Rasgulla

Prep Time: 20min
Cook Time: 20min
Total Time: 40min
Yield: 16 Rasgullas

Ingredients

4 Cups Whole Milk (full fat)
2-3 Tblspn Lemon Juice or 2 Tspn Vinegar
Cheese Cloth or Muslin Cloth
1 Tspn Maida/Refined Wheat Flour

For Sugar Syrup

1 Cup Sugar
3 Cups Water
1/4 Tspn Green Cardamom Powder (Ellachi)
1 Tspn Rose Water (optional)

Directions

• Add milk in a heavy bottomed sauce pan & let it come to a boil on a medium flame. Once it comes to a boil, add lemon juice little by little by stirring continuously.
• Mixture starts to curdle, there will be a green liquid in the bottom & thick curdles on top (for soft rasgullas do not boil the milk after adding lemon juice). Turn off the flame & keep aside.

• Lay a strainer with a cheese cloth & place it over a large bowl. Pour the curdled mixture in the cheese cloth (rinse the curdled mixture under running water to remove the acidic flavor) & let it strain. Leave it for 20 minutes for the excess whey to drain off & transfer to a bowl. Add maida & knead until smooth about 3-5 minutes. 

• Make 16 equal sized small balls & keep aside.

For Sugar Syrup

• Add water, sugar, cardamom powder in a wide sauce pan & boil over a medium flame until sugar dissolves completely. 

• Add prepared balls one by one & cover with a lid. Cook for 15 minutes or until they doubled in size.

• Turn off the flame & keep aside. Add rose water & allow it to cool at room temperature.
• Serve chilled.

Note: Stays fresh for 3-5 days when refrigerated.