Rasgulla (रसगुल्ला) — Indian Soft Cottage Cheese Balls in Sugar Syrup

• 2000 mlwhole milk (use fresh, not UHT, for best curd)
• 45 mllemon juice (about 3 tbsp; mixed with equal water)
• 45 mlwater (to dilute lemon juice)
• 400 ggranulated sugar (light syrup for spongy texture)
• 4 podcardamom pods (lightly crushed)
• 5 mlrose water (1 tsp)
• 0.1 gsaffron threads (optional; soak in 10 ml warm water if using)

Instructions

1. 1

   Bring the milk to a full boil in a heavy pot, stirring and scraping the bottom so it doesn’t scorch. Turn the heat to low and rest the milk for 60 seconds so the curds form tenderly instead of turning grainy.

2. 2

   Add the diluted lemon juice slowly while stirring in one direction, then pause and watch for clear greenish whey. If the whey is still milky after 60–90 seconds, add 5 ml more lemon juice and stir briefly until the curds separate cleanly.

3. 3

   Line a colander with a clean cheesecloth and pour in the curds and whey. Rinse the chhena under 500 ml cool water to wash off lemony acidity, then gather the cloth and hang it for 20 minutes to drain until the chhena feels moist but not wet.

4. 4

   Transfer the drained chhena to a wide plate and knead with the heel of your palm for 8 minutes until it becomes smooth, cohesive, and slightly glossy. If it crumbles, sprinkle 10 ml water and continue kneading; if it feels greasy, it was over-drained and needs gentler kneading.

5. 5

   Divide the chhena into 12 equal portions (about 25–28 g each) and roll each into a crack-free ball between your palms. Keep the shaped balls covered with a damp cloth so the surface doesn’t dry and split during cooking.

6. 6

   In a wide pot, bring 1500 ml water and 400 g sugar to a rolling boil, stirring until the sugar dissolves completely. Add the crushed cardamom pods and boil for 3 minutes so the syrup is fragrant but still light.

7. 7

   Gently slide in the chhena balls, then cover the pot and maintain a strong, steady boil for 15 minutes. Every 5 minutes, add 100 ml hot water to keep the syrup thin and the boil vigorous, which helps the rasgullas expand evenly.

8. 8

   Turn off the heat and let the rasgullas rest in the hot syrup for 10 minutes so the centers finish cooking. Stir in the rose water and the optional saffron infusion, then cool to room temperature before chilling for at least 4 hours for the best spongy bite.