Homemade Rasgullas - Indian Sweet Delight

Rasgullas are popular Indian sweets made from fresh cottage cheese, also known as chenna, and dipped in a sweet syrup. This sweet delicacy is loved by everyone and is commonly served during festivals, celebrations, and special occasions. Make these soft and spongy rasgullas at home with this easy recipe.

Ingredients

• 4 cups full-fat milk
• 1 tablespoon lemon juice
• 1 ¼ cups sugar
• 4 cups water
• 4-5 green cardamom pods
• A few strands of saffron
• 1 teaspoon rose water

Directions

1. Boil the milk in a large pan and stir occasionally to prevent it from sticking to the bottom.
2. Once the milk comes to a boil, reduce the heat to low and add lemon juice gradually while stirring.
3. Continue stirring until the milk curdles completely and the whey is separated.
4. Turn off the heat and let it sit for a minute.
5. Strain the curdled milk using a muslin cloth or a fine strainer.
6. Gather the cloth from all sides and squeeze gently to remove excess water from the chenna.
7. Transfer the chenna to a plate and knead it well until it becomes smooth and pliable.
8. Divide the chenna into equal-sized small balls and roll them between your palms to make smooth balls.
9. In a separate large pan, add sugar and water. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves.
10. Once the sugar syrup comes to a boil, add the cardamom pods, saffron strands, and rose water. Let it simmer for a few minutes.
11. Gently drop the chenna balls into the simmering sugar syrup, one by one.
12. Cover the pan and cook on medium-low heat for 15 minutes, allowing the rasgullas to absorb the syrup.
13. Remove from heat and let it cool to room temperature.
14. Transfer the rasgullas along with the syrup to a serving bowl.
15. Refrigerate for at least 2 hours before serving to enhance the taste and texture.
16. Serve chilled and enjoy the delectable homemade rasgullas.

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