Rasgulla

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1. 1Step 1: Bring milk to a boil in a pot.
2. 2Step 2: If using non-homogenized milk (milk from milkman), then keep the pot aside. Wait for 5 mins.
3. 3Step 3: If using homogenized milk from packets or cartons then reduce the flame to low.
4. 4Step 4: Add 2 tbsp lemon juice & stir until the milk curdles.
5. 5Step 5: If it doesn't curdle, add more & stir.
6. 6Step 6: When you see the milk curdled completely, switch off the stove. Rest for 2 mins.
7. 7Step 7: Then pour cold water to the pot. This will stop the chena from cooking further & keeps it soft.
8. 8Step 8: Place a colander over a large bowl & line with a thin cloth. Drain the curdled milk.
9. 9Step 9: Rinse the chenna under running water to remove the acidic flavor.
10. 10Step 10: Tie the cloth. Squeeze it well to remove the excess whey as much as possible.
11. 11Step 11: Hang it for 1 to 1½ hours. Chenna should not have any excess whey. It must be crumbly.
12. 12Step 12: Add sugar, cardamoms & water to a wide pan or pot.
13. 13Step 13: Make sure you use a wide pot good enough to hold all the rasgullas.
14. 14Step 14: The balls will cook & almost double in size only if there is enough space in the pot.
15. 15Step 15: Stir to dissolve the sugar. Bring it to a boil.
16. 16Step 16: Knead the chenna well to make it a smooth dough for 3 to 5 mins. I do it just for 3 mins.
17. 17Step 17: Do not over knead to the extent that the chenna turns greasy or soggy.
18. 18Step 18: When you see the mixture turns uniformly smooth and no more grainy, then stop kneading.
19. 19Step 19: Take small portions of this and roll to tiny balls.
20. 20Step 20: They should be tiny and not big as they expand in size after boiling. I made about 16.
21. 21Step 21: Add rose water to the sugar syrup. (optional).
22. 22Step 22: Bring the sugar syrup to a rolling boil on a medium flame.
23. 23Step 23: Remove the cardamom pods. Then add the balls one after the other gently.
24. 24Step 24: Cover the pot immediately with a lid.
25. 25Step 25: The syrup must be boiling steadily at a constant heat.
26. 26Step 26: Cook on a medium flame for 9 to 10 mins. The syrup must be bubbling & boiling steadily through out this time. So adjust the heat as needed depending on the kind of pot & stove used.
27. 27Step 27: After 5 mins gently stir the sugar syrup once with a skewer without touching the rasgullas. Cover immediately.
28. 28Step 28: This ensures even cooking and puffing. During the cooking time if you feel the heat is too much reduce the heat slightly, but ensure it is still bubbling & boiling.
29. 29Step 29: After 10 mins, remove the pot immediately from the stove to prevent rasgulla from cooking further.
30. 30Step 30: Keep the lid closed always otherwise they will shrink or fall flat. Do not open at least for 20 mins.
31. 31Step 31: They double in size and also sink in syrup when cooked completely.
32. 32Step 32: Allow rasgulla to rest and cool completely. Serve them chilled. If desired garnish with saffron.
33. 33Step 33: Once the rasgullas have rested for a while, taste the sugar syrup and check for sweetness.
34. 34Step 34: If you prefer more sweeter rasgullas or syrup, then add ¼ cup sugar to a small pot.
35. 35Step 35: With the help of a ladle transfer about 3/4 cup sugar syrup to the pot and make a sugar syrup. Cool this and pour to the rasgulla pot or pan.