Indian
Indian - Street Food and Snacks
Rasgulla
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 semolina
- • 1 cup sugar
- • 4 cups water
Preparation Steps
1
Phase 1
Bring the milk to a boil, curdle it with the lemon juice mixed in a little water, and drain the curds in a muslin cloth; rinse and hang for 30 minutes.
2
Phase 2
Knead the chhena with the semolina for 8 to 10 minutes until it is smooth and glossy.
3
Phase 3
Roll the chhena into smooth, crack-free balls.
4
Phase 4
Boil the sugar with the water in a wide pan.
5
Phase 5
Slide the balls into the boiling syrup and cook covered on high heat for 15 to 18 minutes until they nearly double in size.
6
Phase 6
Cool the rasgullas completely in the syrup and serve chilled.