Ingredients:

  • 8 cups (2 Litres) Whole Milk (Full Fat)
  • 4 Tbsp (60 ml) Lemon Juice or White Vinegar
  • 4 Tbsp (60 ml) Cold Water (to dilute curdling agent)
  • 1 cup (240g) Ice Cubes
  • 2 cups (400g) Granulated White Sugar
  • 6 cups (1.4 Litres) Water (for syrup)
  • 1 tsp Fine Semolina (Sooji) or All-Purpose Flour (Optional binding agent)
  • 4-5 Green Cardamom Pods (lightly bruised)
  • 1 tsp Rose Water (Optional)

Instructions:

  1. Heat the Milk: Bring the 8 cups of whole milk to a rolling boil in a heavy pot over medium-high heat, stirring frequently to prevent scorching. Turn off the heat immediately.
  2. Prepare Curdling Agent: Mix the 4 Tbsp of lemon juice or vinegar with 4 Tbsp of cold water in a small bowl.
  3. Curdle the Milk: Wait 3–5 minutes after taking the milk off the heat. Slowly add the diluted curdling agent, stirring gently until the milk separates completely into greenish whey and white solids (chhena).
  4. Stop the Cook: Immediately pour 1 cup of ice cubes into the mixture to stop the cooking process, ensuring the chhena remains soft.
  5. Strain and Rinse: Line a sieve with a muslin or fine cheesecloth. Pour the chhena and whey mixture through the cloth. Gather the edges and rinse the chhena under cold running water for 2-3 minutes to remove all traces of acid.
  6. Drain Excess Water: Squeeze the cloth gently to remove excess water. Hang the chhena for 60–90 minutes, allowing moisture to drip out naturally. The goal is a crumbly, firm, but moist texture.
  7. Assess and Prepare Chhena: Transfer the drained chhena to a clean, flat working surface. Sprinkle the optional 1 tsp of semolina (or flour) over the chhena.
  8. Knead the Dough (The Crucial Step): Using the heel of your palm, begin kneading the chhena with pressure. Scrape, fold, and press repeatedly for 10–15 minutes until the chhena transforms from crumbly to a smooth, cohesive, and glossy dough mass.
  9. Form the Balls: Divide the dough into 15–18 equal portions. Roll each portion between your palms into a perfectly smooth sphere, ensuring they have absolutely no cracks.
  10. Prepare the Syrup: In the large cooking pot (or pressure cooker), combine the 2 cups of sugar, 6 cups of water, and the bruised cardamom pods. Bring the syrup to a rapid, rolling boil.
  11. Add the Rasgullas: Gently drop the Chhena balls one by one into the rapidly boiling syrup. Do not overcrowd the pan.
  12. Cook Rapidly (Open Pot Method): Cover the pot tightly and boil aggressively for 15–20 minutes. The balls should immediately start expanding and floating.
  13. Cook Rapidly (Pressure Cooker Method): If using a PC, place the lid on the cooker without the whistle. Cook on high for 5 minutes. Then, place the whistle on and cook for 1 whistle. Immediately turn off the heat and allow the pressure to release naturally for 15 minutes.
  14. Infuse and Chill: Remove the pot from the heat. Stir in the rose water (if using). Allow the Rasgullas to cool completely in the syrup, then transfer them to the refrigerator. Serve chilled for a minimum of 4 hours, or overnight.