Rasagula recipe
Ingredients: - 1 liter full-fat milk - 2 tablespoons lemon juice or vinegar - 1 cup sugar - 4 cups water - 2-3 green cardamom pods (optional) - A few saffron strands (optional) - Rose water or kewra essence (optional) Instructions: 1. Boil the Milk: - In a large pot, bring the milk to a boil. Stir occasionally to prevent it from sticking to the bottom of the pot. 2. Curdle the Milk: - Once the milk comes to a boil, reduce the heat to low and add lemon juice or vinegar gradually while stirring continuously. - The milk will curdle, and the whey (greenish liquid) will separate from the curdled milk solids (chenna). If it doesn't, add a little more lemon juice/vinegar. 3. Strain the Chenna: - Line a large colander or sieve with a muslin cloth or cheesecloth. Pour the curdled milk through it to strain the chenna. - Rinse the chenna under cold water to remove any lemon juice or vinegar taste. 4. Hang the Chenna: ...
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