Today, I will show how to make Rasgullas! Famous and Authentic sweet of Kolkata. First, we need to make the fresh paneer. We need to take Buffalo’s and Cow’s milk, both in equal quantities. Combine the cow’s milk and buffalo’s milk in a
broad and deep pan and bring to boil. It is very important to stir in between. Always use broad vessel for making paneer. Once the milk starts boiling, switch of the flame and
wait for 1 minute, while stirring occasionally. It is very important to wait for 1 minute to get soft paneer. Now, i will add lemon juice gradually. Proportion of the lemon juice depends on the quality of the milk. Allow it to stand for ½ minute to curdle. It is completely
curdled, when the chenna and the whey (greenish water) separate out. Strain using a muslin cloth. Discard or store the whey. Place the muslin cloth with the chenna in a bowl of fresh
water and wash it 2 to 3 times.
Wash it again as shown in the video. Tie and hang for 30 minutes for the extra water to drain out. Put 5 cups of water in a steamer or a pressure cooker, add the sugar
and bring to a boil, while stirring occasionally so that the sugar dissolves completely. Mean while, squeeze the muslin cloth to drain any more water remaining. It is very important to knead the chenna very well using your palms for 3
to 4 minutes or till the chenna is smooth and free of lumps. Roll each portion into portion into small balls between your palms. Remember not to make the sugar syrup , we
just need the sugar to dissolve in water. Make sure to avoid any cracks in the rasgulla balls. Put the chenna balls into the sugar water and
cover and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the
steamer for 10 to 15 minutes. Do not touch.