A year long graving to make rasgulla from scratch came true at last. I had made this in India but was reluctant to make it here so long.
6 cups milk (I used whole milk)
1-2 tbl spns lemon juice
1 cup sugar
2 and 1/2 cups water
1/4 tea spn cardamom powder
Heat milk in a heavy bottomed pan. When it is hot, add the lemon juice. Mix with a spoon and cook for a few minutes till the milk separates.
Sieve it through a clean cloth.
Tie the towel in a pouch and squeeze it to remove any extra water.
Hang the towel for about 30mins allowing all the water to fall down. Now the paneer/chenna is ready.
Take it on a plate and knead it very well to remove any chunks. This is very important to get good quality rasgullas. Now make small balls (of peda size), remember, when they are cooked, they increase in volume, so don’t make them too big. It is quite difficult to make these as they break very easily. So apply a bit of pressure to hold them together. Try to give them as smooth surface as possible.
In a big vessel, heat sugar and water. When the sugar is dissolved and syrup comes to boil, slowly add the balls. Remember they increase in size by 2-3 times. So make sure to use big enough vessel to hold them easily.
Now, bring down the heat to medium and close the lid (I made up this step. I didn’t want to cook them in cooker as mentioned in some of the links I saw, I felt by this way, I could take them off heat once they are cooked). Let it cook for about 25mins or until they are cooked. They are cooked when they have considerably increased in size. Take one rasgulla out and slightly apply pressure, if it comes back to original shape, it is cooked.
Add the cardamom powder and take off the heat. Serve them chilled.