Rasgulla

Method

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1. Bring the milk to the boil, take it off the heat and stir in the diluted lemon juice until it splits cleanly.

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2. Strain through muslin, rinse thoroughly under cold water to remove all sourness, and hang 45 minutes.

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3. Knead the chenna with the semolina on a work surface for 8 minutes, until smooth and slightly greasy.

   Mark done Start 8 min timer

4. Roll into 16 crack-free balls, keeping them covered.

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5. Boil the sugar, water and cardamom in a wide pan with a tight lid.

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6. When it is at a hard rolling boil, slide the balls in and cover at once.

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7. Boil hard for 15 minutes without lifting the lid for the first 10.

   Mark done Start 15 min timer

8. Add a splash of hot water if the boil ever slackens.

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9. Take off the heat and leave the rasgulla in the syrup to cool for 3 hours.

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10. Stir in the rose water and serve chilled, in their syrup.

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Chef’s Tips

• Thin syrup, hard boil, lid on.
• Rinse the chenna well or the sweet tastes sour.
• They double — leave room in the pan.

Pairing Suggestions

• A cup of strong chai
• Sandesh
• Chilled cream

Storage & Reheating

Keeps 5 days refrigerated in their syrup.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.