Indian

Rasgulla

Name: Rasgulla
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 4 cups whole milk; 2 tbsp lemon juice (mixed with 2 tbsp water); 1.5 cups sugar; 4 cups water; 1/2 tsp rose water

A syrupy dessert made from ball-shaped dumplings of chhena (an Indian cottage cheese).

45 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
Curdle the Milk: Bring the milk to a rolling boil. Turn off the heat and wait 1 minute. Gradually stir in the diluted lemon juice until the milk completely separates into curds (chhena) and clear greenish whey.

2
Drain and Wash: Pour the curds into a colander lined with cheesecloth. Wash thoroughly with cold water to remove the lemon flavor and stop the cooking. Squeeze out excess water and hang it for 30 minutes.
3
Knead the Chhena: Transfer the crumbly chhena to a flat plate. Use the heel of your hand to knead it vigorously for 5-8 minutes until it becomes a unified, smooth dough that oozes a little fat.
4
Shape Balls: Divide the smooth dough into 12 equal portions. Roll them gently into perfectly round balls without any surface cracks. (They will double in size, so keep them small).
5
Prepare Syrup: In a wide, deep pot, dissolve the sugar in 4 cups of water over medium-high heat. Bring it to a rapid boil. Add a dash of milk to clarify the syrup if impurities float to the top, and skim them off.
6
Boil Rasgullas: Gently drop the balls into the violently boiling syrup. Cover the pot with a tight-fitting lid and let them boil for 15 minutes. Turn off the heat, add rose water, and let them cool completely in the syrup before chilling.

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