Preparation Time: 30 minutes
Boil the Milk: Heat 1 liter of milk in a heavy-bottomed pan and bring it to a boil. Curdle the Milk: Once the milk is boiling, lower the heat and slowly add 2 tablespoons of lemon juice or vinegar, stirring gently until the milk separates into chhena (paneer) and whey.Strain the Paneer: Pour the mixture through a muslin cloth or fine sieve to strain the paneer. Rinse the paneer with cold water to remove the sourness. Drain and Knead: Squeeze out excess water, let the paneer drain for 20-30 minutes, then knead it for 5-7 minutes until smooth and soft. Shape the Balls: Divide the paneer into small, smooth balls (about the size of a marble), ensuring there are no cracks.
Boil the Sugar Syrup: In a large, wide pan, combine 1.5 cups of sugar with 5 cups of water. Optionally, add 2-3 crushed cardamom pods for flavor. Bring to a boil. Add Paneer Balls: Once the syrup is boiling, gently drop the paneer balls into the syrup. Ensure the pan is large enough for the rasgullas to expand. Cook the Rasgullas: Cover the pan and let the rasgullas cook on medium heat for 20-25 minutes. They will double in size during cooking.
Rest in Syrup: Once cooked, turn off the heat and let the rasgullas cool in the sugar syrup for at least 1-2 hours. Serve: Serve the rasgullas chilled, garnished with syrup. You can also refrigerate them for a few hours before serving.
