Chena Rasgulla Recipe

Cooking Directions

• STEP 1.In a large pot, bring milk to a boil and add lemon juice to curdle it.
• STEP 2.Strain the curdled milk using a muslin cloth to separate the cheese (chena) from the whey.
• STEP 3.Knead the chena until it becomes smooth and free of lumps.
• STEP 4.Shape the chena into small balls and set aside.
• STEP 5.In a separate pot, prepare the sugar syrup by boiling water and sugar until it reaches a thick consistency.
• STEP 6.Gently drop the chena balls into the sugar syrup and cook for about 15 minutes.
• STEP 7.Remove the Chena Rasgullas from the syrup and let them cool before serving.

Cooking Tips

• Make sure to knead the chena well to achieve a smooth texture.
• Do not overcook the chena balls in the sugar syrup, as they may become hard.
• You can add a few drops of rose water or cardamom powder to the sugar syrup for added flavor.

Storage and Serving

• Chena Rasgulla is best served chilled.
• If you have any leftovers, store them in the refrigerator in an airtight container for up to 3 days.
• Before serving the leftovers, you can refresh the Chena Rasgullas by soaking them in warm sugar syrup for a few minutes.