Rasgula (Indian Milk Balls)

1. 1

   Add a teaspoon of lemon juice to the milk and bring it to a boil.

2. 2

   The lemon juice will separate the milk into watery whey and solid chunks.

3. 3

   Sift mixture through a clean muslin cloth and throw away the water.

4. 4

   It will take about 15 minutes for all of the water to be removed.

5. 5

   Blend solid chunks in blender with cardamon into a thick paste.

6. 6

   You can add a FEW drops of water if needed but you want as thick of a paste as possible.

7. 7

   Make small balls about 1 inch in diameter out of the paste.

8. 8

   Boil water in a wide pan with at least 2-3 inches of water over medium low heat.

9. 9

   Add sugar to water to make a light syrup.

10. 10

    Gently drop the solid balls into the boiling syrup.

11. 11

    Cook the balls in the syrup for about 1/2 an hour.

12. 12

    Remove from heat and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.