For the Rasgullas you need
1
1-2 Tablespoons Lemon Juice/Vinegar / 3-4 Tbsp curd
Tip– I used citric acid dissolved in a bit of water instead. This is, in my opinion, the best way to curdle milk.
To Make Chenna
(Here is a stepwise guide to making paneer/chenna at home)
Bring the milk to boil, add 1-2 tbsp lemon juice gradually so that the milk mass and whey separate completely. Add 10-15 ice cubes. Rest for a minute.
If using curd, simply keep adding the curd till the milk splits. Strain and drain the chenna well and proceed to make
Strain in a colander lined with muslin/cheesecloth. Wash thoroughly with fresh water to remove the lemony sourness. Drain the water by squeezing. Knot the muslin cloth and hang it to get rid for any excess whey/liquid.
After about 10-15 minutes, remove. The chenna you get should be crumbly. If it is too wet, it has not drained well and will be impossible to knead. So, make sure chenna is crumbly and slightly dry and yet a little moist.
Rub the chenna with fingers and heels of the palm till the chenna gives out some fat/ ghee. It takes about 5- 7 minutes to get that consistency. By now the chenna should be like a dough ball that comes together easily, neither too hard nor too soft.
Take pinches off the dough and make small balls. Makes about 15 balls. Remember, they are going to double up on boiling so size them accordingly.
For the Sugar Syrup
For the Light Sugar Syrup to boil the rasgullas
1 cup Sugar
5 cups Water
1/2 tsp fine cardamom (ilaichi) powder
For adding to the Light sugar syrup after boiling the rasgullas
1/4 cup Sugar (I keep the sugar very low. Please increase the sugar to 1/2 or 3/4 cup here to get sweeter rasgullas)
1/2 cup Water
8-10 saffron strands (optional- I haven’t used here)
1-2 Tsp rosewater/gulabjal (optional- I haven’t used here)
While you make the paneer balls, bring to boil 5 cups of water with a cup of sugar (light sugar syrup). Add half a tsp fine cardamom powder. Just as the syrup comes to a rolling boil, add in the rasgulla balls. Boil covered for 12- 15 minutes on medium flame.
I make my rasgullas in two batches so that the rasgullas get enough space in the water to expand and also keep their round shape. If the syrup is less or there are too many gullas in the liquid, they will either become flat or lose their shape.
You may uncover to check every 5 min minutes.
To check if the rasgullas are cooked, drop one in plain drinking water. If it sinks, it is done. If it floats, boil for a couple of minutes and check again. Switch off the gas.
Transfer gently to a big bowl full of clean drinking water. There should be enough water for the paneer balls else they might lose their shape.dd one fourth cup sugar and half a cup of water to the same light sugar syrup in which the rasgullas were boiled and give it a boil so that the sugar melts. Add in the saffron strands (if using) when the syrup becomes warm, do not add while it is hot.Let the sugar syrup cool to room temperature ( takes about 30 minutes)
Remove the rasgullas from the plain water, squeeze gently and drop into the sugar syrup.
Chill for three hours. You may top with some finely slivered pistachios and almonds.
Recipe courtesy: https://cafegarima.wordpress. com/2014/06/15/rasgulla/