- Take 2 litre of whole milk in a pan and bring it to a low boil on a low to medium heat.
- NOTE: we used cow’s milk, which does not have much fat. If you use buffalo milk, it has too much of fat and makes for a thick layer of malai/cream floating on top. You have to remove the thick layer of malai before you proceed with the making of chenna.
- When the milk comes to a boil, then reduce the heat to its lowest. Add curd little by little. Start with just 1 scoop of curd and stir well. If the milk has not curdled completely, then add more. Keep the curd handy so you can add it as needed.
- As soon as the milk curdles, switch off the stove. The milk should curdle completely and you should see a green watery whey.
- Now pour the curdled milk in muslin lined strainer or bowl. (TIP: The whey is very nutritious, so don’t discard it! Add it to your chapati dough or in dals or curries or make soups out of it)
- Now squeeze the muslin with your hands very well so that excess water is drained from the chenna. Any excess moisture in the chenna will cause the rasgulla to break when cooking.
- Place a heavy weight on the chenna for 7 to 8 minutes, or hang it for about 30 minutes.
- After the chenna is thoroughly drained, remove the muslin cloth. Itshould not have too much moisture nor be too dry.
- With the heels of your palms, mash the chenna and knead. Keep on collecting the chenna from the sides and continue to mash and knead.
- This kneading process is very important and also decides the texture of chenna. When you feel your palms becoming a bit greasy, it is time to stop. Just a bit of greasiness is required. Avoid kneading to an extent where the whole chenna becomes greasy.
- We kneaded for about 20 minutes. Depending on the quality of chenna and the pressure you apply while kneading, you can take more or less time.
- Knead to a smooth ball of chenna which should be able to come together without breaking or falling apart.
- Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
- Prepare all small balls. There will be some fine cracks on the chenna balls. Don’t worry! This is normal.
- Cover all the chenna balls with a moist muslin or kitchen towel and keep aside.
- Add 10 cups of water. Be sure to use a large pot or pan so that there is enough space for the rasgulla to cook and increase in size.
- I used organic raw brown sugar, hence the golden tones to it. White sugar will also work just fine.
- Heat the sugar solution on the stovetop over medium heat, stirring so the sugar dissolves. You don’t need to boil the solution.
- Add 1 tablespoon of lemon juice and stir. Adding it helps in removing impurities. If there are no impurities, then you don’t need to add lemon juice and may directly proceed.
- Once the sugar solution becomes hot, the impurities begin to float on the top. You can either remove them with a spoon or a strainer.
- Gently slide the rasgulla balls into the sugar solution.
- Once all the rasgulla have been added to the sugar solution, gently shake the vessel.
- Cover immediately with a lid and let them cook. Keep the heat to a medium flame.
- In total, the rasgulla balls are cooked for about 10 - 15 minutes. After 15 minutes, they had increased in size.
- You have to check the doneness while the rasgulla are simmering. Once the rasgulla are cooked through, switch off the heat and keep the vessel down.
- You can serve the rasgulla now or refrigerate them and serve them cold. Keep them covered in an air-tight container. Rasgulla keeps well for about a week in the refrigerator. Do not keep them at room temperature.
- If you like, garnish with some slivered nuts like almonds or pistachios.
- Spongy rasagulla is ready to be gobbled up!
