This soft and spongy milk based sweet is soaked in sugar syrup and is totally addictive. I made a gluten free version with no flour. The Rasgullas turned out to be super soft and tasty, though they were a bit delicate without the gluten.
Ingredients:
1 Liter milk
3-4 Tbsp lime juice
1 cup sugar
3 cups water
Few drops of rose water
½ tsp cardamom powder
Method:
Make channa out of milk: Boil milk and curdle it by adding lemon juice and curd.
Allow it to boil while you stir it. Place this in a muslin cloth and hang it.
Soak it tightly till all the whey is removed.
While it is still warm but can be touched put it in a flat dish and rub it and make smooth, removing all the water. Make small balls out of this and place it on the side.
Make a sugar syrup in a vessel that has a tight lid. The water and sugar ratio should be 2:1.
Don't open it as the steam is important. It should be cooked to a syrupy consistency.
Add rose water and cardamom powder to it.
Quickly open the syrup lid and place all the rasgulla balls in it. Leave it over the flame for 15 minutes and then turn off the gas. Keep the lid shut at all times.
Allow it to cool for 2 hours only then place it in a dish and refrigerate it.
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