Rasgulla
Rasgulla or Rosogolla is a soft and.spongy melt in the mouth Indian dessert or mithai. It's a traditional Bengali sweet which is very popular and most by almost all Indian and across the world. These juicy balls are so addictive and super delicious and made during the festive season. You can't stop with just one!
Equipment
- cooking pot
- Sauce pan
- cheese cloth or muslin cloth
Ingredients
- 1 litre whole milk
- ½ cup curd/yogurt
- 1 litre ice cold water
- 1 cup sugar (200 grams)
- 2 cups water
- ¼ teaspoon cardamom powder or 2 crushed cardamom
Instructions
- In a pan bring the milk to a boil. Once it starts boiling pour the yogurt on it. Let the milk curdle. Turn off the heat and leave it for 2 minutes
- Now add the chilled water to the curdled milk. Leave it aside for 2 to 3 minutes. Filter and collect the cheese in a cheese cloth or muslin cloth. Let the water drain completely. I squeezed it nicely and drain off the water.
- Now knead the cheese well to make into a smooth dough for about 10 minutes.
- Take small portions of it and roll to tiny balls. They should be tiny and not big as it will double when boiling in sugar syrup
- Add sugar and water to a wide pan and bring to a boil. To the boiling sugar syrup, add cardamom powder.
- Now add the balls one after the other gently. Cover the pan with a lid and cook for 10 minutes on a medium high flame.
- Gently stir every 2-3 minutes to ensure even cooking and puffing. They will double in size when done.
- Remove from heat and serve warm or chill in refrigerator and serve.