Soft, juicy rasgullas that can be easily made at home!
Print Recipe Copycat Haldiram's Rasgulla Recipe
Begin by bringing a milk to a roiling bowl and then lower the flame, letting it simmer.
The milk will start forming thick layers of cheese and when it is completely separated, take it off the heat.
Strain the liquid through a cheese cloth and squeeze all the juices out of the cloth and run it under cold water.
Tie up the cheesecloth and let the cheese hang for at least half an hour.
Now transfer this cheese or chenna into a plate and knead it.
Make small balls out of the chenna.
Boil water in a cooker and dissolve sugar in it.
Add the chenna balls and cover the cooker with the lid without the whistle.
Cook for about 8 minutes on a medium flame and then let it off the heat for 5 minutes before opening.
Cool the rasgullas, add pistachios and refrigerate before eating.