Rasgula (Indian Milk Balls)
- Ready In:
- 2hrs
- Ingredients:
- 5
- Serves:
-
4-8
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
- Add a teaspoon of lemon juice to the milk and bring it to a boil.
- The lemon juice will separate the milk into watery whey and solid chunks.
- 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.
- 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.
- Make small balls about 1 inch in diameter out of the paste.
- Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
- Add sugar to water to make a light syrup.
- Gently drop the solid balls into the boiling syrup.
- Cook the balls in the syrup for about 1/2 an hour.
- Remove from heat and serve cold.
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RECIPE SUBMITTED BY
Creation In Hope
United States
I am no longer single. I found me an amazing man and we married, it has been almost 3 years now. My little girl is 13 now and she is amazing. I went to school and got my Bachelor's Degree in Criminal Justice and I work for the State as a Parole Officer now. I have realized that I hate cooking. I really do hate it. Luckily I married a man who loves to cook. He hates to bake, and I actually do like to bake. So I am what one would consider a somewhat mediocre baker. I still think about my Zaar Angel all the time. She knows who she is.
I do enjoy to crochet, I do that a lot here lately. I use to do counted cross stitch, yet I don't do that anymore. I can't watch TV as well as I can while I crochet.