making chenna Bring the milk to a boil, pour the yogurt or diluted lemon juice and mix. If using lemon juice dilute 2 tbsp juice with 2 tbsp water. Use only as needed.Let the milk curdle. Switch off the stove and leave it for 2 mins
If the milk doesn’t curdle in 2 to 3 mins, add some more yogurt while the milk is still boiling.Add ice cubes or chilled water to the curdled milk.
Leave it aside for 2 to 3 minutesFilter and collect the cheese in a cheese cloth or muslin cloth.Rinse the cheese under running water if you have used lemon juice or vinegar to curdle
Tie up the cloth and hang it for 45 mins and drain excess water. Chenna should not have any whey in it.
making rasgulla balls
Add sugar and water to a wide pan or pot, bring it to a boil.Knead the cheese well to make it a smooth dough
Take small portions of this and roll to tiny balls. They should be tiny and not bigTo the boiling sugar syrup, add cardamom powder and rose water.
Let the sugar syrup boil, add the balls one after the other gently.Cover the pot with a lid and cook for 10 mins on a medium high flame.
Gently stir every 3 minutes to ensure even cooking and puffing. They double in size when done.Allow rasgulla to rest and cool completely.
for orange flavour rasgulla add orange emulsion in sugar syrup....
Take beetel leaf..cut into half ...make cone shape...insert tooth pick....n assemble rasgulla in conepaan....
ur paan rasgulla is ready...