• Make the chenna. Follow the instructions mentioned here in the recipe for how to make Homemade Paneer.
• After 45 mins- 1 hour, remove the chenna mix on a clean working surface. Make sure the chenna is not too wet and not too dry.
  
• Start kneading the chenna with the heel of your palm.
• We need to smoothen out the chenna to make softballs.
  
• This process will take around 8-10 minutes.
• The mixture is done kneading when you are able to get a soft smooth dough, without any lumps.
• Now take approximately 1 Ltr water and add around 75-80 gms (one-fourth of total) in the water.
  
• If using saffron, add it now.
  
• Bring the water to boil.
• In the meantime divide the dough into equal size balls. Around 2 cm in diameter. Size can be adjusted as needed and depending on your pan or cooker size.
• Press the balls in between your hand so that it the mixture come together and it helps to make a tight ball.
• Press and add 1-2 seeds of cardamom. (This step is optional)
• Now roll them lightly in between your palms to make a smooth and a crack-free ball.
  
• Roll the remaining balls.

Cooker Method

• Once you are rolled all the balls, and once the water starts boiling drop all the balls gently in the boiling water.
• Take 1 whistle on full pressure.
  
• Now immediately lower the heat to a minimum.
• Set the timer to 5 minutes and let it simmer for 5 minutes.
• Switch off the gas after 5 minutes.
• Remove all the pressure from the cooker as shown in the video. Do not open the lid of the cooker.
• Once the cooker is cooled down, approximately after half an hour, open the lid and gently remove the rasgullas in a bowl.
  
• Do not remove all the syrup from the cooker or the pot.

Open Pot method

• Once you are rolled all the balls, and once the water starts boiling drop all the balls gently in the boiling water.
  
• I have used Dermera Sugar and hence the colour is brown
• Let this ball on medium to high heat for 20-25 minutes.
• After 20-25 minutes switch off the stove.
  
• Gently remove the rasgullas in a bowl.
• Do not remove all the syrup from the pot.

Remaining Common Process

• In the remaining water add the sugar and let it boil for 2-3 minutes so that the sugar gets dissolved completely.
• Switch off the gas and let the sugar syrup cool for half an hour.
• After that add the rasgullas in the sugar syrup.
• Once cooled completely, add 1-2 teaspoon of Kewra Syrup (Optional but I like the refreshing taste of this)
  
• Let the rasgullas refrigerate for minimum of 12-16 hours.
• Enjoy soft spongy Bengali Rasgulla.