indiandessert· 12 servings
Rasgulla
Ingredients
- 2 liters full-fat milk
- 2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- 1.5 cups sugar
- 4 cups water
- 4 green cardamom pods, lightly crushed
- 1 teaspoon rose water
- 1 tablespoon chopped pistachios for garnish
- 1 tablespoon chopped almonds for garnish
- Ice cubes for shocking chenna
- Cheesecloth or muslin cloth
- Pinch of saffron strands (optional)
Instructions
- 1Bring milk to boil in heavy pot, stir occasionally to prevent scorching.
- 2Add lemon juice gradually while stirring until milk curdles completely and whey separates clear.
- 3Strain curds through cheesecloth, rinse under cold water to remove lemon taste, then hang 30 minutes to drain excess whey.
- 4Knead chenna with flour on clean surface for 8-10 minutes until smooth, non-sticky dough forms.
- 5Divide dough into 12 equal portions, roll each into smooth crack-free balls between palms.
- 6Combine sugar, water, and cardamom in wide pot, bring to rolling boil.
- 7Gently slide chenna balls into boiling syrup, cover and cook 12-15 minutes on medium-high heat until balls double in size.
- 8Remove from heat, stir in rose water and saffron, let cool completely in syrup.
- 9Chill at least 2 hours before serving.
- 10Garnish with pistachios and almonds, serve cold with syrup.
Source: llm-generated