RASGULLAS

RASGULLAS

Ingredients:

• 6 cups milk
• 3 tablespoons fresh lime juice
• 2 1/2 cups white sugar
• 6 cups water
• 1 teaspoon ground cardamom

Preparation:

1. Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the milk solids with cold water to get rid of the lime juice. Allow the water to drain completely.
2. Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft cheese. Turn the cheese onto a rolling mat or other smooth surface. Knead the cheese well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
3. Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
4. Roll each portion of cheese into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
5. Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.