Springy chenna balls cooked in a light sugar syrup until soft and juicy.
About
The appeal of Rasgulla is springy chenna balls cooked in a light sugar syrup until soft and juicy. This version keeps the sweetness balanced and lets the traditional cardamom, saffron or nut flavours come through naturally.
Nutrition Facts
Ingredients
5 ItemsTags
Instructions
Follow along step-by-step.
Bring milk to a boil, lower the heat and add diluted lemon juice until the curds separate.
Strain through muslin, rinse well and hang until the chenna is moist but not dripping.
Knead chenna until smooth, shape small crack-free balls and keep them tiny because they expand.
Boil sugar and water in a wide pot, add the balls, cover and cook at a steady boil until doubled and springy.
Notes & Tips
Do not over-dry the chenna; a little moisture is needed for soft rasgullas. Nutrition values are approximate per serving.
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