Indian cuisine · Desserts & Sweets

Rasgulla

Bengali balls made from freshly curdled milk cheese, cooked in light sugar syrup into spongy spheres.

Ingredients · for 6 servings

• 1.5 l whole milk
• 3 tbsp lemon juice
• 400 g sugar
• 1.2 l water
• 3 cardamom pods
• 1 tbsp semolina
• 1 tsp rose water

Instructions

1. Bring the milk to a boil in a wide pot, remove from the heat and stir in the lemon juice diluted with 3 tbsp water, spoon by spoon, until the whey separates clear and greenish.
2. Pour the mixture through a sieve lined with cheesecloth, rinse thoroughly with cold water and let drain for 30 min., then press out firmly – the chhena should be moist but not wet.
3. Knead the chhena with the semolina on the work surface with the heel of your hand for 8–10 min. into a completely smooth, slightly glossy mass and shape into 16 crack-free balls.
4. Bring sugar, water and the lightly crushed cardamom pods to a boil in a wide pot and boil the syrup rapidly for 5 min.
5. Gently add the balls and cook covered over high heat for 15–18 min. until they double in size and spring back immediately when pressed.
6. Let the rasgulla cool completely in the syrup, stir in the rose water and serve chilled after at least 4 hours.