Indian desserts have a special place in my heart and these silky smooth, soft round balls are a perfect treat to make one fall in love with your food. Made these almost 3 times in quarantine and I have a sure-shot recipe for you. Remember, cow’s milk is the key. A super simple to make dessert, but very difficult to master. A slight miss proportion in ingredients might result in a melted or rather very stiff rasgullas.
With a dessert so difficult, I have tried to make it as simple as possible for you. I experimented to find this perfect recipe and what better than share right. Hope you enjoy making these.
Saffron Rasgulla
A super soft ball of Indian cheese soaked in cardamom and saffron simple syrup.
Ingredients
- 1 Litre Cow's Milk
- 1 Piece Lemon Juice
- 1 Cup Sugar
- 1½ Cup Water
- 2-3 Pods Cardamom/ Elaichi Pods
- Saffron (A Few Strands)
Instructions
- Start by taking cow milk in a vessel. Bring it to a boil.
- Once boiled, squeeze in lemon juice and stir till it curdles. Strain the mixture in a muslin cloth.
- Wash the Indian cheese using cold water so all the sourness losses out. Remove all the water by squeezing in a muslin cloth yet again.
- Knead it till well combined and soft but easy to roll into balls.
- Make 20 small balls, you don't want them big because they are going to double in size later.
- For sugar syrup/chashni, Take water and sugar in a vessel, add cardamom pods and saffron strands to it. bring it to a boil.
- Now add the balls to it and boil for 10-12 minutes. Transfer them to a bowl and refrigerate. Serve chilled.