Ingredients

• 1 litre - Milk
• 2 tsp - Vinegar (you use lime juice too)
• 2.25 cups - Sugar
• 3-4 cups - Water
• 2 pods - Green cardamom
• A few strands - Saffron (soaked in a tsp of milk and pinched between thumb and forefinger to release colour and aroma)
• Raisins and chopped nuts for stuffing (optional)

How to Make Stuffed Rasgulla with Demerara Sugar

• Bring milk to a boil and add vinegar.
• Mix well and remove from heat. The milk will curdle.
• Let the whey separate. Strain it in a strainer lined with cheese cloth or thin muslin or cotton cloth.
• Run clean water over the cheese to remove the sour taste from the vinegar/lime.
• Bring the ends of the cloth together and squeeze any extra water.
• Keep the cheese wrapped in the cloth for up to an hour.
• Add saffron and milk to the cheese and knead well till it becomes soft and mushy.
• Pinch out balls of whatever size you like, but remember they puff up to almost double the size.
• Heat water in a large and deep, heavy bottomed pan.
• The rasgullas need enough space to swim around.
• Add sugar and stir till it dissolves. Mark little nicks on the cardamom so it releases a flavour and add to the liquid.
• Let the mixture boil till it becomes somewhat thicker and syrupy.
• Drop the rasgullas gently, one by one, into the sugar water.
• Boil on high heat for 15-20 minutes.
• You can add more water if it becomes too syrupy.
• Remove from heat and let cool.
• Decorate with saffron strands and chopped nuts and serve.
• Recipe courtesy: foodiliciousnan