First up: Boil the milk & turn off the flame once done, wait for about 2 mins time
Keep the Vinegar/Lemon Juice & Water mixture ready as well, to curdle the boiled milk now
Add this mixture gradually in 3-4 intervals & keep on stirring continuously at the same time but very gently
Once the milk curdles & the Chhena & the whey separates, don’t add in the remaining citrine mixture & strain the Chhena with the help of a cheesecloth/muslin cloth & squeeze out the remaining water as much is possible
Ensure not to squeeze out all the water content/moisture from it, keep it in the hanging position for about 2-3 hrs time (max.)
Once the Chhena is set: In a big Plate/Dish- pour it in with the maida (for the binding) & with the rear side of the palm mash it continuously until forms a smooth texture & dough (it’ll leave the plate/parat, on its own, once & if the massaging is perfectly done)
Now, out of the entire dough: Which should yield about 14-15 equal pieces of Roshogollas (that’s what it’s yielded me, for a slightly bigger size- it’the yield about 12 pieces)
Now, in a big & deep saucepan: Add in the sugar & water & the green cardamoms- as aforementioned & allow it to come to a full boil (flame should be at its high at this point): The Sugar Syrup should be thin absolutely
Once, it starts boiling high- Drop down the Roshogolla-dough balls into it, one by one very gently & carefully
At this point & until the next 8 mins time- the heat should be high, while the rasgullas get cooked with the lid on (don’t open the lid ever, at this stage)
After, this- open the lid...flame should still be at its highest...allow it to be cooked for another 3-4 mins time (without the lid on)
Now, put the flame on the medium-low & putting back the lid, let it cook for the next 15-16 mins time- in between 2-3 times the roshogollas to be flipped over very gently & cautiously & again, allow it to cook
Once the set time period is over: Turn off the flame & allow it to be cooled down by putting on its lid, on the oven top itself
Then, transfer it to a separate bowl (else, if not transferred- the roshogollas will shrink in their sizes, without the uniform distribution of the thin sugar syrup- within which, it need be immersed completely)
Serve the Soft & Spongy & Juicy Roshogollas in its Kolkata style: By serving onto an earthen pot/platter & ENJOY THE VERY BLISS !
