Directions
- 1Line a large, fine mesh sieve with a muslin cloth and set over a large bowl.
- 2Bring the milk to the boil in a large saucepan over a medium heat, stirring to prevent it sticking or burning.
- 3Slowly add 2-3 tbsp vinegar, stirring until the milk has curdled.
- 4Immediately remove from the heat and leave to stand until the milk solids have separated from the whey.
- 5Strain the mixture using the prepared sieve, then rinse the milk solids in the cloth under cold running water (this will remove any lingering vinegar flavour).
- 6Gather up the edges of the cloth to enclose the milk solids, and gently squeeze to remove the excess liquid.
- 7Tie a knot in the cloth, hang it over the sink tap and leave to strain for 1 hr.
- 8Tip the strained milk solids into a bowl and knead gently until they just form a soft dough, about 5 mins.
- 9Be careful not to overknead, or it may become tough.
- 10Roll a small portion of the dough into a smooth ball using your palms (the ball should be about 2-3cm and about 25g).
- 11Repeat with the remaining dough.
- 12To make the syrup, put the sugar, 1 litre water, the cardamom pods and just enough rosewater extract in a pan to impart a slight floral flavour, without being too strong (you may not need the full 1 tbsp).
- 13Warm over a medium heat until the sugar has dissolved, then bring to the boil and cook for about 10 mins until the mixture thickens into a sticky syrup.
- 14Carefully add the dough balls to the syrup, then cover with a lid and cook on for 10 mins more until the rasgullas have doubled in size.
- 15Remove to a plate using a slotted spoon and leave to cool completely, then sprinkle with saffron threads or chopped pistachios.
- 16Chill until set and cold, then serve.
Ingredients
- 2 litres whole milk
- 2 3 tbsp distilled vinegar
- saffron threads or chopped pistachios, to serve
- 200 g granulated sugar
- 4 cardamom pods
- 1 tbsp rosewater extract (or to taste, depending on the brand)
Equipment
large, fine mesh sievemuslin clothlarge bowllarge saucepanpanslotted spoon
Tips
- To make pink rasgulla, add a drop of pink gel food colouring to the milk solids as you're kneading them until you have a smooth, evenly coloured dough.
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