Rasgullas...

Now this is a dish that I strongly believe might have been invented in days without refrigerator, where people wouldn’t know what to do with the milk if it’s gone bad! What a tragic cause resulted in such a yummy dish!!

Anyways this is the simplest dessert you would ever get to make and will be so light on you – before you know you would have gulped them all!!

So now that I have given you the heads up – here is how you make it –

Ingredients:

Full fat milk – 1Ltr

1 Lemon’s Juice

2 cups sugar

Chilled water – 1 Cup

Regular water – 1 Ltr

Arrowroot – ½ tsp

1 thin cotton cloth

The Method:

Boil the milk. Let it cool a little bit then mix the lemon juice and let it turn sour. Mix it slowly that would help it turn sour much better. Spread the cloth on the strainer and pour the milk through. After all the water has been strained out pour the chilled water on the thick milk remaining in the cloth to wash it further. Keep mixing it as you pour it.

Tie the cloth into a tight knot and let it hang for 30 mins to an hour.

While the milk is straining in the cloth, we can work on the sugar syrup. Pour the sugar in a clean pan and add ½  a liter of water to it. Keep stirring it occasionally. Check it if it’s done by pouring  a drop in a bowl – then touch it with your finger – try sticking your thumb & finger if you see the syrup giving away one thread while you try doing this then it’s ready for stage 2.

Take the contents out of the cloth after an hour add arrowroot to it and kneed it like dough. Make nice soft dough of it.

Breaking equal size balls from it – you should get approximately 20 balls from this much milk. Make nice even balls and set them aside.

Once all the balls are done – add them to the sugar syrup. Let them boil with the sugar syrup. They will start floating on top of the pan in the syrup when they are done. This typically takes about 10-15 mins to happen.

You might need to keep checking on the syrup too. If you see it’s getting thicker you can keep adding little water to it. This is the key step here. If the syrup gets too thick it won’t seep into the milk balls as much as we would like it to. Gradually you would notice you will end up using the rest of the half liter of water in the syrup too.

Once you are able to break the rasgulla by spoon comfortably – without it feeling too spongy, then you should know this is all done.

Let the rasgulla’s stay in the sugar syrup and this entire thing cool down.

The next big step is to open your mouth big and wide and free of guilt of sugar - & gulp one of them right in…!!

You won’t be able to stop then J