Indian dessert: Rasgulla recipe - How to make spongy rasgulla
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Serves: 3-4
 
What you need
  • For chhena:
  • 1L milk;
  • 3 tbsp lemon/lime juice;
  • For syrup:
  • 2 cups of sugar;
  • 6 cups of water;
  • ½ tsp cardamom powder or ½ tsp rose water (optional).
Method
  1. Take milk in a deep pot and put it on boil. Once it boils, turn off the heat and let it cool for some minutes.
  2. Now add in lemon/lime juice and mix gently. The milk will start to curdle. Once the green watery whey separates from the milk, strain the curdled milk in a cheese cloth/muslin cloth.
  3. Take a cup with cold water and wash the chhena (cheese) well. Repeat and rinse with water 4-5 times, to remove the lemon flavor.
  4. Now squeeze the muslin gently with your hands to remove the excess of water. Tie a knot to the muslin cloth and hang it to drain for 30 - 40 mins.
  5. Once the water is drained completely, take the chhena in a bowl and knead it gently, until you get a soft dough (it took me 15 minutes).
  6. When the dough is soft, take a small portion and roll it in your palms gently to form a small ball. Do the same for the remaining dough.
  7. Now take sugar and water in a big pot and stir until the sugar dissolves. Turn on the flame and bring this syrup to boil. Optionally, add cardamom powder or rose water, if you want an extra flavored taste.
  8. Add the cheese balls into the sugar water syrup, cover the pan with a lid, and let it cook for about 10 mins, on medium heat. You will notice that the balls have increased in volume.
  9. After 10 minutes, turn off the heat and let it sit, covered, for 15 mins. Transfer the balls along with the syrup into a serving bowl. Let rasgullas soak in the syrup for about 1 hour before consuming (room temperature or refrigerator).
Recipe by My Indian Taste at http://myindiantaste.com/indian-dessert-rasgulla-recipe-how-to-make-spongy-rasgulla/