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Easy And Simple Way To Make Soft Spongy Rasgullas | The Cooking Amma


Rasgulla is a popular Indian dessert made from chenna (an Indian cottage cheese) and sugar syrup. Here's a detailed recipe for making rasgulla at home:

Ingredients
For Chenna:
2.5 liter whole milk
2 tablespoons lemon juice or vinegar
For Sugar Syrup:

2 cups sugar
4 cups water
2-3 cardamom pods (optional)
A few drops of rose water or kewra water (optional)
Instructions
Making Chenna:
Boil Milk: Pour the milk into a heavy-bottomed pan and bring it to a boil. Stir occasionally to prevent it from burning.

Curdle the Milk: Once the milk comes to a boil, reduce the heat to low and add the lemon juice or vinegar. Stir gently until the milk starts to curdle and the whey separates from the chenna.

Strain the Chenna: Line a colander with a muslin cloth or cheesecloth and pour the curdled milk into it. Rinse the chenna with cold water to remove the acidic taste of lemon juice or vinegar.

Drain Excess Water: Gather the edges of the cloth and squeeze out the excess water from the chenna. Hang the cloth with the chenna for about 30 minutes to drain any remaining whey.

Preparing the Dough:
Knead the Chenna: Transfer the drained chenna to a plate and knead it well with the heel of your hand until it becomes smooth and comes together like a dough. This should take about 7-10 minutes. The chenna should not be too dry or too wet.

Form Balls: Divide the chenna into small equal portions and roll them into smooth balls without any cracks. The balls should be smaller in size as they will expand while cooking.

Cooking the Rasgullas:
Prepare Sugar Syrup: In a large pot, combine the sugar and water. Add cardamom pods if using. Bring it to a boil, stirring until the sugar dissolves completely.

Cook the Balls: Gently add the chenna balls into the boiling sugar syrup. Cover the pot with a lid and let them cook on medium heat for about 15-20 minutes. The rasgullas will expand and float to the top.

Check for Doneness: To check if the rasgullas are cooked, take one out and gently press it. If it springs back to its original shape, it’s done.

Cool the Rasgullas: Remove the pot from heat and let the rasgullas cool in the sugar syrup. Add rose water or kewra water for extra flavor, if desired.

Serve: Serve the rasgullas chilled or at room temperature.

Tips:
Ensure the chenna is well-drained but still moist enough to bind together.
Knead the chenna thoroughly to get smooth, crack-free balls.
Cook the rasgullas in ample sugar syrup to allow them to expand properly.
Enjoy your homemade rasgullas!