A spongy delight that is sure to leave you smiling bright! The soft and sugary rasgullas are juicy and loved by all. Learn to make them easily at the comfort of your home.
For Chenna/Paneer
2 litres cow’s milk
2 tbsp lemon juice
Cold water
For Sugar water
1 cup Madhur Sugar
5 cups water
3 whole cardamoms
Boil 2 litres of cow’s milk.
Add 2 tbsp lemon juice and stir until the milk curdles.
Drain the curdled milk using a cloth.
Pour cold water over the curdled milk and squeeze out the excess water from it. Set this aside.
Boil water in a pot and add Madhur Sugar to it. Stir the mixture well.
Add 3 whole cardamom and let the water boil.
Mash the prepared chenna/paneer with your hands.
Prepare small ball sized rolls of the chenna.
Now drop the rolled balls into the boiling sugar water.
Cover the lid and let it boil for 10 minutes.
Remove the cooked Rasgullas from the sugar water and set aside.
Now garnish it with some pistachio slivers and serve the delicious Rasgullas!
sugar
