Rasgulla

Name: Rasgulla
Total time: 60 min
Yield: 15 servings
Cuisine: Indian
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)

Serves 15

bbcgoodfood.com

Rasgulla

bbcgoodfood.com

Serves 15

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.

Rasgulla

Serves 15

bbcgoodfood.com

Rasgulla

bbcgoodfood.com

Serves 15

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.