Rasgulla

Method

1. 1

   Step 1

   Bring the milk (opens in a new tab) to the boil, turn off the heat and wait 1 minute, then add the diluted lemon juice (opens in a new tab) a spoonful at a time, stirring gently, until the milk splits into white curds and greenish whey.

   • 8 min
   • medium heat
   • Saucepan (opens in a new tab)
2. 2

   Step 2

   Drain through a muslin-lined sieve, rinse the curds under cold water to remove the sourness, then gather the cloth and squeeze. Hang for 30–45 minutes until moist but not dripping.

   • 5 min
   • Sieve / strainer (opens in a new tab)

   Too wet and the balls fall apart; too dry and they turn hard.

   

3. 3

   Step 3

   Knead the chhena on a plate with the heel of your hand for 8–10 minutes until completely smooth and slightly greasy. Roll into 12 smooth, crack-free balls.

   • 12 min

   

4. 4

   Step 4

   Boil the sugar (opens in a new tab), water and cardamom (opens in a new tab) in a wide pot. Drop in the balls, cover and boil vigorously for 15 minutes; they will double in size. Sprinkle in a little hot water if the syrup thickens.

   • 17 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Sugar syrup is far hotter than boiling water and sticks to skin; handle it carefully and keep children away.

5. 5

   Step 5

   Cool in the syrup, add the rose water (opens in a new tab) and chill for at least 3 hours before serving.

   • Slotted spoon (opens in a new tab)