Rasgulla

Ingredients

• 1 litre full-fat milk
• 3 tbsp lemon juice
• 1 tbsp semolina or flour
• Pinch of cardamom
• For syrup: 1.5 cups sugar, 4 cups water, 3 cardamom pods, 1 tsp rose water

Instructions

1. Bring the milk to a boil, then turn off the heat.
2. Add the lemon juice and stir; the milk will curdle.
3. Strain through muslin and rinse under cold water.
4. Hang for 30 minutes to drain.
5. Knead the chenna with the semolina and cardamom for 10 minutes until very smooth.
6. Shape into smooth small balls.
7. Bring the syrup ingredients to a rolling boil.
8. Slip in the balls and cover; boil hard for 15 minutes — they should double in size.
9. Cool in the syrup; serve chilled.

Serving suggestions

• Serve chilled in their syrup.

Storage & reheating

Keeps a week in the syrup, refrigerated.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions