Step 1: Make Fresh Chhena

• Boil the milk and turn off the flame once it begins to rise.
• Add lemon juice gradually while stirring to curdle the milk.
• Once the whey separates, strain it through a muslin cloth.
• Rinse with cold water to remove sourness and hang for 30–40 minutes to remove excess water.

Step 2: Knead the Chhena

• Place the chhena on a clean surface and knead with the palm of your hand for 8–10 minutes.
• When it forms a smooth, non-sticky dough, divide it into small equal-sized balls and gently roll them into smooth spheres.

Step 3: Prepare Sugar Syrup

• In a large, wide vessel, boil sugar and water together. Add cardamom if using.
• Once it starts boiling, gently drop the chhena balls into the syrup.
• Cover and cook for 15–20 minutes on medium flame. The rasgullas will double in size.
• Do not open the lid during cooking. After cooking, let them rest in syrup for 30 minutes.

Step 4: Flavor & Serve

• Add rose water or kewra essence to the syrup for an aromatic finish (optional).
• Let the rasgullas cool completely and refrigerate for 1–2 hours before serving.
• Serve chilled with a bit of sugar syrup poured over.

🍽️ Serving Suggestions

• Serve chilled after meals
• Great for festivals, weddings, and celebrations
• Can be paired with rasmalai or gulab jamun in dessert platters

💡 Pro Tips

• Use fresh full-fat milk for best texture
• Knead thoroughly until the chhena is smooth
• Keep flame consistent while boiling in syrup
• Use a deep and wide vessel so rasgullas have enough space to expand

🧠 Nutritional Note

✅ Low in fat (when made with minimal sugar)

✅ High in protein and calcium

✅ Gluten-free, vegetarian sweet