Homemade Cardamom Rasgulla

Ingredients

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 cup sugar 1 cup sugar
• 4 cups water 4 cups water
• 4-5 green cardamom pods, crushed 4-5 green cardamom pods, crushed
• 1 teaspoon rose water (optional) 1 teaspoon rose water (optional)
• Pistachios, for garnish Pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 30g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a large pot, bring the milk to a boil. Once it starts boiling, reduce the heat to low and add the lemon juice. Stir gently until the milk curdles and the whey separates.
2. 2.
   Line a colander with a cheesecloth or muslin cloth and pour the curdled milk into it. Rinse the curdled milk under cold water to remove any lemony flavor.
3. 3.
   Gather the edges of the cloth and squeeze out the excess water from the curdled milk. Hang the cloth for about 30 minutes to drain any remaining water.
4. 4.
   Transfer the drained cottage cheese (chenna) to a clean surface and knead it with the heel of your hand until it becomes smooth and soft.
5. 5.
   Divide the chenna into small equal-sized balls and gently roll them between your palms to make smooth dumplings.
6. 6.
   In a large pot, combine the sugar, water, crushed cardamom pods, and rose water (if using). Bring the mixture to a boil, stirring until the sugar dissolves completely.
7. 7.
   Carefully drop the chenna dumplings into the boiling syrup. Cover the pot and cook on medium heat for about 15 minutes, or until the dumplings are cooked through and have doubled in size.
8. 8.
   Remove the pot from heat and let the rasgullas cool to room temperature. Once cooled, refrigerate them for at least 2 hours to allow the dumplings to absorb the syrup.
9. 9.
   Serve the chilled rasgullas garnished with pistachios.

Treat your ingredients with care...

• Cottage cheese (chenna) — Ensure that the cottage cheese is well-drained to achieve the desired texture of the rasgullas.
• Cardamom pods — Crush the cardamom pods to release their aromatic oils and enhance the flavor of the syrup.

Tips & Tricks

• To make the rasgullas extra soft, gently press each dumpling between your palms before dropping them into the syrup.
• For a floral twist, add a few strands of saffron to the syrup along with the cardamom pods.
• If you prefer a less sweet version, reduce the amount of sugar in the syrup.

Serving advice

Serve the Homemade Cardamom Rasgulla chilled for the best experience. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for a delightful fusion dessert.

Presentation advice

Arrange the rasgullas in a shallow serving dish, allowing the syrup to pool around them. Garnish with crushed pistachios for a pop of color and added texture.