Step 1

Bring milk to a boil in a pot.

Step 2

If using non-homogenized milk (milk from milkman), then keep the pot aside. Wait for 5 mins.

Step 3

If using homogenized milk from packets or cartons then reduce the flame to low.

Step 4

Add 2 tbsp lemon juice & stir until the milk curdles.

Step 5

If it doesn't curdle, add more & stir.

Step 6

When you see the milk curdled completely, Switch off the stove. Rest for 2 mins.

Step 7

Then pour cold water to the pot. This will stop the chena from cooking further & keeps it soft.

Step 8

Place a colander over a large bowl & line with a thin cloth. Drain the curdled milk.

Step 9

Rinse the chenna under running water to remove the acidic flavor.

Step 10

Tie the cloth. Squeeze it well to remove the excess whey as much as possible.

Step 11

Hang it for 1 to 1½ hours. Chenna should not have any excess whey. It must be crumbly.

Step 12

Add sugar, cardamoms & water to a wide pan or pot.

Step 13

Make sure you use a wide pot good enough to hold all the rasgullas.

Step 14

The balls will cook & almost double in size only if there is enough space in the pot.

Step 15

Stir to dissolve the sugar. Bring it to a boil.

Step 16

Knead the chenna well to make it a smooth dough for 3 to 5 mins. I do it just for 3 mins.

Step 17

Do not over knead to the extent that the chenna turns greasy or soggy.

Step 18

When you see the mixture turns uniformly smooth and no more grainy, then stop kneading.

Step 19

Take small portions of this and roll to tiny balls.

Step 20

They should be tiny and not big as they expand in size after boiling. I made about 16.

Step 21

Add rose water to the sugar syrup. (optional).

Step 22

Bring the sugar syrup to a rolling boil on a medium flame.

Step 23

Remove the cardamom pods. Then add the balls one after the other gently.

Step 24

Cover the pot immediately with a lid.

Step 25

The syrup must be boiling steadily at a constant heat.

Step 26

Cook on a medium flame for 9 to 10 mins . The syrup must be bubbling & boiling steadily through out this time.  So adjust the heat as needed depending on the kind of pot & stove used.

Step 27

After 5 mins gently stir the sugar syrup once with a skewer without touching the rasgullas. Cover immediately.

Step 28

This ensures even cooking and puffing. During the cooking time if you feel the heat is too much reduce the heat slightly, but ensure it is still bubbling & boiling.

Step 29

After 10 mins, remove the pot immediately from the stove to prevent rasgulla  from cooking further.

Step 30

Keep the lid closed always otherwise they will shrink or fall flat. Do not open at least for 20 mins.

Step 31

They double in size and also sink in syrup when cooked completely.

Step 32

Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with saffron.

Step 33

Once the rasgullas have rested for a while, taste the sugar syrup and check for sweetness.

Step 34

If you prefer more sweeter rasgullas or syrup, then add ¼ cup sugar to a small pot.

Step 35

With the help of a ladle transfer about 3/4 cup sugar syrup to the pot and make a sugar syrup. Cool this and pour to the rasgulla pot or pan.