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: Making Chenna – Heat milk in a pan over a medium heat and bring it to boil for about 10 minutes. Add lemon juice and stir it well. Paneer (Chenna) will separate out and when you see clear water, turn off the flame. Let it cool for 10-15 mins. Then drain off all the water, put paneer on a muslin cloth over a strainer. Wash paneer with fresh water to get rid off the lemon smell. Then squeeze the muslin cloth with paneer and tie a knot to remove all water from the paneer. Leave it aside for 4-5 hrs or overnight Part II: Making Rasgolla and sugar syrup – Put the paneer in a container, add flour and fine cardamoms powder (optional) and knead the paneer to make it soft and smooth.(Tips: the more you knead the more soft the rasgollas will be). Then make small paneer balls and keep it aside. (Tips: to make the rasgolla pink which is typical of Orissa rasgolla, put a small sugar caramel piece 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 couple of minutes which will first turn brown liquid then turn into hard brown coloured sugar solid, after cooling down, you can break it into tiny pieces with your hand). For sugar syrup, mix 2 cups of water and 2 cups of sugar, cardamom powder, rose water in a pressure cooker and put the paneer balls in the cold mix. Make sure that you add enough sugar water to dip the balls. Then cook the balls for 30-45 mins over a low to medium heat in the pressure cooker. Usually after 2 whistle over medium heat, your rasgollas are ready.
*Note: It really tastes like famous Pahala Rasgollas of Orissa. Contrary to what is popularly believed, Rasagolla originated at Puri in Odisha about 600 years back long before travelling to the neighbouring state of Bengal.