Preparation

How to make Chenna (Paneer):

• Pour milk into a heavy bottom pan and keep boiling on low to medium flame.
• Keep stirring in between so that froth doesn’t get formed on the top as well as to avoid any burning.
• When the milk comes to boil, add curd (lemon juice or vinegar) and stir.
• You will see entire milk curdling in 3-4 minutes.
• If the milk has not completely curdled, add some more curd (lemon juice or vinegar).
• As entire milk curdles, put off the flame. Add one litre icy cold water to this solution. This will help rinse chenna (Paneer) off any curd smell
• Transfer entire solution in a muslin cloth or a fine-lined strainer. Squeeze the excess water completely. To do so, you can also hang the muslin cloth for 20-30 minutes.
• After squeezing out all extra water, remove chenna (Paneer) from the muslin cloth.

How to make Rasgulla ball:

• Start kneading it with the heels of your palm. If you are a bit sceptical about breaking chenna (Paneer) balls while cooking, you can add 1 tbsp semolina/rawa/cornstarch while kneading.
• Take small portions of the dough and roll them into smooth balls of equal sizes.
• Meanwhile, Add sugar and water to a heavy pan, bring it to a boil.
• Add cardamom powder and rose water to the syrup and boil it. Add the rasgulla balls gently to the syrup. Cover the pan with a lid and let the chenna (Paneer) balls be cooked for about 10 minutes on low to medium flame.
• Gently stir the pan every 3-4 minutes for even cooking.

How to check the readiness of rasgulla ball:

• Once the rasgulla is ready, it will sink into the pan and size gets doubled. We can also press the rasgulla ball, consider it done if it bounces back to its normal shape.
• Allow it to cool in syrup while adding those saffron strands.
• Serve warm or refrigerated. Both ways, it will melt in your mouth.

Nutrition Chart