For making chena (paneer) take 1&1/2 liter milk and bring it to a boil. When the boil comes the turn off the flame and pour 2 tsp of lemon juice.
We will see that water has been separated from the milk if not you can add more lemon juice.
Now take a strainer put a cheese cloth above it and strain the chena.
Strain cold water to the chena and wash the chena to remove sour smell of lemon.
Strain all excess water from chena and remove chena from the cheese cloth.
Now mash the chena and knead the chena using bottom of the Palm. Knead the chena for 5-7 mins.
Add 2tsp of corn flour /Maida and mix it well. After mixing knead for 3-4 mins again and a very soft chena will be prepared. There should be no cracks on the dough.
Now make balls of the chena. After steaming the balls double in the size so whatever size's balls you want make half sized balls. Also ensure that there are no cracks on the balls.
Now for making sugar syrup take 4 cups sugar and 6 cups water and turn on the flame and dissolve the sugar in the water.
If the sugar syrup looks little bit impure or dirty you can add 2 tsp of milk and when it's malai forms remove it.
If you want you can add any essence like rose essence, almond essence.
Now drop the balls of chena into the sugar syrup keeping the flame very high.
Keep the flame high and cook it for 10-15 mins. Check sugar syrup after every 5 mins. If it becomes very thick add little bit hot water and during adding water make sure that sugar syrup doesn't losses it temperature.
Now after 10-15 mins rasgullas becomes cooked. They rise double- triple in size
Transfer them into a big bowl and refrigerate them for 4-5 hours.
There are about 20 medium rasgulla because a made small balls. 10 large rasgullas will be prepared if we make medium size balls.
Juicy and spongy Rasgullas are ready......
