Ingredients:
For the Rasgullas:
- 1 liter full-fat milk
- 2 tablespoons lemon juice or vinegar (for curdling milk)
- 4 cups water
- 1 cup sugar
- 1 teaspoon cardamom powder (optional)
For the Milk Syrup:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- ½ teaspoon cardamom powder
- 1 tablespoon chopped pistachios (optional)
- 1 tablespoon chopped almonds (optional)
- A few strands of saffron (optional)
Preparation:
Step 1: Preparing the Chhena (Indian Cottage Cheese)
- Boil the Milk: Pour 1 liter of full-fat milk into a heavy-bottomed pan. Bring it to a gentle boil while stirring occasionally to prevent the milk from burning.
- Curdling the Milk: Once the milk boils, add the lemon juice or vinegar gradually while stirring gently. The milk will start to curdle, separating into curds (chhena) and whey (the liquid). You can add more lemon juice or vinegar if the milk doesn’t curdle completely.
- Drain the Whey: After the milk curdles completely, turn off the heat. Strain the curds through a clean muslin cloth or cheesecloth. This helps separate the whey from the chhena.
- Rinse the Chhena: Once the chhena is separated, rinse it under cold water to remove the sourness from the lemon or vinegar.
- Tie and Hang the Chhena: Gather the edges of the muslin cloth and tie it to form a pouch. Hang this pouch for about 30-45 minutes to allow the excess water to drain out. The chhena should be moist but not overly wet.
Step 2: Making the Rasgullas
- Knead the Chhena: Once the excess water is drained, transfer the chhena to a clean surface. Knead the chhena with your palms for about 8-10 minutes. The texture should be smooth and soft. The dough should come together without any cracks.
- Shape the Rasgullas: Divide the kneaded dough into small equal portions and roll them into smooth balls. Ensure there are no cracks in the balls to avoid breakage during cooking.
- Prepare Sugar Syrup: In a wide pan, add 4 cups of water and 1 cup of sugar. Bring it to a boil while stirring to dissolve the sugar completely.
- Cook the Rasgullas: Once the syrup comes to a rolling boil, drop the rasgullas into the syrup carefully. Cover the pan and cook on medium heat for about 15-20 minutes. The rasgullas will double in size as they cook, so ensure there’s enough space in the syrup for expansion.
- Remove and Drain: After they are cooked, let the rasgullas simmer for another 5 minutes in the syrup. Turn off the heat and let them cool in the syrup. This step allows the rasgullas to absorb the sweetness from the syrup.
Step 3: Preparing the Milk Syrup
- Boil the Milk: In a separate large pan, add 1 liter of full-fat milk. Bring it to a boil, stirring occasionally to avoid it sticking to the bottom.
- Thicken the Milk: Once the milk comes to a boil, reduce the heat to medium and let it simmer. Keep stirring to prevent the milk from burning. Allow it to reduce and thicken to about half of its original quantity.
- Add Sugar and Flavorings: Once the milk is reduced, add sugar to taste (about ½ cup). Stir until the sugar dissolves completely.
- Infuse the Flavors: Add cardamom powder, chopped pistachios, almonds, and saffron strands. Mix everything well and let the milk simmer for another 5 minutes.
- Cool the Milk Syrup: Turn off the heat once the milk has thickened slightly. Let the milk cool down to room temperature.
Step 4: Assembling the Rasmali
- Soak the Rasgullas in Milk Syrup: Once the milk syrup is cool, gently squeeze the cooked rasgullas to remove any excess sugar syrup. Then, add the rasgullas to the milk syrup. Allow them to soak in the milk syrup for at least an hour so they absorb the rich flavor of the milk.
- Refrigerate for Chilled Rasmali: For best results, refrigerate the rasmali for 4-6 hours or overnight to allow the flavors to meld and the rasgullas to soak up the milk.
- Serve: Serve the rasmali chilled in individual bowls, garnished with extra chopped nuts or saffron strands for added color and flavor.