Rasgula (Indian Milk Balls) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I am posting this for the Zaar World Tour II. I have not tried this recipe. Ingredients:
4 cups whole milk |
1 teaspoon lemon juice or 1 teaspoon lime juice |
1 1/2 cups sugar |
1/2 teaspoon cardamom powder (elaichi) |
3 cups water, for boiling, may need more (sugar, to water ratio should be 1-2) |
Directions:
1. Add a teaspoon of lemon juice to the milk and bring it to a boil.
2. The lemon juice will separate the milk into watery whey and solid chunks.
3. Sift mixture through a clean muslin cloth and throw away the water. It will take about 15 minutes for all of the water to be removed.
4. Blend solid chunks in blender with cardamon into a thick paste. You can add a FEW drops of water if needed but you want as thick of a paste as possible.
5. Make small balls about 1 inch in diameter out of the paste.
6. Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
7. Add sugar to water to make a light syrup.
8. Gently drop the solid balls into the boiling syrup.
9. Cook the balls in the syrup for about 1/2 an hour.
10. Remove from heat and serve cold.
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