Rasgulla
Soft, spongy cottage cheese (chhena) balls cooked in a light, fragrant sugar syrup.
60 min
Medium
India
6 servings
The story behind
An iconic dessert from West Bengal, India, prized for its springy texture that absorbs syrup like a sponge.
Instructions
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1Curdle milk with lemon, strain the whey, and knead the cheese (chhena) until smooth.
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2Form small, smooth balls without cracks.
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3Cook the balls in the boiling syrup of water and sugar.
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4Cook covered for 15-20 minutes until they double in size.
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5Cool and garnish with saffron and petals.
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