Cooking Instructions
- 1
Boil full cream milk in a pan. Add lemon juice or vinegar until the milk curdles. Now switch off the gas and rest the curdled milk for 2 mins. Pour a cup of cold water to the pan, it will help to keep chena soft.
- 2
Drain the curdled milk in a thin cloth. Rinse the chena under running water to remove the acidic flavour. Squeeze the water well as much as possible.
- 3
Knead the chena well to make a smooth dough. Now make small portions of this and roll to tiny balls (as they expand in size after boiling).
- 4
In a another pot add sugar and water and bring it boil to make the sugar syrup. Check the consistency of 1 string. Add cardamom pods/ powder.
- 5
Bring the sugar syrup in medium flame and add the balls one after other gently. Cover and cook for 10 mins. Now put off the gas but don't remove the lid till half an hour as removing lid can make balls shrink.
- 6
Allow the Rasgullas to rest and cool completely before serving.
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