Sweet Treats for My Sweetest Maa: Rose-Scented Rasgulla 🍳

Ingredients 🥄

For the Rasgulla:
1 litre full-cream milk (the fresher, the better!)
2 tablespoons lemon juice or vinegar (for curdling)
1 teaspoon semolina (sooji)
1/2 teaspoon cardamom powder
1 tablespoon rose water
For the Syrup:
2 cups sugar
4 cups water
1 teaspoon rose water
A few strands of saffron (kesar) (optional, for a touch of luxury)

Instructions 📋

Let's get started, lovely! First, we'll make the paneer (fresh cheese) for our rasgulla. Bring the milk to a rolling boil in a heavy-bottomed pan. Once boiling, reduce the heat to low and gently stir in the lemon juice or vinegar. The milk will start to curdle, separating into solids (paneer) and whey (the watery liquid).
Once the whey is clear and yellowish, turn off the heat. Line a colander with muslin cloth or a cheesecloth. Pour the curdled milk into the cloth, allowing the whey to drain completely. Rinse the paneer under cold water to remove any lingering lemon or vinegar taste. Gently squeeze the cloth to remove excess water. Don't over-squeeze, though – we want the paneer to be moist!
Now for the fun part! Transfer the paneer to a clean, dry surface. Knead it with the heel of your hand for about 5-7 minutes until it becomes smooth and pliable, almost like dough. This is crucial for soft, spongy rasgulla. Add the semolina, cardamom powder, and rose water, and knead for another minute or so to incorporate everything evenly.
Divide the paneer mixture into small, equal-sized portions. Roll each portion into a smooth, round ball. Make sure there are no cracks, as this can cause the rasgulla to break apart during cooking.
Next, we'll prepare the sugar syrup. In a large, wide-bottomed pan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Add the rose water and saffron strands (if using).
Gently drop the paneer balls into the boiling syrup. Cover the pan and let them cook for about 15-20 minutes, or until they double in size. Ensure the syrup is simmering gently and the rasgulla are not sticking to the bottom of the pan.
Once cooked, turn off the heat and let the rasgulla cool in the syrup for at least 2-3 hours, or even better, overnight. This allows them to soak up all the delicious syrup and become extra juicy.
Serve chilled or at room temperature. You can garnish with chopped pistachios or almonds for an extra touch of elegance. Enjoy sharing these sweet treats with Maa! 😊 🍳