How to make it

  • For the rasgullas, add 2 cups of water in a pan on high fire and add milk powder to it and mix. Bring to a boil.
  • Turn off the fire once the liquid starts bubbling and add lemon juice (you can add 2-3 tbsps depending on how the mixture seperates - don't worry about adding more as this can be washed off later and won't sour the taste of the rasgullas).
  • Keep mixing till you see the solid seperating from the liquid.
  • Pour it into a muslin cloth and gather the muslin cloth and make a pouch. Run cold water over it to remove the taste of the lemon juice. Squeeze out all the liquid from it. (my mom used to hang the cloth from the kitchen sink and let it stay there to wring out the liquid)
  • Remove the white paneer from the cloth into a bowl and add sooji to it and mix well. (the more you mix, the softer the rasgullas - so mix away!)
  • Make small balls between the palms of your hand and set aside. (making big balls is not recommended as the rasgullas expand when put into the sugar mixture)
  • Next, for the sugar syrup, add water and sugar to a pan and heat till the sugar disolves into the water.
  • Add the rasgulla balls into the sugar syrup and keep the heat on medium flame.
  • After 10 minutes, turn the balls on the other side and continue heating for another 5 minutes.
  • Add cardamom and keep to cool.
  • Serve chilled.

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