Ingredients:

  • 1 gallon Whole Milk (Full-Fat, not UHT)
  • 4 Tbsp Lemon Juice or White Vinegar
  • 1/2 cup Cold Water
  • 1 tsp Plain (All-Purpose) Flour or Semolina (Binder)
  • 2 cups Granulated White Sugar
  • 6 cups Water (for syrup)
  • 4-6 Cardamom Pods, lightly crushed
  • 1 tsp Rose Water (or Kewra Water)

Instructions:

  1. Heat the Milk: Bring the gallon of full-fat milk to a rolling boil in a heavy-bottomed pan, stirring frequently to prevent scorching.
  2. Prepare Curdling Agent: Mix the lemon juice or vinegar with the cold water.
  3. Curdle the Milk: Remove the boiling milk from the heat. Wait 2 minutes (this is critical to prevent hard chenna). Gradually pour in the acid mixture, stirring gently until the milk separates into solid greenish whey and soft white curds (chenna).
  4. Strain and Wash: Immediately pour the curds into a colander lined with a large piece of muslin cloth. Rinse the chenna under cold running water for 2-3 minutes to thoroughly remove all traces of acidity.
  5. Squeeze and Rest: Gather the edges of the cloth and gently squeeze out the excess water. Tie the cloth and hang it for 30–45 minutes to allow the residual moisture to drip away. The chenna should be moist but not wet or crumbly.
  6. Knead the Chenna: Place the prepared chenna onto a clean work surface. Add the optional flour/semolina binder.
  7. Achieve Smoothness: Knead the mixture using the heel of your palm for 10-12 minutes until it becomes completely smooth, shiny, and lump-free, resembling a soft, pliable dough.
  8. Shape the Balls: Divide the chenna into 18 equal portions. Gently roll each portion between your palms into a perfectly smooth ball, ensuring there are absolutely no cracks on the surface.
  9. Prepare the Syrup Base: In a very large pot, combine the 2 cups of sugar, 6 cups of water, and crushed cardamom pods. Bring the mixture to a rapid, rolling boil over high heat. The sugar must be completely dissolved.
  10. Cook the Rasgullas: Gently drop the chenna balls into the rapidly boiling syrup one by one. Do not overcrowd the pot.
  11. Simmer and Expand: Cover the pot tightly. Maintain a high boil for 15 minutes without lifting the lid. The balls will significantly expand (nearly double in size).
  12. Finish Cooking: Reduce the heat to medium-low and simmer gently for an additional 15–20 minutes, ensuring the Rasgullas remain submerged.
  13. Flavour and Cool: Remove the pot from the heat. Gently stir in the rose water. Allow the Rasgullas to cool completely in the syrup to room temperature, then transfer them (still in the syrup) to the refrigerator.
  14. Rest and Serve: Chill the Rasgullas for a minimum of 4 hours, or ideally overnight. Serve cold, garnished with pistachios if desired.