Rasgulla Recipe

Rasgulla is a popular Indian dessert made of soft and spongy balls of cottage cheese soaked in sugar syrup. It is a simple and easy recipe that can be enjoyed by anyone with a sweet tooth. Here is how you can make rasgulla at home with some basic ingredients.

Ingredients:

• 1 litre full-fat milk
• 2 tablespoons lemon juice or vinegar
• 4 cups water
• 1.5 cups sugar
• A few strands of saffron (optional)
• A few cardamom pods (optional)

Method:

• Boil the milk in a heavy-bottomed pan over medium-high heat. Stir occasionally to prevent it from sticking to the bottom.
• When the milk comes to a boil, lower the heat and add the lemon juice or vinegar. Stir gently until the milk curdles and separates from the whey. Turn off the heat and let it rest for 10 minutes.
  
  
  
• Line a colander with a muslin cloth and strain the curdled milk. Rinse it with cold water to remove any sourness. Squeeze out the excess water and tie the cloth into a knot. Hang it over a sink or a bowl for an hour to drain out the whey completely.
• Transfer the cottage cheese to a large plate and knead it with your palms for 15 to 20 minutes or until it becomes smooth and soft. You can also use a food processor to knead it faster.
• Divide the dough into small equal-sized balls and roll them between your palms. Make sure there are no cracks on the surface.
  
  
• In a large pot, bring the water and sugar to a boil over high heat. Add the saffron and cardamom if using and stir well.
• Carefully drop the balls into the boiling syrup and cover the pot with a lid. Let them cook for 15 to 20 minutes or until they double in size. Do not overcrowd the pot and cook them in batches if needed.
• Turn off the heat and let them cool slightly in the syrup.
• Transfer the rasgullas along with some syrup to a serving bowl and refrigerate for a few hours or overnight.
  
  
  
• Enjoy your delicious rasgullas chilled or at room temperature.