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Recipe details are AI-generated from the video and may contain errors — for reference only.
Mix 1 cup water and 2 tbsp white vinegar in a glass cup.
Watch out
Measure the vinegar accurately, otherwise too much acid will make the chhena hard and rubbery.
Pour 1 litre of fresh milk into a pot and bring it to a boil.
local_fire_departmentHigh heat, until boilingWatch out
Stir the milk continuously while heating so it doesn't burn at the bottom of the pot, otherwise the burnt flavor will ruin the whole batch.
Turn off the heat, pour in the vinegar mixture, and stir until milk curdles completely separating whey from chhena.
local_fire_departmentTurn off heatWatch out
Turn off the heat before adding the vinegar mixture so the chhena doesn't become rubbery and hard, otherwise the rasgullas will lose their sponginess.
Handle hot pot and boiling liquid carefully with protective mitts to prevent severe scalds.
Line a sieve with a muslin cloth over a bowl and strain the curdled mixture to separate whey.
Watch out
Handle the hot pot carefully when pouring, otherwise boiling liquid might splash and cause burns.
Pour cold water over the chhena in the cloth to remove the taste of vinegar and to keep chhena soft.
Watch out
Rinse thoroughly with enough cold water, otherwise leftover vinegar will make the taste sour.
Hang the tied cloth somewhere to let drip for an hour.
Watch out
Do not squeeze the cloth too hard, otherwise you will squeeze out all the moisture and the chhena will become dry and crack.
Unwrap the drained chhena and knead it thoroughly with the palm of your hand until it gathers all together to make a soft & smooth dough with no lumps.
Watch out
Knead until it gathers all together to make a soft & smooth dough with no lumps, otherwise the balls will break apart when boiled.
In a deep pan, add 1 cup sugar, 5 cups water, 2 tbsp Kewra water, and 3-4 cracked cardamom pods, then bring it to a boil until a thin, fragrant syrup is ready.
local_fire_departmentMedium-high heat, until boilingWatch out
Use a deep pan so the syrup doesn't spill over when boiling and expanding.
Roll the dough into a log, cut it into 12 equal parts, and shape each piece into a smooth round ball of about 1 inch diameter with no lumps.
Watch out
Make smooth round balls of about 1 inch diameter with no cracks, otherwise the balls will break apart when boiled.
Handle boiling sugar syrup with extreme care as it causes severe burns upon contact.
Add the chhena balls into the boiling sugar syrup, cover with a lid, and cook on high heat for 5 minutes until they double in size.
local_fire_departmentHigh heat, 5 minutesWatch out
Keep the heat high and the lid on so trapped steam cooks the rasgullas evenly, otherwise they will deflate and become tough.
Cover again and cook on medium-high heat for another 5 minutes.
local_fire_departmentMedium-high heat, 5 minutesWatch out
Cover again for 5 minutes on medium-high heat to continue expanding the rasgullas evenly.
Now cook without lid for 7-8 minutes on medium heat until fully cooked.
local_fire_departmentMedium heat, 7-8 minutesWatch out
Now cook without lid for 7-8 minutes on medium heat, otherwise overcooking them without lid control can make them rubbery.
Turn off the heat, let it cool completely, and then refrigerate.
Watch out
Let it cool completely and then refrigerate, otherwise warm rasgullas might break or sour quickly.
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