Rasgulla Recipe | How to make Rasgulla

Heat on low flame till it comes to a roaring boil.

Remove from the flame and let it cool for 5 minutes.

Add 1 glass of water to bring its temperature down a little bit.

Now, start adding the lemon juice, one tablespoon at a time.

Keep on mixing it in the milk gently in a circular motion.

Stop adding the lemon juice at the point where the chenna and water separate from each other clearly.

Keep a sieve on a pan and line it with a clean thin-material handkerchief, be it muslin or cotton.

Strain the chenna mixture and bring the handkerchief edges together and squeeze out all the water.

Wash the chenna with one more glass of water to remove any bitter taste due to the lemon juice.

Again squeeze out all water to get moisture-less chenna.

Take the chenna into a big plate and knead it for 5 minutes.

Use the palm more than the fingers to smoothen it and remove the lumps.

After 5 minutes, add maida and again knead it to a smooth, silky texture.

This will take about 5 to 7 minutes.

To check if the chenna is done, roll out a ball.

Smoothen it and see if any cracks are present.

If you find any, knead for a couple of minutes more.

Similarly, ready around 12 to 13 small size balls from the whole chenna.

Smoothen with the palms to get crack-less texture, else they will break while cooking in the sugar syrup.

To prepare the sugar syrup, take the sugar, elaichi pods and water in a wide-mouthed, thick bottom vessel.

Bring it to a roaring boil on full flame.

Gently slide the gullas one by one into it.

Cover with a lid and boil them for 5 minutes keeping the heat high.

Open the lid after 5 minutes and gently flip the gullas to cook the other side as well.

Put the lid back on and keep on cooking for 15 minutes.

Once or twice open the lid and gently flip them.

The gullas will keep on swelling and finally, they will increase to almost thrice the original size.

Remove the vessel from the flame and let it stand for 10 to 12 hours so that the gullas soak in the syrup.

Garnish with a few saffron strands (optional) at the end.

Serve chilled for best taste.

Store in an airtight container for up to 15 days.