Indian
Indian - Desserts and Sweets
Traditional Bengali Rasgulla (Variation 2)
Chef's Menu Description
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 litre full-fat milk
- • 2 tbsp lemon juice
- • 1 tsp plain flour
- • 1 cup sugar
- • 3 cups water
- • 1/4 tsp green cardamom powder
Preparation Steps
1
Phase 1
Boil the milk, curdle it with the lemon juice, and drain the chenna in a muslin cloth for 30 minutes.
2
Phase 2
Knead the chenna with the flour for 8 minutes until silky and smooth.
3
Phase 3
Roll into equal smooth balls.
4
Phase 4
Boil the sugar and water with the cardamom powder in a wide pan.
5
Phase 5
Drop in the balls, cover, and boil 15 minutes until they double in size and become spongy.
6
Phase 6
Cool completely in the syrup, then chill before serving.