Indian
Rasgulla
Fresh chhena is kneaded smooth, rolled, and boiled vigorously in light syrup until spongy and delicate.
8 servings · 45 minutes prep · 35 minutes cook
Ingredients
Chhena
- 8 cups whole milk
- 3 tbsp lemon juice mixed with 3 tbsp water, freshly squeezed; mixed with 3 tbsp water
- 1 tsp fine semolina
Syrup
- 2 cups sugar
- 7 cups water
- 1 tsp rose water, optional
Directions
Make and Shape the Chhena
- Bring the whole milk to a boil in a large pot, then turn off the heat.
- Stir in the fresh lemon juice gradually until soft curds separate and the whey turns clear. Stop adding acid as soon as the milk fully separates.
- Pour the curds through cheesecloth set in a fine-mesh sieve. Rinse under cool running water, then gather and hang for 30 minutes until the chhena is moist but not dripping.
- Knead the chhena with the fine semolina until smooth, cohesive, and slightly greasy, 8-10 minutes.
- Divide into 18 portions and roll each into a smooth crack-free ball.
Prepare the Syrup and Cook
- Bring the sugar and 6 1/2 cups of the water to a rolling boil in a wide large stockpot; keep the remaining 1/2 cup water hot and reserved.
- Add the chhena balls with room to expand, cover, and boil vigorously for 15 minutes.
- Add the reserved 1/2 cup hot water if the syrup thickens. Continue boiling until the rasgulla are puffed and spongy, 5-7 minutes.
Cool and Perfume
- Cool completely in the syrup, then stir in the rose water if using.
