Pour the milk into a large sized
pan and bring almost to the boil. Remove form heat and add the lemon
juice. Stir lightly and leave to stand
for a few minutes until solid lumps have formed. Strain the curds through a piece
of muslin and squeeze until dry. Knead the curds into walnuts sized
balls and set aside on a sheet of grease proof paper. In a large saucepan, heat the
sugar and water until the sugar dissolves. Add the lemon, cloves, cardamom
and rose water. Bring to mixture to the boil and
then simmer until a heavy syrup is obtained. Allow to cool and add the balls to
the syrup. Serve warm or at room temperature,
1 - 2 rasgulas to a serving.
Serves 6 - 8
One of the best known of Indian desserts,
it may be made in batches and store in the refrigerator for a fairly
long time. However, be sure that the container is well sealed as it
tends to absorb the other smells in the fridge.
