Rasgulla

Ingredients

• 1,000 gMilk, whole, 3.25% milkfat, with added vitamin D not counted – removed
• 40 gLemon juice, raw not counted – removed
• 40 gBeverages, water, tap, drinking not counted – removed
• 190 gCheese, ricotta, whole milk editorial addition
• 75 gSugars, granulated
• 175 gSugars, granulated not counted – removed
• 300 gBeverages, water, tap, drinking
• 700 gBeverages, water, tap, drinking not counted – removed
• 3 gBeverages, water, tap, drinking
• 7 gBeverages, water, tap, drinking not counted – removed

Method

1. Bring the milk to the boil, remove from heat and stir in the lemon juice diluted with 40 g water until clear greenish whey separates.
2. Strain the curds through muslin, rinse with cold water, squeeze and leave hanging for 30 minutes until about 190 g of moist chhena remains.
3. Knead the chhena with the heel of your hand for 8 minutes into a smooth, slightly greasy mass and shape 15 smooth balls of about 12–13 g.
4. Bring 250 g sugar and 1000 g water to the boil in a wide pot, add the balls, cover and boil vigorously for 15 minutes until doubled in size.
5. Let cool in the syrup, stir in 10 g rose water and chill in the fridge for at least 60 minutes.
6. Serve 3 pieces per portion with about 33 g syrup; the leftover syrup (about 830 g) is not served.