Rasgulla

Indulge in the sweet, syrupy delight of Rasgulla, a traditional Indian dessert made from soft cheese balls soaked in fragrant sugar syrup. Perfect for festive occasions or a special treat after dinner.

• 1 liter whole milk
• 1 tablespoon lemon juice
• 1 cup sugar
• 4 cups water
• 1 tablespoon rose water
• 1 pinch cardamom powder

Method

1. 1

   Bring the milk to a boil in a large pot over medium heat, stirring occasionally to prevent it from burning.

2. 2

   Once the milk boils, add the lemon juice gradually while stirring. The milk will curdle and separate into curds and whey.

3. 3

   Strain the curds using a muslin cloth or fine sieve and rinse with cold water to remove the acidity from the lemon. Squeeze out excess water.

4. 4

   Knead the curds for about 5-7 minutes until smooth and a dough forms. Divide the dough into small balls (about the size of a marble).

5. 5

   In a separate pot, combine water and sugar to make a syrup. Bring to a boil and let it simmer for about 5 minutes until slightly thickened.

6. 6

   Carefully add the chhena balls into the boiling sugar syrup. Cover and cook for about 15-20 minutes until they double in size.

7. 7

   Once cooked, add rose water and cardamom powder (if using) to the syrup. Let it cool completely before serving.

8. 8

   Serve the Rasgullas chilled or at room temperature, garnished with a little syrup.