Introducing the glorious, ever so famed Indian (in particular, bengali) delicacy – “RASGULLAS”. The name is sufficient enough to make even a non sweet loving person drool.
A typical way of having this delicacy is to squeeze the unjustifiable amount of sugar syrup soaked up by this white sponge. Then leave this overly delicate sphere on the tongue and let it do it’s job. Even a toothless oldie can effortlessly cut through this tiny spongy ball, getting a mouthful burst of the sugary sweet syrup. One can taste the rich cardamom flavor with a saccharine kick.
Yield: approximately 20 medium sized rasgullas
- 2 cups (500 ml) milk
- 3-4 tablespoons of lemon juice/vinegar
- 1 teaspoon cardamom powder
- 1/2 cup (100 grams) granulated white sugar
- 2 cups water
- Take a heavy bottom saucepan with milk and simmer until the first boil.
- In the meantime, take a medium sized bowl. Place a sieve on top and cover it with a muslin cloth. Keep aside.
- Switch off the flame and add lemon juice/vinegar, 2 drops at a time stirring continuously.
- The moment you notice that the milk is split/curdled with a light yellow coloured whey protein, stop adding lemon juice.
- Remove the curdled milk in the prepared muslin cloth and bowl assembly and let the water drain out.
- Wash it with clean water squeeze the mix holding all ends of the muslin cloth. Keep aside.
- To a heavy bottom saucepan, add water, sugar and cardamom powder. Simmer until one string syrup is obtained.
- In the meanwhile, Remove the curdled milk from the muslin cloth and knead it for almost 10 minutes.
- Make round balls of the dough and drop them into the boiling hot sugar syrup. Do not switch off flame or reduce the heat.
- Cover it with lid and let them cook for almost 7-8 minutes. Do the same for all the rasgullas and pour the sugar syrup over them and refrigerate until cold.
- Keep stirring the milk while adding lemon juice constantly.
- Make rasgullas on high heat or else they might split.