Rasgulla

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 mins

1¼ pint - milk

¼ teaspoon - lemon juice

4 fl oz - water

½ tablespoon - flour

7 oz - granulated sugar (powdered sugar)

8 fl oz - water

¼ teaspoon - cardamom powder

Heat the milk in a pan and bring it to a gentle boil over a medium heat. Remove from the heat, stir the lemon juice into 4 fl oz (120ml) of water and add to the milk then stir slowly and gently until white curd forms on the surface and separates from whey.
Use a white muslin cloth to strain the milk. The solid remaining in the cloth (the curds) is called "chenna" (cottage cheese). Wash this cheese well under cold running water, then twist the cloth that was used for straining to extract as much water as possible.
Place the curds into a large mixing bowl and knead it to make a smooth dough. Add in flour, a little at a time, and knead again. When the dough is firm and well mixed, make 6-7 small balls of roughly equal size.
Mix the sugar and 8 fl oz (250ml) of water in a saucepan and bring it to boil. Reduce the heat, add in the curd balls to the syrup and cook for 15 minutes with partially covered. The curd balls will puff up to about twice their original size during this time. Remove the pan from the heat and allow to cool. When cool, stir in the cardamom powder, refrigerate and serve chilled, alongside Chocolate Sandesh.