1 litre milk to make chhena (khira)
lemon juice (lembu)
1 tsp all purpose flour (maida)
2 cups sugar (chini)
1 tsp cardamoms powder (gujurati gunda)
½ tsp Rose water (golapa jala)
Part I: Make Chenna – Heat milk over medium heat in a saucepan and bring to a boil for about 10 minutes. Stir in the lemon juice and stir well. Paneer (Chenna) should split, and turn off the flame when you see clear water. Let them cool down for 10-15 minutes. Then drain away all the fat, place paneer over a strainer on a muslin cloth. Wash paneer with fresh water and get rid of the smell of lemon. Then pinch the paneered muslin cloth and tie a knot to separate the paneer from all the water. Turn on for 4-5 hours or overnight.
Part II: Making Rasgolla and sugar syrup – Place the paneer in a tub, add the flour and fine cardamom powder (optional) and knead the paneer to make it soft and smooth.(Tips: the smoother the rasgollas are kneaded). Then make tiny balls of paneer, and hold them aside. (Tips: to make rasgolla pink that is typical of Orissa rasgolla, put a small piece of sugar caramel in the center of the paneer while making each ball. To make sugar carmel- Take 1 tsp of sugar and fry it on a heated pan for a few minutes first turning brown liquid then turning it into hard brown colored solid sugar, after cooling down, you can break it into small pieces with your hand).Mix 2 cups of water and 2 cups of sugar, cardamom powder, rose water in a pressure cooker, and place the paneer balls in the cold mixture for sugar syrup. Make sure you add enough water in the sugar to dip the balls. Then cook the balls in the pressure cooker over a low to medium heat for 30-45 mins. Your rasgollas are usually ready after 2 whistles over medium sun.
* Note: She really tastes like the popular Orissa Pahala Rasgollas. Contrary to popular belief, Rasagolla originated about 600 years ago at Puri in Odisha before traveling to Bengal’s neighboring state.