Boil the milk . Switch off the heat. Curdle the milk by slowly adding the souring agent.
Stir properly after adding the souring agent. Go slowly and if it didnt curdle well, add little more.
The chhenna curds will coagulate and separate from the greenish whey.
Strain the chenna in a soft cotton cloth. Wash the warm chenna under running cold tap water.
It will keep the chenna remain soft.
Tied it nicely and hang the chenna for 3-4 hours or more.
I usually prepare the chenna at night and hang it overnight. Next day morning I prepare the rasgullas.
In a wide open mouthed vessel, (I use a flat bottom kadhai) dissolve the sugar in water.
Bring it to the boil.
I use one cup sugar and seven cup water ratio.
This will take some time, so meanwhile knead the chenna with the help of your hand's knuckle and heels of your palms.
Chenna will slowly change its texture from soft granular curds to fine textures.
Sprinkle cornflour , if using and knead it gently.
Stop kneading the chenna when your hands are greasy enough.
Make 18 balls out of it.
Take one ball between your palm, press it once gently to flatten it. Gently rub your fingers along the edges to smooth out the visible cracks. Fine cracks are okay.
Drop the rasmalai balls in rapidly boiling sugar syrup one by one.
My vessel could hold upto 9 rasmalai balls in one go. Keep the remaining rasmalai balls covered with a moist cloth.
Cook the rasmalai balls on medium heat for 5-6 minutes, covered. Open the lid, splash cold water, cover and cook for another 6 minute.
By this time, you will observe that rasmalai balls has flattened enough and double in size.
Keep a vessel of cold water ready nearby.
Switch off the heat after cooking the rasmalai for 12 minute.
Gently take out one rasmalai ball from the hot syrup with the help of flat ladle.
Put the rasmalai balls between two flat ladles, and press gently to squeeze out the sugar syrup.
This will help to soak the milk properly.
Put that into the bowl of cold water.
Repeat the steps with all the cooked rasmalai.