1Line a large, fine mesh sieve with a muslin cloth and set over a large bowl.
2Line a large, fine mesh sieve with a muslin cloth and set over a large bowl.
3Line a large, fine mesh sieve with a muslin cloth and set over a large bowl.
4Bring the milk to the boil in a large saucepan over a medium heat, stirring to prevent it sticking or burning.
5Bring the milk to the boil in a large saucepan over a medium heat, stirring to prevent it sticking or burning.
6Bring the milk to the boil in a large saucepan over a medium heat, stirring to prevent it sticking or burning.
7Slowly add 2-3 tbsp vinegar, stirring until the milk has curdled.
8Slowly add 2-3 tbsp vinegar, stirring until the milk has curdled.
9Slowly add 2-3 tbsp vinegar, stirring until the milk has curdled.
10Immediately remove from the heat and leave to stand until the milk solids have separated from the whey.
11Immediately remove from the heat and leave to stand until the milk solids have separated from the whey.
12Immediately remove from the heat and leave to stand until the milk solids have separated from the whey.
13Strain 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).
14Strain 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).
15Strain 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).
16Gather up the edges of the cloth to enclose the milk solids, and gently squeeze to remove the excess liquid.
17Gather up the edges of the cloth to enclose the milk solids, and gently squeeze to remove the excess liquid.
18Gather up the edges of the cloth to enclose the milk solids, and gently squeeze to remove the excess liquid.
19Tie a knot in the cloth, hang it over the sink tap and leave to strain for 1 hr.
20Tie a knot in the cloth, hang it over the sink tap and leave to strain for 1 hr.
21Tie a knot in the cloth, hang it over the sink tap and leave to strain for 1 hr.
22Tip the strained milk solids into a bowl and knead gently until they just form a soft dough, about 5 mins.
23Tip the strained milk solids into a bowl and knead gently until they just form a soft dough, about 5 mins.
24Tip the strained milk solids into a bowl and knead gently until they just form a soft dough, about 5 mins.
25Be careful not to overknead, or it may become tough.
26Be careful not to overknead, or it may become tough.
27Be careful not to overknead, or it may become tough.
28Roll a small portion of the dough into a smooth ball using your palms (the ball should be about 2-3cm and about 25g).
29Roll a small portion of the dough into a smooth ball using your palms (the ball should be about 2-3cm and about 25g).
30Roll a small portion of the dough into a smooth ball using your palms (the ball should be about 2-3cm and about 25g).
31Repeat with the remaining dough.
32Repeat with the remaining dough.
33Repeat with the remaining dough.
34To 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).
35To 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).
36To 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).
37Warm 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.
38Warm 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.
39Warm 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.
40Carefully 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.
41Carefully 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.
42Carefully 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.
43Remove to a plate using a slotted spoon and leave to cool completely, then sprinkle with saffron threads or chopped pistachios.
44Remove to a plate using a slotted spoon and leave to cool completely, then sprinkle with saffron threads or chopped pistachios.
45Remove to a plate using a slotted spoon and leave to cool completely, then sprinkle with saffron threads or chopped pistachios.
46Chill until set and cold, then serve.
47Chill until set and cold, then serve.
48Chill until set and cold, then serve.
Ingredients
2 litres whole milk
2 litres whole milk
2 litres whole milk
2 3 tbsp distilled vinegar
2 3 tbsp distilled vinegar
2 3 tbsp distilled vinegar
saffron threads or chopped pistachios, to serve
saffron threads or chopped pistachios, to serve
saffron threads or chopped pistachios, to serve
200 g granulated sugar
200 g granulated sugar
200 g granulated sugar
4 cardamom pods
4 cardamom pods
4 cardamom pods
1 tbsp rosewater extract (or to taste, depending on the brand)
1 tbsp rosewater extract (or to taste, depending on the brand)
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.