Rasgulla - South Asian Recipe

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Rasgulla

🌍 South Asian, Bengal Difficulty: ●●●○○

Rasgulla's contested origin between West Bengal and Odisha was resolved in 2017 in favour of Bengal.

Ingredients

• 2 L full-fat milk
• 3–4 tbsp lemon juice or white vinegar
• 1 L water
• 400 g sugar
• 2–3 cardamom pods
• 1 tsp rose water

Method

1. Step 1 — Bring milk to boil. Add lemon juice gradually, stirring, until milk curdles and whey turns clear.
2. Straining — Strain through muslin. Rinse chhena (curds) under cold water to remove sourness.
3. Step 3 — Hang in muslin 30 min to drain excess moisture.
4. Kneading — Knead chhena on flat surface 10 min until smooth and pliable. Divide into 20 equal balls.
5. Making — Make sugar syrup: boil water, sugar, and cardamom until sugar dissolves completely.
6. Step 6 — Drop balls into boiling syrup. Cover and cook on medium heat 15 min. They will double in size.
7. Removing — Remove from heat. Add rose water. Serve warm or chilled in syrup.

Tags: full-fat milk, –4 tbsp lemon juice or white vinegar, sugar, –3 cardamom pods, rose water · Source: Brittani's Almanac