Back to 16 servings Chenna 2 liter whole milk, full cream, not skimmed 2 tablespoon lemon juice, or white vinegar diluted with an equal amount of water; add a little more if the milk has not curdled Sugar syrup 1.5 cup white granulated sugar, refined white sugar keeps the syrup clear 4 cup water 3 green cardamom pods, whole, lightly crushed 0.5 teaspoon rose water, optional Garnish saffron strands, optional, for garnish
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1 Step 1: Bring the milk to a rolling boil in a heavy-bottomed pot, stirring so it does not scorch or form a skin. Turn the heat to low or off.2 Step 2: Stir in the lemon juice or diluted vinegar gently until the milk curdles completely and the whey turns greenish-yellow. Add a little more acid if needed, then rest 2 minutes.3 Step 3: Pour in a cup or two of cold water to stop the curds cooking further. Drain through a cloth-lined colander and rinse well under running water to remove the sour taste.4 Step 4: Gather the cloth, squeeze out the excess whey, and hang or rest the chenna for 1 to 1.5 hours until it is still slightly moist but crumbly, not wet or dry.5 Step 5: Knead the chenna with the heel of your palm for 3 to 5 minutes until smooth and uniform, without overkneading into a greasy dough.6 Step 6: Divide into 16 to 18 small balls and roll each between your palms into a smooth, crack-free ball. Keep them small, since they swell, and cover them so they do not dry out.7 Step 7: Dissolve the sugar in the water in a wide, deep pot with the cardamom pods, then bring to a rolling boil. Remove the cardamom and stir in rose water if using.8 Step 8: Reduce heat to medium so the syrup keeps bubbling steadily. Drop in the balls gently, one at a time, leaving room between them, then cover immediately.9 Step 9: Cook for 9 to 10 minutes, gently stirring once with a skewer after 5 minutes without touching the balls. Lower the heat if the syrup boils too hard.10 Step 10: Turn off the stove and keep the lid closed. The rasgullas will swell, then shrink and sink. Do not open the lid for at least 20 minutes.11 Step 11: Let them cool, then transfer to a bowl with the syrup. Refrigerate for at least 1 to 2 hours and serve chilled or at room temperature, garnished with saffron if desired.getsaucepan.com/r/99717bcd-9995-5247-b9d2-0351d9ac8998
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