Prep Time: 1 hour
Cooking Time: 10 min
Yields: 12 to 15
- Milk - 1 liter
- Lemon juice - 3tbsp
- Water - 3.5 cups
- Sugar - 1 cup
- Cardamom pods (just the peels) - 10 to 12
- Heat milk in a heavy bottomed vessel; as it starts to boil slowly add the lemon juice so that the milk curdles and the whey separates.
- The whey appears clear at the end of the process.
- Immediately add about 10-15 ice cubes and turn off flame; set aside for about 3 min.
- Strain the whey and add the chhena to a damp cheese cloth or muslin cloth.
- Gather all the four corners of the cloth, twist gently and rinse under cold water to remove the sourness of the lemon juice.
- Tie the ends and hang it at a comfortable height so that the whey drains completely; leave aside for half an hour.
- Remove the chhena onto a wide plate; knead it gently for around 10 min until soft showing no traces of moisture.
- Kneading is a very important step in the process as it imparts soft & spongy texture to the rasgullas.
- Meanwhile, prepare the sugar syrup by heating sugar & water in a large sized pressure cooker.
- Stir until all the sugar has dissolved completely; add the cardamom peels & bring to boil.
- In between, make small pebble sized balls out of the kneaded chhena & keep aside.
- Once the syrup starts to boil, gently drop in the chhena balls & close the pressure cooker with lid.
- Make sure that there are no cracks on the chhena balls.
- Steam cook for about 7 to 10 min; do not pressure cook using cooker weight.
- Switch off gas; give a standing time to the pressure cooker before opening the lid.
- Place cooker under running water or pour cold water over the cooker; open lid & transfer contents to a serving bowl.
- Rasgullas should be fairly spongy in texture; once you refrigerate, the sponginess reduces & the rasgullas become quite soft in texture.
- Serve rasgullas either chilled or at room temperature.
- I was in shortage of Rose water while preparing the recipe hence I added cardamom peels; adding rose water enhances the flavor of rasgullas comparatively.