Rasgulla
A syrupy dessert made from ball-shaped dumplings of chhena (an Indian cottage cheese).
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Rasgulla to your week, check it against your household's allergens, and build the shopping list automatically.