Rasgulla

Instructions

1. Prepare the Chenna
   Bring the milk to a gentle boil in a heavy-bottomed pan. Reduce heat and add lemon juice or vinegar gradually while stirring until the milk curdles completely. The whey should separate as a clear greenish liquid. Turn off heat immediately.
2. Drain and Rinse the Chenna
   Line a colander with a muslin cloth or cheesecloth and pour the curdled milk into it. Rinse the chenna (curdled milk solids) under cold running water to remove the sourness from the lemon juice or vinegar. Gather the edges of the cloth and squeeze out excess water.
3. Knead the Chenna
   Hang the chenna in the cloth for about 15-20 minutes to drain excess moisture. Then transfer to a clean, flat surface. Add the flour and semolina to the chenna. Knead the mixture with your palms in a forward motion for 8-10 minutes until it becomes completely smooth, soft, and there are no cracks when you roll it.
4. Form the Rasgulla Balls
   Divide the kneaded chenna into equal portions and shape them into smooth, crack-free balls by rolling between your palms. Make sure they are completely smooth without any cracks, as cracks will cause the balls to break during cooking.
5. Prepare the Sugar Syrup
   In a wide, deep pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Add the crushed cardamom pods and saffron strands if using. Keep the syrup at a gentle boil.
6. Cook the Rasgulla
   Gently slide the chenna balls into the boiling sugar syrup one by one. Cover the pan with a lid and cook on medium heat for about 15 minutes. The rasgullas will expand to almost double their size. Do not stir during cooking to avoid breaking the balls.
7. Finish and Cool
   Once the rasgullas have doubled in size, add the rose water. Gently stir once and turn off the heat. Allow them to cool in the syrup for at least 30 minutes. The rasgullas will absorb the sugar syrup and become more flavorful as they cool.
8. Serve
   Serve the rasgullas chilled or at room temperature. Garnish with chopped pistachios before serving. You can store them in the refrigerator in an airtight container for up to a week.