Rasgulla — रसगुल्ला

Ingredients

• 1 liter cow's milk
• 1 medium lemon (juice extracted)
• 1 cup sugar
• 1 glass water
• 3-4 drops vanilla or rose essence

Steps & Instructions

1. Boil milk and let it sit for 5 minutes. Slowly add lemon juice while stirring until whey separates completely.
2. Drain through a muslin cloth, rinse the curd under cold water to remove lemon taste, tie the cloth, and hang for 30 minutes to drain excess water.
3. Knead the paneer/chenna on a plate until smooth and oil begins to release. Shape into small, crack-free balls.
4. Boil sugar and water in a pot until sugar dissolves, add essence, and turn off heat.
5. Drop cheese balls into the simmering syrup and boil on low heat for 15-20 minutes uncovered.

💡 Nutrition Value

• Fresh Calcium: Fresh paneer (chenna) is a concentrated source of calcium, phosphorus, and milk protein.
• Lighter Choice: Spongy rasgullas are boiled rather than deep-fried, making them easier on digestion.