Traditional Bengali Rasgulla
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 semolina
- • 1 cup sugar
- • 4 cups water
- • 1/4 tsp green cardamom powder
Preparation Steps
Boil the milk, curdle it with the lemon juice mixed in 2 tablespoons of water, drain the chenna in muslin, rinse under cold water, and hang for 30 minutes.
Knead the chenna with the semolina for 8-10 minutes until it is perfectly smooth and glossy.
Divide and roll into small, crack-free balls; they should be smooth with no lines.
Boil the water and sugar with the cardamom powder in a wide pan, reserving a ladle of hot syrup for topping up.
Slide the balls into the rolling syrup, cover, and cook on medium heat for 15-18 minutes until they double in size and feel springy; add the reserved hot syrup if it thickens.
Cool completely in the syrup, refrigerate, and serve the rasgullas chilled.