Rasgulla is one of those lovely syrupy dessert so popular in India that it has traveled the world to all sorts of dining experiences. To most people they are simple ball shaped dumplings made of semolina and chhena in a soft dough and then cooked in a very light sugar syrup. That syrup infuses through the dumpling. My good friends in India make it regularly.
Ingredients for a Rasgulla
- 2 litre low fat milk – preferably refrigerated overnight and boiled.
- 1/4 cup lemon juice (mixed in 1/4 cup water)
- 1 tsp refined flour (maida) or semolina
- 4 cups thin sugar syrup – this can be flavored with cardamom or rosewater
- Remove whatever cream that forms at the top of the milk.
- On a low heat, bring to a slow simmering boil, immediately remove from the heat.
- Add the lemon mixture gradually, until the milk curdles to form what is called a paneer or sweet curd.
- Shut off the heat and leave this white mixture to rest for 5 minutes.
- Drain off the water and leave the paneer/curd in a sieve for at least 4 hours to develop its sublime texture.
- Mash paneer very smooth with no grains or a grainy texture.
- Add the flour/semolina and mash some more.
- Bring 4 to 6 cups of water to a boil, and shape the paneer into balls -prepare as smooth balls and with no cracks.
- Transfer these balls into the boiling water, cover with a tight fitting cover and let it cook until it puffs up. It usually takes about 20 minutes.
- Let it cool, squeeze out of the water.
- Add into the syrup, chill and serve.