Chacko`S Rasgulla Recipe

Cooking Directions

• STEP 1.Boil milk in a large pot and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk using a muslin cloth and rinse it under cold water.
• STEP 3.Hang the cloth for 30 minutes to drain excess water and then knead the chenna until smooth.
• STEP 4.Shape the chenna into small balls and set aside.
• STEP 5.In a separate pot, prepare a sugar syrup by boiling water and sugar until it reaches a one-string consistency.
• STEP 6.Add saffron strands, rose water, and cardamom powder to the syrup for flavor.
• STEP 7.Gently drop the chenna balls into the syrup and cook for about 15 minutes, covered.
• STEP 8.Remove from heat and let the rasgullas cool in the syrup.
• STEP 9.Serve chilled and enjoy the aromatic Chacko's Rasgulla.

Cooking Tips

• Use good quality saffron, rose water, and cardamom powder for enhanced flavor.
• Knead the chenna well to ensure a smooth texture.
• Cook the rasgullas on low heat to prevent them from breaking.
• You can garnish the rasgullas with chopped nuts for added crunch.

Storage and Serving

• Chacko's Rasgulla can be stored in the refrigerator for up to 3-4 days.
• Serve them chilled as a dessert or offer them as a sweet gift during festive seasons.