Rasgula Recipe

Rasgula Recipes

Ingredients :

1 liter

4 tbsp

900 g

2 tsp




1 liter


lemon juice, warmed


rose water

a lemon, chopped




Method :

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.

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