Rasgulla
Ingredients
- 1 LWhole milk (fresh)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 300 gWhite sugar (granulated)
- 1 LMineral water (for the syrup)
- 4 pccardamom (whole, crushed)
- 1 tsprose water (for flavoring)
Method
Pristine white fresh cheese balls, spongy and soaked in a cardamom-scented syrup. The texture is airy and releases a delicate sweet juice at the first bite.
- 1
Pour the whole milk into a pot and bring to a boil. As soon as the milk rises, gradually pour in the lemon juice. Stir gently until the milk separates into white curds and the whey becomes translucent.
- 2
Strain the mixture through a sieve lined with a fine cloth. Immediately rinse the cheese (chenna) with cold water to stop the cooking and remove the lemon acidity. Squeeze the cloth to extract as much liquid as possible, then hang for 30 minutes.
- 3
Place the cheese on a work surface. Knead vigorously with the palm of your hand for 10 minutes. The texture must become perfectly smooth, oily to the touch, and no longer sticky. Form small, smooth balls without any cracks.
- 4
In a wide pan, mix the mineral water and white sugar with crushed cardamom pods. Bring to a boil until the sugar is completely dissolved and the syrup is bubbling vigorously.
- 5
Gently drop the balls into the boiling syrup. Cover tightly and cook for 15 minutes over medium heat. The rasgullas should double in size. Add the rose water off the heat and let cool in the syrup.
Frequently asked questions
How do you get this dish right?
- The secret lies in the kneading: the dough should feel oily under your fingers, indicating the milk fats are well emulsified.
- Do not over-squeeze the cheese; it needs a hint of moisture so the balls don't turn rubbery.
- Use a wide pan so the balls don't bump into each other while expanding.
How long does this dish keep?
Store for 3 to 4 days in the refrigerator, always submerged in its syrup to maintain its softness.
