1 tsp sooji/rava or all purpose flour or corn starch
1 to 2 tbsp rose water or kewra water or ½ tsp cardamom powder
Preparation
Heat the milk,when it start to boil, simmer the flame, add the lemon juice and stir properly.
Heat further until the whey water clearly separates. Put off the flame.
Add the Ice cubes and mix well. Updated : ice cubes are added to stop the curdling at that instant. It prevents the chenna to become hard and helps for soft texture.
Take a metal strainer, lined with a cheese cloth/muslin cloth. Pour the curdled milk in it.
Wash it well in the running water under the tap to remove the lemon smell and sourness.
Then squeeze the excess water gently and hang it for 30 minutes.
After 1/2 hour, take out the paneer in a bowl. It will be now more like a crumble look wise.
Now knead this for 7-10 minutes gently to make it like a soft and smooth dough.
Now make smooth equal sized small balls
Apparently take the sugar, elachi powder and water in a pressure cooker and boil it.
After the sugar gets dissolved completely, add the balls made carefully one by one.
Cover the pressure cooker and cook it till you get one whistle in medium flame. After a whistle, simmer more (low flame) and keep for another 5 minutes.
Put off the flame and let the pressure gets released by itself, then open the lid to see the rasgullas – by now it would have doubled in size.
If you think the sugar syrup is too thin and not sweet enough, boil again in low flame until you get desired thickness of the syrup.
Notes
Use lemon juice as mentioned and the milk should boil while you add the lemon juice.
The kneading part is very important,knead smooth and soft with patience.
