Rasgulla

Cara Membuat

1. 1Bring milk to boil in heavy pot, stir occasionally to prevent scorching.
2. 2Add lemon juice gradually while stirring until milk curdles completely and whey separates clear.
3. 3Strain curds through cheesecloth, rinse under cold water to remove lemon taste, then hang 30 minutes to drain excess whey.
4. 4Knead chenna with flour on clean surface for 8-10 minutes until smooth, non-sticky dough forms.
5. 5Divide dough into 12 equal portions, roll each into smooth crack-free balls between palms.
6. 6Combine sugar, water, and cardamom in wide pot, bring to rolling boil.
7. 7Gently slide chenna balls into boiling syrup, cover and cook 12-15 minutes on medium-high heat until balls double in size.
8. 8Remove from heat, stir in rose water and saffron, let cool completely in syrup.
9. 9Chill at least 2 hours before serving.
10. 10Garnish with pistachios and almonds, serve cold with syrup.