Ingredients

• 1 litre full-fat milk
• 2 tbsp lemon juice or vinegar
• 2 cups cold water

• 1½ cups sugar
• 4 cups water
• 2 green cardamom pods (optional)

Instructions

1. Boil the Milk: Heat milk in a heavy-bottomed pan. Once it comes to a boil, lower the flame and add lemon juice gradually until the milk curdles.
2. Separate Chenna: Switch off the flame and add cold water to stop further cooking. Strain the curdled milk using a muslin cloth.
3. Rinse & Drain: Rinse the chenna under running water to remove sourness. Hang and drain excess water for 30 minutes.
4. Knead the Chenna: Transfer chenna to a plate and knead gently with your palm for 8–10 minutes until smooth and soft.
5. Shape Balls: Divide into small equal portions and roll smooth crack-free balls. Keep them covered.
6. Prepare Sugar Syrup: In a wide pan, boil sugar and water until fully dissolved. Add cardamom if using.
7. Cook Rasgullas: Gently add chenna balls to boiling syrup. Cover and cook on medium heat for 15 minutes.
8. Serve: Switch off heat and let rasgullas cool completely in syrup before serving chilled or at room temperature.

Why You’ll Love This Recipe

• Soft, spongy homemade texture
• Light and not overly sweet
• No preservatives or additives
• Authentic festive dessert
• Beginner-friendly method

Common Mistakes

• Over-kneading chenna
• Using low-fat milk
• Cooking in thick sugar syrup
• Making cracked balls

Variations

Rose Rasgulla: Add rose water to syrup.
Stuffed: Fill with chopped nuts.
Saffron: Add saffron strands to syrup.

Personal Note

Making rasgulla at home always feels special to me. Watching the chenna balls puff up in sugar syrup is incredibly satisfying. This recipe reminds me that patience and gentle handling make all the difference in Indian sweets.