If the thought of making rasgullas at home seems daunting, don't let it hold you back any longer. I felt the same way until I finally gave it a try and discovered there was nothing to worry about. They are surprisingly easy and quick to prepare. Go ahead and give them a shot!
Ingredients
6 cups of milk
3 tablespoons of freshly squeezed lime juice
2 ½ cups of granulated sugar
6 cups of water
1 teaspoon of ground cardamom
Directions
Step 1
Heat the milk in a heavy-bottomed pan until it begins to foam. Add lime juice and stir immediately. The milk will curdle, separating into solid curds (chenna) and liquid whey. Pour the mixture into a colander lined with cheesecloth, then rinse the chenna under cold water to remove any lime juice. Let it drain completely to remove excess water.
Step 2
Gather the edges of the muslin cloth together, forming a bundle, and squeeze out as much water as you can. What remains is soft paneer. Transfer the paneer to a smooth surface, such as a rolling mat. Knead it thoroughly until it forms a smooth, pliable texture. Shape the paneer into a ball and divide it into 20 equal portions.
Step 3
Heat the water in a pressure cooker until it reaches a boil. Add the sugar to the boiling water and stir until it fully dissolves.
Step 4
Form each piece of paneer into a smooth ball by rolling it between your palms, ensuring there are no cracks. Carefully place the balls into the hot syrup. Close the lid of the pressure cooker and bring it to pressure. Once at pressure, lower the heat to medium-low and cook under pressure for 6 minutes.
Step 5
Carefully release the pressure from the cooker under running water and remove the lid. The rasgullas should float in the syrup and have expanded to about two or three times their original size. Transfer the rasgullas and syrup into a bowl. Gently mix in the cardamom. Refrigerate until fully chilled before serving cold.
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