Spongy Rasgulla

Bring the cow's milk to a rolling boil in a heavy-bottomed vessel. Once achieved, extinguish the heat and allow the milk to rest briefly for a few minutes.

Gently incorporate the lemon juice solution while stirring steadily until the milk separates into pristine white Chenna and pale green whey.

Immediately filter the curdled milk through a strainer lined with a high-quality muslin cloth.

Rinse the Chenna thoroughly under cold running water to neutralize the citrus acidity and halt the residual cooking process.

Secure the cloth and suspend it for 30 minutes to shed excess moisture. The Chenna must remain supple and moist, not desiccated.

30 min

Transfer to a flat plate. Using the heel of your palm, knead the Chenna with professional precision for 7-8 minutes until it achieves a non-sticky, velvet-smooth consistency.

7–8 min

Portion the dough into equal spheres and roll them between your palms until they are flawlessly smooth and devoid of any cracks.

In a wide, deep vessel, dissolve the sugar in water with cardamom and bring it to a vigorous, rolling boil.

Delicately introduce the Chenna spheres into the fiercely boiling syrup. Seal the vessel immediately with a tight-fitting lid.

Maintain a high flame and boil undisturbed for 15-18 minutes. The Rasgullas will expand significantly, doubling in volume.

15–18 min

Cease the heat and allow the Rasgullas to cool entirely within the syrup. Once at room temperature, stir in the rose water.