cornstarch (dissolved in 2 tbsp water)
vetivier (kewda) essence
- Take milk in a heavy bottomed pan,
bring to a frothing boil, reduce heat.
- Add lemon juice and stir.
- This will make the milk curdle and
the cheese to separate from the whey.
- If the cheese does not separate
add another tablespoon of lemon juice.
- Remove from heat and set aside for
- Pour the cheese whey mixture into
a moist cheese cloth, gather the four corners of the cloth and rinse
it under tap water for about 10 minutes.
- Gently twist the cloth to squeeze
out excess water.
- Tie up the corners and hang for 20
minutes to allow all excess water to drain.
- Meanwhile, mix the water and sugar
in a pan, bring to boil, stirring continuously until the sugar
- Cook on high heat for 3-4 minutes,
remove from heat and set aside.
- Unwrap the cheese on a clear work
surface and crumble it repeatedly till it becomes fluffy and smooth.
- Collect all the cheese into one
big portion and coat with a thin layer of oil from all sides.
- Divide into 16 portions and shape
each into a smooth ball.
- Reheat the sugar syrup, bring to a
boil and slide in the prepared balls.
- Increase heat and boil
continuously for about 20 minutes adding cornstarch with 1/4 cup
water after 4 minutes of boiling.
- Thereafter 1/4 cup of water to
maintain the consistency of syrup.
- Take care to add the water
directly into the syrup and not on the balls.
- Remove from heat.
- Allow to cool for 10 minutes,
sprinkle the vetivier essence.
- Leave to soak the rasgoolas at
room temperature of at least 4 hours before consumption.
- Serve chilled or at room
temperature, 2 rasgoolas per person with a few tbsp of syrup.
Serves 4 - 6
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