Rasgulla (cottage cheese balls in sweet syrup)

Growing up Rasgulla was one of my favorite dessert. Never had I thought, I would attempt to make this delicate delicacy at home. I am a part of 2-3 food groups on Facebook where foodies like me connect to share there creative ideas and recipes, originated right out of their kitchens. One of the recipes I came across and was highly commended by other members of group was Garima Narela's Rasgulla recipe right out of her blog - Cafe Garima. She had the whole process outlined for us with step by step instructions and pictures. To my surprise I always thought to make these little babies would be time consuming, however the whole process took me an hour to an hour 15 minutes. Its a must try for all....It just requires a little courage to come out of our comfort zones and try something as deelicious and flavorful as a Rasgulla...I have to say "ROSHOGULLA BHISHON MITHA, BANAO, BANAO NA".

Ingredients:

For Rasgullas (cottage cheese balls):

4 1/2 cups Whole Milk (boil and remove the cream)

2 - 3 tbsp Lemon juice 

10-15 ice cubes

For the sugar syrup:
5 cups water
1 cup sugar
1/2 tsp cardamom powder

For additional syrup, required to add after boiling the Rasgullas (Cottage cheese balls)
1/2 cup sugar
1/2 cup water
8-10 saffron strands
1 tsp rose water (optional, I didn't use it)

For garnish:
5-8 finely chopped Pistachios
4-5 saffron strands

Steps:

1. In a large pan, bring milk to a boil and add the lemon juice, so that the milk starts to curdle.
2. Once the Chenna (cheese) starts to form, turn the heat off and add the ice cubes. Let it rest for a minute or 2.
   
3. Strain the curdled milk (Chenna) through a strainer lined with cheesecloth (muslin cloth). Wash the cheese thoroughly with fresh water to remove the lemony sourness.
4. Squeeze excess water from the Cheese (Chenna) by twisting the cheese cloth tightly and hanging it over a sink.
5. Remove it after 10-15 minutes and check the consistency. It should be slightly dry but yet moist.   Picture is below.
   
6. Take a bowl and rub/kneed your chenna (cheese) with fingers and heel of your palm, to form a dough like ball. This process will take about 5-7 minutes.
   
7. To make rasgullas, divided the Cheese (Chenna) into 12-14 small size balls (they look small right now but will grow double there size on boiling in the syrup).
   
8. While you make the balls, bring 5 cups of water to boil with a cup of sugar. Add add 1/2 tsp of cardamom powder. Once the syrup is boiled, add in the Rasgulla balls and close the lid. Boil them for 12- 15 minutes on medium flame.
   

9. Note: It is advisable to make them in two batches so that the Rasgulla's get enough space in the water to expand and to keep shape. Keep checking on the Rasgulla's every 4-5 minutes.
10. To check if the Rasgulla's are done, drop one Rasgulla ball in plain drinking water. If it sinks, it is done. If it floats, boil it for a couple of minutes and check again.
11. Once done, transfer the Rasgulla's gently to a large bowl or deep pan full of clean drinking water. Ensure that there is enough water for the Rasgullas', otherwise they might lose their shape.
12. On medium heat, add 1/2 cup sugar and 1/2 cup of water to the sugar syrup in which the Rasgulla's were boiled. Boil the syrup till the sugar completely dissolves.
13. Add saffron strands when the syrup is warm. Do not add the strands while its still hot.
14. Once the syrup comes down to room temperature; remove the Rasgulla's from the plain water, squeeze gently and drop into the sugar syrup.
15. Chill in the refrigerator for 2 to 3 hours.
16. Now the spongy goodness is ready to be served. Before serving garnish these sweet beautiful babies with pistachios and eat cold. 

Enjoy the yummy goodness in any weather with power packed flavors!