Rasgulla
Here's my recipe for one of my favourite Indian sweets.
Equipment
- Pot
- Wooden spoon or Spatula
Ingredients
- 1 Litre Full cream Milk
- 2 lemons, juiced
- 4 cups water
- 1 cup water
- 2 cardamom pods
- 2 tsp rose water, orange blossom water or kewra water
- ½ tsp cornflour optional
Instructions
- Prepare a muslin cloth over a big bowl and set this aside
- Pour the milk into a large saucepan and big this to a boil, gently. Stir the pot continuously and keep watching the pot to make sure it doesn't overflow
- Once the milk is boiling, add the juice of the lemons roughly 1tbsp at a time. The amount you need will depend on the acid in the lemons itself. Stop adding the lemon juice when you see the solids rise to the top and clump together
- Pour the contents of the saucepot into the prepared bowl lined with the muslin cloth then lift up the muslin cloth to drain off the liquid
- Tie the muslin cloth to your kitchen tap to drain off, or tie around a wooden spoon that extends over a bowl to allow it to drain off.
- Let this drain for a minimum of 3 hours, up to 8 hours
- After draining, remove the contents of the muslin cloth and turn out into a bowl or plate
- Gently knead the contents of the muslin cloth until you make a smooth dough like ball. If you want to create a a bit more stability in the chenna you can choose to add some cornflour to help maintain the chenna. Once the ball is ready, the Chenna is ready for use
- Roll small balls of the Chenna and set aside under a cloth until you are ready to use cook them. You should be able to make roughly 8 small balls.
- In another pot, combine the sugar, water, cardamom (after gently crushing) and rose water or orange blossom water or kewra. Heat this through until boiling and let the mixture boil through for about 5 minutes
- Add the prepared balls of Chenna into the boiling sugar syrup being sure not to crowd the pot. Let the Chenna balls boil in the syrup for 15-20 minutes until they float to the top and have almost doubled in size
- Once ready, remove the Rasgullas and the syrup into a container or serving bowl and set in the fridge until ready to serve
- To serve, remove the rasgulla from the fridge at least 10 minutes before serving