Rasgulla/Syrup filled roll
Tasty and easy Indian sweet.
Ingredients
- 10 cups Whole Milk (1 litre milk)
- 3 tablespoons Lemon Juice
- 1.5 cups Sugar
- 6 cups Water
- 3 pods Cardamom Pods
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Instructions
- 1In a large pot, add 10 cups of whole milk and bring it to a boil over low heat, stirring occasionally. Allow it to boil for 10-15 minutes.
- 2Add 2 tablespoons of lemon juice to the boiling milk and stir. As it begins to curdle, add another tablespoon of lemon juice and mix until the whey separates completely.
- 3Pour the curdled milk through a muslin cloth to separate the curds from the whey. Squeeze out excess water and let it drain for 1 hour.
- 4Transfer the drained curds to a plate. Crumble and gently knead the chena with your palms until smooth, ensuring not to over-knead.
- 5Divide the chena into small portions and roll them into smooth balls without cracks.
- 6In a large pot, combine 1.5 cups of sugar, 6 cups of water, and 3 cardamom pods. Bring to a boil and simmer for 5 minutes until the syrup reaches a sticky consistency.
- 7Gently place the chena balls into the boiling syrup. Cover and cook for 10 minutes, allowing them to expand and absorb the syrup.
- 8Remove the rasgullas from the syrup and allow them to cool. Serve chilled or at room temperature.
