Preparation time is 2hours 25minutes
Cook time is 30minutes
Total time is 2hours 55minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1L milk
- 3tablespoons lemon juice
- 330grams caster sugar
- 1teaspoons rosewater
- 2teaspoons rose petals (to serve)
Description
Rasagulla are creamy milk dumplings, beautiful with fragrant rosewater syrup and a sprinkle of dried rose petals.
Method
Step 1 of 5
Bring the milk to the boil in a large saucepan. Reduce the heat to low and stir in the lemon juice. Stir until the milk curdles. Once it has curdled, remove from the heat and leave to stand for 2 minutes.
Step 2 of 5
Pour a litre of cold water into the pan. Pour the mix into a sieve lined with cheese cloth over the sink. Rinse the mix and tie the cheese cloth around it, squeezing out excess moisture. Hang for 1.5 hours.
Step 3 of 5
Place the sugar in a large, wide saucepan and add 500ml of water, bring to the boil, reduce the heat and simmer for 10-12 minutes until it reaches a syrup consistency. Stir in the rosewater.
Step 4 of 5
Remove the milk mix from cheese cloth and knead for 3 minutes then roll into 16 balls with your hands. Bring the sugar syrup to a boil and add the balls. Cover with a lid and cook for 10 minutes on medium heat.
Step 5 of 5
Remove the pot from the heat and leave to rest for 20 minutes with the lid on. Chill completely before serving with dried rose petals on top.
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