Here's how you can make a popular Indian sweet Rasgulla at home

 Rasgulla is a popular Indian sweet made from chenna (paneer or Indian cottage cheese) and sugar syrup. It's a delicacy that is enjoyed across India. Here's how you can make Rasgulla at home

Ingredients

For the Rasgulla

- 1 liter full-fat milk

- 2 tablespoons lemon juice or white vinegar

- 1 cup sugar

- 4 cups water

- A few saffron strands (optional)

- 2-3 cardamom pods, crushed (optional)

Rose water (optional)

- A pinch of baking soda (optional)

Instructions

1. Make the Chenna (Paneer)

1. Heat the milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent burning.

2. Once the milk comes to a boil, reduce the heat to low. Add lemon juice or vinegar gradually while stirring the milk gently.

3. The milk will curdle, and the whey (yellowish liquid) will separate from the curdled milk solids (chenna).

4. Turn off the heat and let it sit for a few minutes.

5. Place a cheesecloth or muslin cloth over a large strainer or colander. Pour the curdled milk into the cloth to strain out the whey.

6. Rinse the chenna under cold water to remove any traces of lemon juice or vinegar. Squeeze out excess water from the chenna by twisting the cloth gently.

2. Prepare the Rasgulla Dough

1. Knead the chenna on a clean surface using the heel of your hand until it becomes smooth and soft. This should take about 8-10 minutes.

2. Divide the chenna into small equal-sized balls and roll them between your palms to make smooth, crack-free balls. Make sure there are no cracks on the surface of the balls.

3. Make the Sugar Syrup

1. In a wide and deep pan, add sugar and water. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves completely.

2. Add saffron strands, crushed cardamom pods, and a few drops of rose water (if using) for flavor.

3. Reduce the heat to low and gently drop the chenna balls into the sugar syrup.

4. Cook the Rasgullas

1. Cover the pan and let the Rasgullas cook on low heat for about 15-20 minutes. The Rasgullas will puff up and increase in size while cooking.

2. If using, add a pinch of baking soda after 10 minutes of cooking. This helps in making the Rasgullas light and spongy.

3. Occasionally, gently stir the Rasgullas in the syrup to ensure even cooking.

5. Cool and Serve

1. Once the Rasgullas are cooked, turn off the heat and let them cool down in the sugar syrup.

2. Once cooled, transfer the Rasgullas along with the syrup into a serving bowl.

3. Chill the Rasgullas in the refrigerator for a few hours before serving.

Your homemade Rasgullas are ready to be enjoyed! Serve them chilled as a delightful dessert.

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