Rasgulla

Instructions

1. This recipe will make 6 servings.
2. For making chenna, firstly heat milk in a pan and add lemon juice. Let it stand for 30 seconds to curdle.
3. Place a muslin cloth in a strainer, transfer chenna to strain whey. Fold and twirl the cloth to drain whey.
4. Wash chenna with water to remove lemon juice.
5. Then squeeze out extra water and transfer to a plate.
6. In a pressure cooker, add water, cardamom powder(optional), and jaggery for making a syrup. Mix and bring it to a boil.
7. While the syrup is heating, knead chenna with your palms to make a dough.
8. Divide dough into small balls and place them into the boiling jaggery syrup. Cover and steam for 5-6 minutes.
9. Turn off the flame and let it cool down. Transfer to a bowl and enjoy!