separates, stop adding the acid.
Strain the curdled milk through a muslin or cheesecloth
Strain the curdled milk through a muslin or cheesecloth. Rinse the chhena under cold running water to remove the lemony taste.
Squeeze out the excess water and hang the cloth
Squeeze out the excess water and hang the cloth for about 30-45 minutes until the chhena is moist but not dripping.
45 minTransfer the chhena
Transfer the chhena to a plate, add semolina, and knead with the heel of your palm for 5-8 minutes until the texture is smooth and slightly greasy.
8 minDivide the dough
Divide the dough into small equal parts and roll them into smooth, crack-free balls.
Combine sugar, water, and cardamom
In a wide pressure cooker or a large deep pot, combine sugar, water, and cardamom. Bring to a boil at 100°C (212°F).
Gently drop the balls
Gently drop the balls into the boiling syrup. Cover with a lid and cook on medium-high heat for 12-15 minutes. The balls will double in size.
15 minTurn off the heat and let them cool completely
Turn off the heat and let them cool completely in the syrup before serving. They are best served chilled.
A little kitchen wisdom
Ensure the chhena (cheese) is kneaded until completely smooth to avoid cracks in the balls. Do not open the lid while boiling the rasgullas as the temperature drop can cause them to shrink.
