Instructions
- Boil milk in a thick deep vessel. As soon as the milk comes to boil, add one lemon’s juice to split the milk. You can use two lemons also depending on the speed of the milk splitting.
- Once the chenna is separated from the water take it out and strain it into a muslin cloth and tie it for 10-15 mins so that the excess water gets drained out.
- After 15min open the cloth and take out the chenna/paneer in a flat base tray. Start mashing it evenly with the bottom part of your palm to make it smooth. Be gentle while mashing it. Make sure no chenna granules should be left.
- Now pinch a lemon sized ball and roll it carefully to make a smooth ball. There should not be any cracks in them, else they will open up while boiling.
- In a deep and wide vessel/pan add in 8 cups of water along with the sugar free substitute, cardamom powder and few strands of saffron(optional) and let it boil.
- Drop the balls in the boiling syrup and cover for 5 minutes. After 5 minutes, take the lid off and cook for another 15 minutes. Keep the syrup boiling, hence adjust the flame accordingly.
- After it has been cooked for 20 minutes in total, take them out in a bowl and cover them. Boil the remaining syrup for another 5 minutes and then pour all together in the bowl.
- Allow it to cool and refrigerate it till chilled.
Recipe Notes
Serve the spongy sugar free rasgulla chilled 🙂
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