Follow the
chhana making process precisely. Chhana is vital to making good rasgulla.
Follow all the
Tips and Tricks for every step and fabulous Roshogolla/Rasgulla should happen.
You may apply some ghee/butter on your palm when making the cheese balls. I usually don’t.
The syrup temperature should be warm to medium hot, not boiling when submerging the cheese balls.
You may use a food processor to make the chhana smooth instead of kneading by hand.
You may add cardamom or rose water in the syrup for some variation in flavors.