Step-by-Step Instructions

1. 1.Prepare the Chhena

   Take 200 gm of chhena on a plate. Mash it with your fingers for 5-6 minutes until it starts to crumble and becomes grainy.

2. 2.Knead the Chhena

   Using the heel of your palm, knead the chhena for 10 minutes until it becomes smooth, soft, and lump-free, forming a cohesive dough.

3. 3.Form the Balls

   Divide the kneaded chhena into equal-sized small portions (approximately 15 balls from 200 gm chhena). Roll each portion between your palms to form smooth, crack-free balls.

4. 4.Prepare Sugar Syrup

   In a pressure cooker, add 1 cup of sugar and 2.5 cups of water. Add 2 green cardamoms for flavor.

5. 5.Dissolve Sugar

   Stir the mixture on medium heat until the sugar completely dissolves and the syrup starts to boil vigorously, forming many bubbles.

6. 6.Add Chhena Balls

   Once the sugar syrup is boiling vigorously, gently drop all the prepared chhena balls one by one into the hot syrup.

7. 7.Cook in Pressure Cooker

   Close the pressure cooker lid. Cook on low-medium flame for 7 minutes without allowing the whistle to blow. This ensures the rasgullas cook gently and remain soft.

8. 8.Release Pressure & Flavor

   After 7 minutes, turn off the heat and let the pressure release naturally. Once the pressure is completely gone, open the lid. Add 1/4 teaspoon of rose essence to the rasgullas for a fragrant touch.

9. 9.Mix and Rest

   Gently mix the rasgullas in the syrup to distribute the rose essence. Cover the cooker again and let them rest for a few minutes to absorb more syrup and become juicier.

10. 10.Serve

    Transfer the soft and juicy rasgullas into a serving bowl along with the sugar syrup. Serve chilled or at room temperature as a delightful sweet treat.