½ cup curd / whisked yogurtyou can use lemon juice or vinegar too, but with yogurt they smell and taste perfect
1literice cold water or 1 cup of ice cubes
1½ cups sugar (you could increase by another half to quarter cupif you have a sweet tooth.
2¼ cups water or little moremake sure your uncook rasgullas got sufficient place to puff up
¼ tsp. cardamom powder
½ tsp. rose wateroptional
Few saffron standsoptional for garnishing
Instructions
Bring the milk to a boil, pour the yogurt and mix.
Let Switch off the stove and leave it for 2 mins. If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.
Add ice cubes or chilled water to the curdled milk. Leave it aside for 2 to 3 minutes
Filter and collect the cheese in a cheese cloth or muslin cloth.
-Rinse the cheese under running water if you have used lemon juice or vinegar to curdle.
Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
Add sugar and water to a wide pan or pot, bring it to a boil
Knead the cheese well to make it a smooth dough. Take small portions of this and roll to tiny balls. They should be tiny and not big
To the boiling sugar syrup, add cardamom powder and rose water.
Let the sugar syrup boil, add the balls one after the other gently.
Cover the pot with a lid and cook for 10 mins on a medium flame.
Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.
Notes
Cook it in a medium flame.check it in every 3 mins.Knead the cheese well as smooth as possible.